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.
So good! I’ve been swapping apples for blueberries and they are delish.
I made this recipe with white whole wheat flour (weighted it out) and almond coconut milk blend. They turned out great. My family loves them.
Loved these but forgot to weigh the batter once all combined to add in to myfitness pal. Anyone have the total weight of the batter please? Thank you.
This is the best muffin recipe! I used 2% milk and frozen berries. They came out soft and fluffy, but also dense and filling. My boys and I made them for a special Saturday morning breakfast, and they said to give them 10 stars!
Did you reduce the milk as suggested?
I made a few modifications due to family restrictions. Oat milk, vegan butter and xantham gum enriched flour (KA measure for measure). I also used quick oats and some raspberries. They are amazing! Thank you so much!
I love this recipe, and have made it many times before. Today, I went a little crazy with the recipe and used buttermilk, soaked the oats over night, baked it in a cake pan, and put a little icing drizzle on top. It came out perfect, even with me messing with it! There’s something awesomely addictive about the texture and flavor from the oats and honey. I just keep coming back to this one.
Love this recipe!!!!! Third time I’ve made them!!!!
Could I use maple syrup instead of honey?
Thanks!
You bet!
I have made this recipe three times now and they are the best muffins I have ever tasted. Except for the blueberries, I always have the other ingredients in my house. I am curious if anyone has tried any other berry and whether a dried fruit like cranberry would work.
You might try soaking dry fruit with water or juice separately ahead of time. If you put dry fruit in the muffins as a dry mix-in, they might absorb liquid from the batter as the muffins bake?
Thanks. I think I will stick with the blueberries. Why mess with something that tastes out of this world?
I’ve done this recipe with chopped strawberries and coconut flakes, and that was phenomenal!
This is delicious. I have tried the recipe multiple times and every one always loved it. Thankyou for sharing this ❤️
Loved this recipe! I used oat milk and a little less honey than the recipe stated (because that’s all I had in my pantry) and they came out delicious! I will def make these again in the future.
Delicious! I used whole wheat flour instead of all purpose, they worked out great.
I made these for my family and all 7 of us plus my coworkers loved them. Thank you for a wonderful healthy treat!
Can we make it with no butter or fat ?
Replacing 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!
Absolute dud for me unfortunately. Maybe the oven temperatures don’t convert well for uk ovens or your definition of muffin is very different to mine. I followed the quantities in grams, but found that the recipe only filled 9 muffin cases to the top. I redistributed the mixture to get all 12 2/3 filled. Used the oven temps as per conversion chart for my fan oven in degrees c, opened the oven at the end and my beautifully risen creations sunk flat as pancakes. Stuck a fork in and they were raw mush. Put them back in the oven until they started to burn and still no joy. Any suggestions?
I have the 12 count cupcake pans. Is that the same as muffin pan? Would I bake for the higher temp and then lower it or would I do the lower temp all the way through? Thanks! Looking forward to making these!
Hi Bonnie, they are the same — you can follow the recipe as is with no changes. Hope you enjoy the muffins!
Made these yesterday and they turned out great! Even my kids like them (except the youngest) and they usually only like chocolate chip anything. the only thing I did differently was toss the blueberries in cornstarch (so they don’t sink to the bottom) and I used quick oats because that’s all I have. I will have to try with whole oats yet.
Whenever I am looking for a recipe and I see your name on it, I know it will turn out! I haven’t had a flop with your recipes yet! Thanks for the recipe!!
Turned out great! I subbed a small percentage of red fife whole wheat flour, omitted the cinnamon and added about a teaspoon of lemon flavouring. Really good. And great rec to lower milk when using frozen berries. Thank you
These were so easy and turned out really well! I made 24 mini muffins (I can’t find my regular-sized muffin tin) and had enough batter left over to fill a small loaf pan. Not sure why. The muffins were ready in 13 mins and I left the bread in for another 7-8 mins — all at 350F.
I’ll try these again, possibly with banana.
I just made this and ate two and am trying to talk myself out of eating a third. New favorite muffins. I made exactly as dictated except for subbing Demerara sugar for the coconut sugar ‘cause that’s what I have. I may add a bit of lemon zest to the topping next time.
