Blueberry Oatmeal Muffins

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.

Blueberry oatmeal muffins

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite 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. 🙂

Blueberry oatmeal muffin

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. Today we’re making OATMEAL muffins.

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!

2 muffins including one flat muffin and one regular muffin

How to Make Oatmeal Muffins

There are only 2 main steps before baking the muffins.

  1. 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.
  2. 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!

2 images of oats in a glass measuring cup and blueberries in a blue measuring cup

2 images of blueberry muffin batter in a glass bowl and in muffin pan before baking

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.

Blueberry oatmeal muffins on wood board

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

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Blueberry oatmeal muffins

Blueberry Oatmeal Muffins

  • Author: Sally
  • 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 (80g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Instructions

  1. 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.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. 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.
  4. 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.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  5. Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  6. Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  7. 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.
  8. 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.
  9. 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.

Blueberry oatmeal muffins with butter on a green plate

663 Comments

  1. Made these today and added chia/hemp seeds, DELISH! Such a perfect bite.

  2. Girl! Your recipe sell off!! So moist! I made minor changes. I don’t like the Taste Of baking soda, so I always use 1/2 of the suggested amount. I added 1/2 teaspoon of coconut oil, because I was afraid it wouldn’t be moist enough!

    This was Ahmazin!!!

  3. Loved this! 2nd time making it I did 1/2 wheat flour, 1/4 almond flour, 1/4 white—- smashing!!

  4. I made these muffins with family this morning. We used whole wheat flour, soaked the oats *longer than 20 mins (*made our morning smoothie), coconut oil instead of butter. They were so moist and delicious! We could have eaten at least 3!! Yum! We’ll definitely make again!!!!!

    1. How much coconut oil did you use?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Andrea, Melted coconut oil will work in place of butter, same amount. The flavor of the muffins will change, of course.

  5. Is there a substitute for butter that I can use instead?

    1. Stephanie @ Sally's Baking Addiction says:

      The same amount of melted coconut oil or a neutral oil will work in place of butter. The flavor of the muffins will change, of course.

  6. Jelly Anne Cunanan says:

    Hi, Sally. Can I use canned blueberries (for filling) for this recipe? Thanks a lot. I’ve been trying your recipes and I love each and every recipe I tried baking.

    1. Stephanie @ Sally's Baking Addiction says:

      If you can’t get fresh berries, we recommend using frozen blueberries (see recipe notes for details if using frozen). Canned berries are usually packed in a sugary syrup so they are not suggested.

  7. Delicious and easy! I subbed 5 TBSP of the flour for wheat bran and used whole wheat flour instead of AP. So light and tasty. Just sweet enough with the blueberries and sprinkled sugar on the top.

  8. I loved these muffins. The only change I made was to cut the salt in half because my husband and I have to watch our salt intake. They tasted really good.

  9. at least my fifth time making these! i’m going to carry this recipe my whole life!! absolutely amazing. I sub the milk for alm milk and they are still amazing. I use a little more blueberry since i love my muffins jam packed. honestly the best muffins i’ve had in my whole life!! thank you so much for sharing!

  10. I think it goes to show what a great recipe you’ve made when regardless of if people follow it exactly or significantly modify it, everyone loves it. I really appreciate the notes at the bottom on how to execute various substitutions successfully; they were very helpful to me as I made several. Some subs I made were coconut and almond flour in place of regular, maple syrup instead of honey, almond milk instead of regular, and frozen huckleberries in place of blueberries (not much difference there though). Definitely still used butter 🙂 The muffins turned out absolutely delicious. I’ll definitely be making these again and again. Thanks for sharing.

    1. Thank you so much for this recipe! Could I make mini muffins using this? Would the only change be to reduce the cooking time to about fifteen minutes? Thanks so much!

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Neha, For mini muffins, bake for 11-13 minutes at 350°F, no need to start them at the higher temperature since they are so small!

  11. If I were to make this into a loaf pan how would I go about baking it?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angela, We haven’t tested this exact recipe in a loaf pan so I’m unsure of the bake time. You can use this Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done.

  12. These did it work at all! Didn’t cook – after the 20 or so mins they were still raw. Put them in for longer. Didn’t work.
    They sunk too after rising initially by the time I took them out they were burnt on top and raw in the middle. No clue what went wrong. Followed the steps & im an experienced baker

  13. Delish! I added some whole and ground flax seed for extra nutrition. And I have to agree – the melted butter is a must. It makes the muffins so buttery and luscious!

  14. I’ve made this recipe several times and it’s come out perfect every time! My only changes are 1) toss the blueberries in a tablespoon of flour (fresh or frozen) – really helps keep them distributed throughout the muffins and 2) after 5 minutes at 425, cook at the 350 temperature for at least 20-23 minutes. DELICIOUS!!!!!!!!!!

  15. These are absolutely delicious!
    I did make slight changes, but nothing crazy.
    Ran out of honey, so used 1/4 cup honey plus 1/4 cup maple., and used 3/4 cup whole wheat flour plus 1/2 cake flour, both sifted, and instead of 1/2 teaspoon baking soda added a full teaspoon (plan is to slowly have it all whole wheat if they don’t turn out dense).

