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. Just made these for breakfast and they’re outstanding! I used whole wheat flour and half honey half maple syrup (ran out of honey…whoops)! They whole wheat flour held up well, but I imagine they’re a little better with AP so you don’t have that “whole grain” flavor. Overall a big win! I usually never make muffins since I feel guilty eating so much sugar in the morning so these are a great compromise:)

  2. So I made these gems the day after the recipe was posted for my husband. Leighton is an avid fan of your recipes. I almost hit the floor when he stated, “I like these better than the Buttery Blueberry Struesel Muffins!” Say what. So now he has officially made the switch. I never thought I would see the day, Sally.

  3. Marissa Martin says:

    Hey Sally!!! My daughter and I made these this morning except we used strawberries since they needed to be eaten and we didn’t have blueberries. I also doubled the cinnamon because we are big cinnamon fans here. They are a huge hit. Thank you!

  4. These are my new favourite blueberry muffin recipe, I like that they are not overly sweet. I made a batch for breakfast and just made a second batch they were that good, the second batch is for the freezer so we can have them again later this week

  5. Emily Warden says:

    These were delicious my family devoured them yesterday and I’m making them again today!

  6. Brigitte Goertz says:

    Dear Sally. Thanks for his recipe. I used Raspberries (frozen- need to clean out freezer as the new crop is already coming in 😉 instead of Blueberries. It turned out great. I usually don’t bake with honey but it gives them a nice flavor.

  7. Hi Sally! My muffins also turned out flat and soggy. I usually bring all my ingredients to room temp before baking so my milk was a warm while the oats were soaking. I would say they absorbed a lot of the liquid but my batter was still not super thick. It seemed like a good texture going into the oven but they never set. Measured all ingredients by weight.

  8. I made these today and they are wonderful. It’s a nice snack to offer my kids since they are home in the summer since they are me full of sugar. Thanks for the recipe!

  9. I have just taken these muffins out of the oven and they are picture perfect like those baked by you Sally. I am so proud of them. They will be part of our office Father’s Day breakfast. We are celebrating it on Thursday instead of a Friday. I know my colleagues will be thrilled by them as I have baked a few of Sally’s recipes and they have all given raving reviews. I sub out the honey (didn’t have any at home) with a cup of sugar. Thanks again for well thought out and tested recipes so I can enjoy the end products.- Leisel

  10. Camila Saez says:

    Hi Sally! I made these muffins on Sunday, so I could enjoy a healthy snack throughout the week. I tried the recipe with coconut oil and the muffins tasted great to me. I even gave one to my boyfriend who is always skeptical about “healthy alternatives” to classic baked goods. He loved it and asked for more 🙂 Warm greetings from Austin, TX!

  11. This was DELICIOUS, Sally! Super easy and fast to make. Could you substitute melted coconut oil for the melted butter to make an even healthier muffin? Thank you Sally!

  12. Sarah Morgan says:

    I just made a double batch, using half whole wheat flour and half all-purpose. I used one stick of butter and 1/2 cup of oil, and brown sugar instead of honey. So good! I love the oaty goodness and that the muffin is not overly sweet. Really makes the blueberries pop!

  13. i have to try this one, I love your blueberry scone recipe! do you think adding a lemon and zest would taste good with the oats? thanks!

    1. Definitely! Add 2 teaspoons of lemon zest. Remove 1 Tablespoon of milk and use lemon juice in its place. (Do not soak the oats in the lemon juice, just add to the recipe when you add the soaked oats.)

  14. Could these be baked in a mini muffin pan? How would I adjust the time? I have a two year old who LOVES muffins and minis are easier and a better potion size for him. Thanks!

    1. Yes, absolutely! See step 4.

  15. These are seriously the BEST muffins I’ve ever had. Thanks for the fabulous recipe Sally!!!!

  16. My son as a milk allergy. Could I use canola oil or coconut oil in place of the butter? Or even applesauce? Thanks!

    1. Melted coconut oil or a neutral oil will work in place of butter. The flavor of the muffins will change, of course.

  17. Amazing. Love these! I made them last wknd as written other than I used spelt flour, unsweetened vanilla cashew milk, and doubled the cinnamon. They are so delish!!! I used fresh berries but I have a second batch in the oven now which I used frozen instead. We shall see.

  18. These turned out so good! I like them so much more than the traditional oatmeal muffins I’ve made before. The soaking really did the trick. It was a beautiful, thick batter and the muffins were perfect. Not overly sweet so you can really taste the berries. I will definitely use this as a base for other oatmeal muffins. Apple and cinnamon would be really yummy

  19. I just made these muffins and I downed 3 in like 5 minutes!! They are really delicious!!
    I used a blend of flour-60% whole wheat and 40% white and they taste all white. I used frozen blueberries and was I supposed to drain the liquid because the muffins turned purple. Didnt take away from the taste though!
    Thanks!