These were amazing, my mix came out a bit too thick so I added a bit more of milk and they came out delicious. The top had a little crunch to it, whereas the inside was soft and moist.
Really good muffins. I used half brown sugar/half maple syrup and add quarter cup whole wheat flour with cup of AP flour. Nice change for breakfast from cereal, eggs etc. Keeper.
The first time I made these, my muffins rose a bit but then fell flat and even after cooling. I baked them for about 33 minutes as I made larger muffins (total 9 from batter), and they had definitely cooked through. After letting them cool and testing them, they were too moist and dense (although flavour was good), and I wondered if it was because there were too many blueberries and that the blueberries were also too big. Upon some research, I’ve denoted that if you have larger blueberries, it can impede the batter from rising properly if there are too many and when they burst it can make the surrounding muffin batter very soggy. SO – this morning I made the batter and did not fold in the blueberries, instead I put a scoop of batter in my liner, placed a couple of blueberries, added some more batter, and a couple more blueberries, a tiny bit more batter and some blueberries on top. PERFECT! No soggy bottoms, no blueberries stuck at the bottom of the muffins, enough blueberries for nice juicy bursts, lovely soft and fluffy muffin, and a nice dome that stayed risen after cooling. Apparently “wild blueberries” are the most ideal for muffins, these are usually found in the frozen section rather than fresh but you can get them fresh in some places- they are much smaller than typically farmed blueberries and less inclined to burst. But if using farmed fresh blueberries, less is more (so I’ve read on a few articles). I will definitely be making this recipe again! I made exactly as written, except I also added a teaspoon of natural blueberry extract and zest of one lemon. Topped with a lemon-infused low-fat cream cheese glaze.
I followed Faye’s advice with the blueberries and layering them and would NOT use it again. There were most definitely not enough blueberries in each muffin and they were not evenly distributed throughout. I will take Sally’s advice from now on- she is the expert after all.
Sorry to hear it didn’t work out for you. I had about 7-8 in each of my muffins and they turned out fabulously (for me that is plenty of blueberries but I get some people might like more!). I would still recommend putting plain batter at the bottom though first to stop blueberries sticking and bursting at the bottom and then adding the blueberry-stuffed batter on top. Perhaps it’s just preference but I’m not into overly moist/wet bottoms on my muffins.
I made these with almond milk and just a quarter cup maple syrup in stead of the half cup honey and they came out super yummy. I was trying to make an even healthier version and the turned out fantastic.
Good muffins. I followed recipe with 2% milk. Mine were crumbly, (baked in muffin paper) and when we removed the paper they fell apart in my hand. But they were so very good.
What went wrong that made them crumble apart.
I do want to keep making with info to fix my crumble
Hi Gail, we’re so glad you enjoyed these muffins! 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!
OMG!!!❤️ I am in love with these muffins! I have made them 4 times now and they have come out perfect every time. I follow the recipe exactly and have never had an issue~ This is my new go to muffin recipe, have shared it with many friends and they are loving them too! Thanks for sharing and looking forward to trying some more of your goodies!
Recently bought some enormous blueberries and wanted to try making some muffins. This recipe is fantastic. I followed all the steps (soaking the oats) and they turned out so delicious. I will definitely be making these again. I’ve never heard of coconut sugar so next time I’ll add some of that.
I added a flax egg instead of whole egg and used brown sugar with honey together (didn’t have enough honey) and they turned out great.
There were sooo good! Thank you!
I made the blueberry ones yesterday and they were gone by this afternoon so I made more but apple and they were great too❤️
I made these again this morning and they were even better than before. I have been using quick oats as that is what I had and they were always good. Yesterday I found regular oats with flax and chia seeds at the store(on sale too). What a difference. They rose really nicely and were very hearty. I also used half whole wheat and half AP flour. Everything else was followed as in the recipe. So easy and delicious. Thank you for the recipe!
Awesome recipe, did a bunch of substitutions (tinkering) as was out of certain ingredients. Used cream not milk, added orange zest and juice of 1/2 orange, banana, increased vanilla, added walnuts both in and on top of muffins. Increased the blueberries, cinnamon & added cardamom. Thanks for the recipe, love it.