    They are as soft as a cloud. And I think that my friend’s picky eater toddler, whom these are intended for, will absolutely love them.

    Thank you so much!

  16. Excellent muffins- mine didn’t rise as much as I would like. I think that was partly due to over mixing the batter. Definitely will make afain

  17. I’ve made this several times in the last few months. But I sub some of the reg flour for buckwheat, about 1/3. Then I subbed in Irish oats for the whole and I skipped the butter and used banana and fresh figs, if I have blueberries, I put in a couple into each muffin, i used peaches once too and they are great. Eating them plain is good, but since I cut the butter, I half them and heat in just a tad of butter in a skillet, delicious.

  18. I made this recipe as written. Everything I make from Sally’s blog turns out great and these were no exception! I used chocolate chips in stead of blueberries (as noted in the substitution list) and they were so good. I don’t know why people bother to leave reviews on a recipe that they have altered. If you’re thinking about making these and are looking for someone who made them as intended I’m your gal and these are awesome. I have made both with honey, and brown sugar. I preferred the honey. Thanks for another great recipe , Sally!

  19. After looking for a simple oatmeal muffin recipe I thought I’d give this one a shot.
    I failed. I have baked numerous of different cakes and such before but for some reason, these muffins rose in the oven but crippled and sunk when I took them out. The bottoms of the muffin pan liners were greasy and the muffins too moist and fell apart.
    I started thinking what I might have done wrong? Next time I will use the correct oats ( I believe it will also lower the milk amount left behind? )
    The baking powder I used was still good and I think the baking soda too, although the box was opened…maybe I use super fresh one next time?
    The stove I’m using is new so I believe the temp is pretty accurate… I am not sure though how I get these muffins to not sink after baking? Any words of wisdom?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jojo, Whole oats are definitely best for these muffins. 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.

  20. How would the temperature and time change for a 6 muffin top pan?

    1. Hi Rebecca! I haven’t used a muffin top pan before, but the bake time will be shorter. I’m unsure of the exact time though. I recommend baking at 350°F (177°C) the whole time.

  21. So I was feeling Fallish, and added a half cup of canned pumpkin. I did everything else exactly the same, added some extra nutmeg and allspice (used brown sugar, didn’t have enough honey). I was worried they would be too wet, or heavy…they are AMAZING! So if anyone is thinking about adding pumpkin, yes, do it, it’s delicious-fluffy, soft, just barely sweet. My kids are devouring them warm as we speak.

  22. These are absolutely the best blueberry muffin recipe ever! I love that they’re healthy ❤️ Definitely hard to eat just one! Amazing!

  23. I didn’t have any regular flour so had to use whole wheat. I followed the recipe otherwise. Delicious!! I will be making these again.❤️

  24. I made these for breakfast for my kids this morning. All I had was quick oats so that’s what I used and I also didn’t soak them. My kiddos loved them!!! We will definitely make these again and next time, use rolled oats and follow the step to soak them. Great recipe.

  25. these are perfection

  26. My daughter in-law makes these often and they are incredible! Decided to give it a go myself today. Cut the honey to just over 1/4 cup and intended to cut the butter a little- but I misread the recipe & thus put in only 3 Tbsp butter . It worked! wouldn’t recommend but they are still moist and delicious. Next time I’ll do 6 tbsp butter. the honey amount was just right if you normally avoid sugar.

  27. I made these with whole wheat flour and used raisins and pecans instead of blueberries. These turned out awesome! This is my new go to recipe for baking muffins. Thank you for sharing.

  28. Followed the recipe using frozen blueberries. Delicious! I added a little sugar sprinkle while they were baking for crunch, and because I have a sweet tooth, and I will totally make them again! Super soft, nice buttery flavor, and really airy!

  29. Claire Goymour says:

    Can I ask if the temperature given is for a fan oven? I’m in to the UK, and recipes usually give two oven temperatures – one for an electric gan oven and another for a non-convection oven . .

    1. Hilari @ Sally's Baking Addiction says:

      Hi Claire, All of the recipes here are written for conventional settings. The rule of thumb when baking with convection/fan settings is to lower your oven by 25 degrees F. The bake time may still be shorter so begin checking before the recommended bake time. Happy baking!

  30. This has become a family favorite for myself and my toddler – he loves helping mix everything together and the muffins are perfect every time, in both standard and mini sizes. They freeze exceptionally well. Since we’ve made them so many times, we’ve tried multiple variations, based on what we have on hand.
    -Sub honey (120g) for mostly banana (80-100g) with honey or brown sugar (20-40g). Slightly more moist, but delish
    -Add ground flax
    -Sub gluten free baking flour. Slightly more dense, but still delish
    -Frozen mixed berries – still pretty great!
    -Excessive amounts of berries (when the toddler goes berry wild) – omg, so delish. We do smash about half the berries so they don’t all sink to the bottom.

    We’re looking forward to trying new variations, especially as we head into fall!

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