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 made them jumbo size and used the baking time from another one of your recipes and they turned out delicious. Very moist not too sweet and definitely satisfying!
My question is can i use buttermilk to soak the oats in?
Every recipe i try of yours is a huge success and always turns out. Thank you!
I reduced the honey and butter to 1/4 cup each and added in 1/2 cup unsweetened applesauce because I’m sensitive to sugar and they came out nice too. I’m looking forward to doing it again with a chopped banana and walnuts. What a great recipe!
I like you whole wheat/oats banana muffins—I could add blueberries to those, I assume, and nuts!
Definitely!
could I add a mashed overripe banana or two?
Hi Lee, feel free to test the recipe out with mashed banana. You may need to tinker with the other wet/milk ingredients. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. (You can leave out the nuts.)
I used two packs of quick oats the oats where still there but most of them dissolved in the batter if you want to taste the oats don’t use quick oats but if it’s all you have then I recommend using them
I have made these three times now, using butter vs oil for the fat, and coconut sugar vs brown sugar. I got delicious results each time. Since I used frozen blueberries, I reduced the milk for soaking the oats to 3/4 cup as suggested. Perhaps this was the reason I barely had enough batter for 12 muffins and ended up with rather small ones? The third time I just made 11 muffins and partially filled the last well with water. The muffins were more normal sized and rose higher. I’ll be doing it this way for now. Excellent recipe. Do sprinkle the tops with coconut sugar before baking. It makes a difference!
I substituted white whole wheat flour for all-purpose, and full-fat greek yogurt for the butter, and the muffins were delicious! (I’m sure the original recipe is even tastier, though). Thank you, for another great recipe!
These are SO good. Thanks so much. Looking forward to trying out your other recipes.
Absolutely loved these!! Made it for the little one so I:
+Cut the recipe in half since I was making them in a mini muffin pan
+Ingredients: Did half wheat flour, half all purpose. Didn’t add any sugar/honey. Cut the recipe in half to only make half of the amount, but kept it at one whole egg.
+Baking: Baked in mini muffin molds at 400 degrees for 2-3 minutes, and then 350 degrees for 7-8 minutes. Did toothpick check to make sure it was cooked.
It made 14 delicious mini muffins, kid tested mother approved!
Just finish first batch, I used frozen mixed berries. They rise beautifully. taste delicious!
I have some very old patty pans, old style cup cake size. I filled them to the top of tray and got 16 from a single mix.
how many calories are in these muffins?
Hi Isabella! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Made these yesterday – they were delicious and healthy! Just one question. They turned out very fragile and crumbly. Just wondering what I did wrong? Used whole oats and left to soak longer than 20 mins, there was still milk left. Should it all be absorbed?
Hi Christina! Not all the milk needs to be absorbed. Make sure you’re spoon and leveling your flour when measuring (instead of scooping). Otherwise you can end up with dry, crumbly muffins. Hope this helps for next time!
I love this recipe! I’ve made as mini muffins many times, often substituting a banana for the butter and a shredded apple for the honey. They’re always tasty, probably the substitutions’ impact on texture is more forgiving due to the smaller size. Tonight I made them full size with butter, only subbing a banana for the honey. They’re still baking, I’m excited!
What an absolutely delicious recipe! I tripled the recipe, used half butter half vegetable oil, and reduced the honey a bit. They were a huge hit with the family. Fresh out of the oven, ten were gone. Now I’m stocked up on muffins! Thank you for sharing.
This is a good recipe! Every time I make blueberry muffins I find them bland so I did amp up the spice. I used buttermilk to soak the oats. I used 1/4 tsp cinnamon and 1/2 tsp Penzeys cake spice. I did 1 1/2 tsp vanilla paste. I used 1/2 cup wheat flour and the rest AP. And I topped the muffins with oats, sparkling sugar, and Penzeys pie spice. And I followed the directions to do 6 jumbo muffins. Good and hearty!
I was searching for a healthy muffin recipe and the popped up. Now. Eager to try after reading a lot of these reviews. Any chance there is a way to combine the sour cream from your other recipe?
Thank you!
Hi Ritu, Adding sour cream would take additional recipe testing for us to give you a confident answer. Because the oats have to soak in the milk, I don’t recommend replacing the milk with sour cream.
