These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.
Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins and lemon blueberry muffins! Does the world really need 1 more recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. 🙂
Hearty Texture. Not Flat. Not Squishy.
These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. If you want oat muffins instead of oatmeal muffins, you’ll love these applesauce muffins. Today we’re making OATMEAL muffins.
Oatmeal muffins are also different than baked oatmeal (like chocolate chip baked oatmeal cups), which are more like portable oatmeal. Still with me?
These oatmeal muffins are:
- Satisfying
- Simple to make
- Warm + buttery
- Made with oats
- Sweetened with honey
- Bursting with blueberries
Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above. What’s fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!
How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
- Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
- Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.
Then it’s time to bake the blueberry oatmeal muffins!
Ingredients for Blueberry Oatmeal Muffins
Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.
If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!
Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe below guarantees tall muffin tops.
More Muffin Recipes
- Apple Cinnamon Muffins
- Banana Muffins
- Morning Glory Muffins
- Blueberry Muffins & healthier Blueberry Banana Muffins
- Triple Chocolate Muffins
- Blackberry Lemon Poppy Seed Muffins
- Pumpkin Crumb Cake Muffins or Simply Pumpkin Muffins
- Bran Muffins
- Zucchini Muffins
They couldn’t be easier and I would love to know if you try them!
PrintBlueberry Oatmeal Muffins
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Ingredients
- 1 cup (240ml) milk
- 1 cup (85g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/2 cup (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140g) fresh or frozen blueberries (see note if using frozen)
Instructions
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 12-count Muffin Pan | Muffin Liners | Cooling Rack
- Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work. If using frozen berries, see note below.
- Oats: I recommend whole oats. Avoid steel cut oats, quick oats, and instant oats. Steel cut oats won’t absorb the milk and quick/instant are too thin and will dissolve in the batter as it cooks.
- Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
- Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
- Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
- Berries: If using frozen berries, do not thaw and reduce the milk down to 3/4 cup (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. No other changes to the recipe ingredients or instructions.
- Why the Initial High Temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Nutrition: Using SparkRecipes calculator and calculated using unsweetened almond milk these muffins come out to 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.
I followed recipe exactly as written and it turned out delicious! I LOVE oatmeal and blueberries together, so this was a no brainer. I will be saving and printing this for my recipe binder. My mom liked it so much, she asked me to make more after she ate almost the whole batch over a span of a couple days! I love that this is a “healthier” recipe using staple ingredients. Thanks!
Hi Marilyne, Here is our jumbo blueberry muffin recipe. Use the same baking time and temperatures for these 🙂
Excellent recipe. In true Alaskan fashion I had a bit of this and a bit of that so I used 1/2 grapenut cereal and 1/2 old fashioned oats, soaked them in evaporated milk and used our tart little alpine blueberries. They were a huge hit and I will be doubling the recipe next time!
These muffins turned out amazing, followed the recipe exactly. Moist even 2 days later. Would definitely make again.
Anyone use gluten free flour or almond flour for the regular flour. My son in law has celiac and I’m always looking for great recipes that everyone enjoys!
I used Bob’s Red Mill GF Baking flour and they came out perfectly. It’s totally 1-to-1.
The best blueberry muffin recipe ever. Actually went to a you-pick blueberry farm yesterday with the grandkids, to get more blueberries to make more muffins. My question is, can you double the recipe? My kids and grandkids all want their own batch. Thank you!
We are so happy these muffins are such a hit with your family! You can double this recipe.
Are there any adjustments that need to be made for oven temp if you are using nonstick pans? I have a heavy duty nonstick Wilton muffin pan and normally reduce the temp by 15 degrees. and have to cook things a few minutes longer since it takes a few minutes for the pans to get hot. Also since the pans hold heat longer, I have to to remove items from them sooner otherwise my muffins are dry. What would you recommend?
Hi Kimberly, Our muffin pans are non stick – you shouldn’t need to make any adjustments for the oven temperature.
These were absolutely delicious. Followed the recipe exactly and they came out perfect.
I made these using flax egg instead of egg. Also used Almond Milk instead of dairy & Coconut Oil instead of butter. They turned out just fine.
Great breakfast item for Vegans.
I’ll be making them again soon my family loved them!
Looks like an amazing recipe I will try this weekend! I love chocolate chips and blueberries together – could I add chocolate chips in addition to the blueberries without changing anything else in the recipe?
Hi Helen, You can! Try using half blueberries and half chocolate chips.
I’ve made these twice now with whole wheat flour and they have come out PERFECT!!! All I would say is to be careful not to over mix. Seriously my favorite muffin recipe of all time. Thanks so much!!
Did you use the recommended amount of flour or you reduced it?
Hi sally, I followed your recipe to a T yet my muffins came out uncooked and mushy. Is there any difference between rolled and whole oats? I used whole rolled oats.
