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’m normally skeptical of refined-sugar-free recipes as they don’t work out but these are amazing!
Will this work recipe work with the Trader Joe’s Gluten Free All Purpose Flour?
We haven’t tested it but would love to hear how it goes if you do!
I decided to go for it and gave it a try! I wanted to make this recipe gluten free and dairy free, so I used Bob’s Red Mill Old Fashioned Whole Grain Gluten Free Rolled Oats, Trader Joe’s Gluten Free All Purpose Flour, soy milk and coconut palm sugar. It turned out great! I love that the muffins are not too sweet! Thank you!
Great recipe! They came out moist and delicious! I love the hint of cinnamon and love that they aren’t too sweet
I like the texture and the puffiness of these muffins when baked. They are moist and hold together well. I did find the flavor kind of boring. I added and extra 1/2 teaspoon over what the recipe called for, but still it lacks the punch of cinnamon flavor. Could be the sweetness I’m missing, so I’m willing to try again.
I also added 1/2 cup more (fresh) blueberries because I like them packed with fruit. I just found them a little forgettable.
these were so delicious, added them as our new Snow Day Blueberry Muffin. I really appreciate the notes and explanations you give on your recipes, I find them so informative and helpful.
These are absolutely delicious! I used white whole wheat flour and they are so moist . Thank you for a great recipe!
My new favorite recipe! So yummy and easy. I’m in love. Thanks for sharing❤️
I would soak them ahead if time so you don’t wait on them in the middle of making the batter.
I made these for the first time they were great. What kind of add ins would you suggest?
Hi Tracy! These muffins would be delicious with chocolate chips instead of blueberries or a mix of dark chocolate chips and raspberries. For more flavor ideas you can check out this Master Muffin post!
HI
Awesome, I will try some different flavors. I did add some orange zest and lemon zest for variations and they were delicious.
I made your recipe for the first time and they were great. What kinds of add ins do you recommend.?
These are so good! I made them for “kids” but having tough time resisting them! Used frozen mixed berry mix because that’s all I had on hand. Also, I was out of butter and used coconut oil instead. Delicious, flavorful and don’t make you feel guilty!
The best blueberry oat muffins. I have to double it because it’s pretty popular in this house. I’ve made as written and substituted brown sugar for the honey and avocado oil for the butter- delicious both ways.
I made these and followed the instructions but the insides are still pretty moist. Is that how the should be?
Hi Jordan! Yes they’re fluffy and moist muffins – if they seem too moist you can bake them for an extra couple of minutes next time.
I made this exactly to the recipe and have no idea what misstep I made. Maybe not letting the oats soak longer? I gave it 20 mins of soaking and when I mixed all the ingredients the batter was soupy. I gave it a chance and baked them but should have trusted my gut and added more oats or flour to thicken it up… muffins were a bust.
I used brown sugar instead of honey and put coconut pieces on top. very yummy. I did over mix, so air pockets but , still wonderful would definitely do again.
Muffins came out scrumptious! Perfectly soft and moist. I did use some substitutes that worked perfectly and do recommend. Whole wheat flour, unsweetened almond milk, and instead of butter i used greek yogurt. I recommend when using greek yogurt add extra milk for less thickness. Thanks for the recipe!
Hi just made the healthy blue berry muffins.My husband loved them I used whole wheat flour unsweetened almond milk and pure maple syrup.They came out very moist and tasty.Thanks for the healthy recipe.
I am fighting hereditary high cholesterol with diet. Hence, no butter:(. Do you think there’s any chance that these would work with olive oil, and if so, how much? Thank you in advance!
OH gosh, sorry, I see you mention other oils above. I should have read more thoroughly. No need to post my comment.
I made these muffins this morning and they were a big hit. I used quick oats, because that was all I had, but the texture and taste was fine. My husband raved about them, there’s just the two of us and there’s only one of 10 muffins left! Thanks for another great recipe!
Made the batter ahead and left in the fridge before baking them. My family finished these in 5 mins… They were so moist and tasty! Thank you for the recipe~ Will be trying other combos…
Made these with whole wheat flour and added in some chia seeds and raspberries – delicious! Not tough like some other “healthy” muffins I have made. Will definitely make again!
My new favorite blueberry muffins!! Just made these delicious muffins and WOW, they are great! I followed the recipe almost as written, I substituted 1/2 cup of the all purpose flour for white whole wheat flour. The sprinkle of oats and coconut sugar on the top before baking makes the muffins even better! The baking time was a few minutes longer in my oven, but pretty close. Thank you!
Really liked this recipe, but decided to try it with apples. Had made the apple oatmeal cups and was less than thrilled. Used 2/3 cup small pieces of apples. I used honeycrisp because it’s what I had. Then added 1/3 cup of raisins. The for the heck of it I threw in a couple of handfuls of pecans because they were easier to reach than the walnuts. Added an additional 1/2 tsp. of apple pie spice. Everything else the same. I like these better than the blueberry, although both are favorite fruits and preferred the texture to the oatmeal cups. All in all a good experiment.
We tried this recipe using whole wheat flour! Turned out great!
Made exactly how the recipe says and they turned out wonderfully. 100% did not miss or need sugar. I love finding recipes I can feel good about. Thank you for sharing this delicious recipe with us!
How would I adjust the baking time if I use the larger muffin tin?
Here is our jumbo blueberry muffin recipe. Use the same baking time and temperatures for these
These are my new favorite thing! Another winner. Thank you Sally!
Another recipe flunk..the ingredients used are too heavy for muffins..not sure if the rest of u know no better and just assume the recope is good..but using heavy ingredients renders the recipe and muffins heavy and the only thing that achieves is muffins that dont rise as high as they should, tops become less likely to get high.
This was absolutely amazing, a family and office fav!
But I have to admit i did have to substitute whole oats for quick oats, and the result wasn’t so bad. The oats weren’t as noticeable as I’d imagine they’d be if I hadn’t, but overall it was great taste and texture wise.
I also ended up substituting the blueberries for chopped dates and almonds and the batter beautifully complimented them both (I was a little generous on the cinnamon though)
Overall it was a great recipe, and definitely something I’d be trying again soon!
These are phenomenally good! I used half whole wheat flour and half AP, half maple syrup and half honey, and they turned out absolutely delicious. They are hearty, delicious, not too sweet- just perfect and so easy to make. I also loved the addition of oats and coconut sugar sprinkled on the top. It was the perfect touch! Thank you for another amazing recipe. You never steer me wrong!
I do love muffins and yes it made these.
They were so easy to make and they are so good.
I made with coconut sugar, because I have some.
Substituted honey for brown sugar and was delicious, light, moist tasting
I recommend
How would I used steel cut oats? That’s all I have. Do you think a longer presoak would allow them to properly absorb the milk?
Hi Kira, we do not recommend cooked (or not cooked) steel cut oats in this muffin recipe. For best results, we strongly recommend whole oats.
I used steel cut oats and they were fine.
I tried the recipe again with the whole Oats and, yes! My family noticed the big difference.
Thank you! I did finally cave and get a bag of whole oats for this recipe. The blueberry muffins turned out SO GOOD! Absolutely worth it. I had a half cup of chopped pecans I threw in with the blueberries and they’re delightful! Will 100% be making again!
I used unsweetened almond milk, organic cane sugar instead of honey and for flour used 1/2 all purpose/ half whole wheat flour.
They came out moist and delicious!