I made two batches. One with regular milk and one batch with half almond and half coconut milk (the canned kind) and I don’t know enough languages to relay how amazing they both came out BUT, the coconut milk ones were beyond amazing. And surprisingly not coconutty.
I’m interested in adding a banana to the recipe; would it replace the egg or could it be added in addition to the other ingredients?
Hi Meghan, feel free to test the recipe out with mashed banana. You may need to tinker with the other wet/milk ingredients. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. (You can leave out the nuts.)
We absolutely love this muffin recipe. Have made it several times. Unfortunately do to health issues I was wondering if I could substitute all of the butter for apple sauce. Also is there any other substitutes that i could make for someone on WW.
Hi Carolyn! Substituting all the butter would result in quite a bland and possibly chewy muffin. We don’t suggest swapping all of it out. You could try reducing it or substituting with melted coconut oil instead. Let us know what you try!
so good!! ate three of them right after they came out of the oven lol 🙂
I thought the recipe was the best blueberry muffin I’ve ever tasted however, I only ended up with batter enough for 10 muffins. What did I do wrong? Sad I didn’t get 12!
Hi Cindy! You didn’t do anything wrong – some muffin tins are slightly different sizes. You could get 12 slightly smaller muffins. Thank you so much for making these!
I LOVE these muffins!!! They are DELICIOUS!!!
Do you know what kind of bake time adjustments I’d need to make when using a big 6 muffin tray? I’d like to make some giant ones next!
Hi Elijah, Here is our jumbo blueberry muffin recipe. Use the same baking time and temperatures for these in a jumbo muffin pan. So glad to hear you’ve been enjoying this recipe!
Awesome recipe for a No Refined Sugar treat! I stopped eating refined sugar and have been looking for recipes that stand up to the honey or maple syrup test (where honey or maple doesn’t become the dominant flavor in the sweet). I’ve been making your Greek yogurt apple blueberry bread as a base with a variety of adaptations and it’s worked great. And now this one – everything about it is just perfect! Thank you, Sally. I can always trust your recipes!
Can I use something in place of honey? Sugar?
Hi Andi, You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
This will now be my base recipe for muffins! I love the texture and how they rose so nicely. The only changes I made was to use 1/4 cup of butter and 1/4 cup applesauce, and 1/3 cup of honey. I forgot to sprinkle the sugar and oats on top, sure would have been beautiful. Will remember to do that next time. Will sub white whole wheat for some of the flour and see how that works. If I were to add flax seed meal, would I need to decrease the amount of flour? Will look into different add-ins. Fun recipe, thank you for sharing!!
I am celiac, so always on the look out for recipes that taste great. Thank you for the work you put in to make this one tasty!
I used it as described with GF flour substitute and froze them. Perfect.
My next attempt will be morning glory muffins.
My husband and I are trying to lose weight and we wanted something different for breakfast that wasn’t sugar loaded and tasted good. I made these muffins yesterday following your recipe to a “T”. The results were wonderful. They came out nice and tall. My husband thinks they are the best muffins he ever tasted. I like them also. I think I will make them again adding apples instead of blueberries and try other fruits as well. This is a winner. Thanks for the great recipe.
I made mine with almond milk and they turned out beautifully. I used frozen blueberries and found it was slightly too wet so next time I will add less blueberries. Lovely recipe!
I LOVE this recipe! My lil spin is that I took a cup of blueberries and muddled them within 2 tbsps of cane sugar to give the berries a little more sweetness before I mixed into the batter. Instead of using regular cupcake liners, I made my own with cupcake liners out of parchment paper which gives a lovely rustic look. To make cut 5-6 inch squares from a roll of parchment paper. You can fill each liner to the top with batter too!
Just pulled these out of the oven and they look and smell fantastic!
Couple Questions:
If I have dried blueberries just reconstitute and treat like fresh ones I’m assuming?
I’d love to increase the protein on these has anyone tried anything like adding nuts. I saw one comment that added flax which is great.
Thoughts on adding nutritional yeast? I know flax and oats help with milk production, so does nutritional yeast for breast feeding moms. Maybe these could substitute my lactation cookies.
These were wonderful and very tasty. I made them with coconut oil and flax eggs. I also used soy milk for the oats. The fluffed up beautifully and I am very happy with this recipe. Thank you so much