Hi Jennifer! They are the same. It sounds like the muffins could simply have been under-baked. A couple minutes longer in the oven could help for next time. Similarly, a few extra minutes of the oats/milk soaking could help as well. Thank you for trying this recipe!
This recipe is amazing!!! I only used 1/3 of a cup of honey. The muffins were so soft and airy, so delicious! I will be making this recipe again…
Would you do anything differently if you were making this as a bread? I’m making the muffins right now, but may also try a bread.
Hi Hannah, You can use this recipe in a loaf pan and follow the baking instructions for Blueberry Muffin Bread. Enjoy!
Thank you. I use chia seeds for egg substitute. Mini Muffin taste so good. Small problem, top of the muffin were not brown enough but inside were cook well. Should I bake on high temperature next time??
I made these muffins and found that I needed to cook them longer because the inside was still uncooked. What have I done wrong? Thank you.
Hi Toni, Every oven is different so if they still turned out well just took a little longer, you likely didn’t do anything wrong. So many things can affect the bake time – if your oven runs cooler, if you opened the door to check them often, even the pan you used!
This is the best blueberry muffin recipe I’ve found. I’ve made it several times over the past few months and it always results in an exceptional product!
I made these in mini muffins. I used half and half instead of whole milk because I didn’t have any milk, they are very moist. I hope my husband will enjoy them as much as I do.
Delicious! So light and fluffy! I doubled the recipe and used 3/4 c oil instead of 1 c. butter.
Made the recipe exactly how it was written. Turned out amazing. Super delicious. Some of the muffins, that had extra blueberries in them, turned out a little moist, so I would suggest trying to even out the distribution of blueberries when filing the muffin tins. Other than that, they tasted amazing.
Delicious recipe! I used dark brown sugar in lieu of the honey, and King Arthur’s organic whole wheat flour. I really like the texture the whole wheat flour gives. I drink 2% low fat milk, so of course I used that instead of whole milk. And the blueberries were fresh, large and sort of firm so they held up well in the recipe. Absolutely delicious! I can’t wait to make them again! And a little bit of a lemon glaze on top didn’t hurt either!!
I used texas sized muffin tins and used half maple syrup and subbed coconut oil for butter. Amazing theses were it hit with my Dad as it was a Father’s day breakfast surprise. It took 10 more mins to bake and was well done. loved theses will make again
Thank you so much for a lovely recipe! And an extra thanks for converting to metric for me, all the way over in Sweden! I just made these and I think they will scratch that breakfast itch of a very pregnant woman wanting something both sweet and hearty! I’m thinking these might be lovely with dried cranberries in them and sunflower seeds on top, might try that next time.
These are absolutely stunning. I ran out of honey so I used 1/2 honey 1/2 pure maple syrup, but I kept everything else exact. I will keep this recipe forever. They are moist without being soggy, the oats aren’t crunchy or oatmealy, and they have a delicious crumb. I like spiced blueberry muffins a lot so next time I may increase the cinnamon and add nutmeg.
Just made them today, they were very good! Would definitely make again!
Thank you for sharing this recipe! I baked these today and they are delicious! All I had on hand was white whole wheat flour so that’s what I used. I also used 1/4 cup melted butter and replaced the other 1/4 cup of melted coconut oil. The muffins turned out perfectly sweet and moist!
I love this recipe! I have made it several times using various fruits, whatever I happen to have on hand and they turn out delicious every time. By far the lightest, tastiest muffin recipe I have ever used.
I just made these with my son and so delicious! They are definitely at the top of my muffin list now. I used spelt flour and maple syrup as substitutes for the AP flour and the honey and I put a squeeze of lemon in them too! So yummy!
So delicious! I love the added texture that the oats give the muffins. I had buttermilk to use up, so that’s what I used and they couldn’t have come out better. Thanks for another great recipe!
Lovely muffins with a perfect texture and subtle sweetness. However, I have a little problem as they rise really well whilst in the oven and once they’re cooked (via the cooking time in recipe and a toothpick comes out clean) they begin to sink once I take them out of the oven. Can anyone help with this?
Hi Anisha, these are extra moist muffins and can sink down as they cool. However, a couple extra minutes in the oven won’t hurt. Trying baking for an extra 2-3 minutes next time.
Perfect, blueberry muffin recipe! I feel like you can make so many deviations from this recipe and your muffins will still turn out great. I’ve made this recipe quite a few times now and not once has it failed me! I’ve changed something every time like using whole wheat flour instead of AP, 1/4 cup honey instead of 1/2, 1/2 coconut oil and 1/2 butter, added a cup of chopped walnuts, and accidentally baked for 10 minutes longer. Every time, it’s just as delicious.