    1. Could this made with blackberries? If so, do they need to be chopped?
      Thanks!

      1. Absolutely! I recommend chopping the blackberries as blackberries are on the larger side.

  20. These were amazing!! I love the texture of the muffin base, and it’s giving me plenty of ideas… Next time I will make them with chunks of apple instead, and I’m thinking about inventing a hearty, oaty topping a bit like a cross between streusel and crumble? I’m salivating just thinking about it…

  21. Sally, these muffins are UNBELIEVABLE!! I was browsing for some lemon blueberry muffins to make on this chilly summer day, and these popped up. The addition of oats intrigued me, so I decided to give it a try (knowing that I wouldn’t be let down, as your recipes are always a hit).
    The flavour of these are on point. Buttery, moist, fluffy, perfect! I did add a little lemon zest and juice, which makes the flavour pop even more. I believe that this could be used as a wonderful base for different flavours–I’m thinking apple cinnamon, orange blueberry, the possibilities are endless.
    The kids and I made one batch, but I’m sure we will be making another couple batches to put in the freezer before it gets hot again. Thanks!!

    1. YES!!! It’s great to have a base recipe to star from and then experiment with flavors! Enjoy!

  22. Well..I was really excited about these muffins but I did have some issues. I did soak the raw oats in milk for 20 minutes but I don’t think that it was soft enough and effected the texture of the muffin. Do you have suggestions on how to check if the oats have soaked long enough?

    I also used organic honey and the muffins need to be a bit sweeter. Even for a muffin, I don’t think it was sweet enough.

    I love your recipes and this is the first time I was not trilled with the outcome. I will keep trying though!

    1. Hi Roze! If there is little liquid after the oats have soaked, you’re golden. Was there a lot of leftover milk you added? Feel free to add more honey next time, too!

      1. Hi – there was a lot of liquid left over so next -time I will soak for 30 min and see how it comes out. thanks!

  23. Hi Sally,

    These muffins look incredible! I’ve been trying to eat more vegan lately, do you think these would work with a flax egg replacement?

    Thanks so much!

    1. I haven’t tried it with an egg replacement but let me know if you do!

  24. Hi Sally! I just made these muffins, and let’s just say the batter was amazing and they smell to die for. I do have a question on how to best freeze these. Do you individually wrap the muffins? Hoping to freeze them for easy breakfast on the go before work!

    Thank you!

    1. Hi Gabrielle! I actually just place all the muffins in a Tupperware or large zipped-top bag and freeze. Though wrapping individually before doing so is a great way to keep them extra fresh tasting.

  25. Just made these muffins for a yummy Sunday morning breakfast…the slow kind where you get to sit down and not rush out the door 🙂 They were great- thanks Sally!

    1. Sounds like the perfect Sunday morning! Glad you enjoyed 🙂

  26. I love this recipe!
    I did it with Greek yogurt instead of butter, and it came out also tasty.
    Thank you for sharing it!
    Irene

  27. I made these muffins this afternoon. They were a huge hit. Doubled the recipe and added a few more blueberries. Next time I will sprinkle with sugar before baking and try Whole wheat flour. THEse will definitely get made many times.

  28. I have made these a few times and they are delicious! I did have a problem with them being slightly dry so I used butter milk and they are absolutely perfect after that. Also, if you use frozen blueberries the ice crystals will turn your batter purple as you stir them in. To fix it I rinsed and dried the frozen blueberries.

  29. These have been my go to muffin this summer – soaking the oats is revolutionary! I use brown sugar in place of the honey and we love using cinnamon chips in place of the blueberries….AMAZING! I’ve also tried them with half blueberries/half dark chocolate chips and that combo is amazing too!

  30. I have made these muffins so many times already, and absolutely love them! I have made slight variations each time, and my favorite version includes:
    2 oz finely chopped crystallized ginger (from Trader Joe’s)
    2 oz (1/4 cup) chopped toasted pecans
    1/2 tsp ginger instead of cinnamon (to boost the ginger flavor)
    1/2 cup dark brown sugar instead of honey
    replace half of the melted butter with greek yogurt

    I have used frozen berries and fresh berries, and while the muffins are prettier when using fresh, they taste great no matter what. They do take slightly less time to bake when using fresh berries.

    Thank you for such a fantastic recipe! I will be making these with blueberries as long as they are in season, but I can’t wait to try cranberries or apples in the fall!

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