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:Â 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.
Realllyyyy good recipe. Even better? Reduce 1 C oats, 1 C milk to 1/2 C ea., then add 1/2 C pumpkin purée. Wow
Sounds like a great idea! Thanks for sharing.
This recipe is worth fighting for and beats any muffin I have ever tasted. Thanks so much for sharing and testing. I dropped my blueberries in and sliced banana in a few and covered with the mixture. I’ve eaten 4 and blame you for it.
Can I use almond flour as substitute? What are the other changes that I might have to make if using almond flour?
Hi Nancy, we don’t recommend it. Almond flour has very different baking properties and is not always a good substitute, as it doesn’t absorb liquid as well as all-purpose flour. We’d recommend checking out our Blueberry Almond Power Muffins instead, which is written to use almond flour. Let us know if you give it a try!
I’ve tried a few of your recipes and I have yet to find one that I don’t like. I LOVE this recipe. I swapped the all-purpose flour for whole wheat and they came out so perfectly fluffy and delicious. They have the perfect hint of cinnamon. Amazing! I made these for my daughter but now I have to fight the urge to eat them all myself. I can’t wait to try more of your recipes.
I made these with whole wheat flour today (used brown sugar in place of honey, and mini size) and they turned out great! Thank you for another awesome recipe.
Hi,
Thanks for this great recipe. It’s one of the best oatmeal muffin recipes that I have ever tried. They bake well according to instructions and are moist. Perfect!
I will be making these a lot.
These muffins are amazing! I have made them several times, and they always turned out great, but this last time they did not rise and the end product was a bit caved in (they still taste great). I followed the recipe to a T. Any idea why they did not rise or what could have gone wrong? The only thing I did differently was use original almondmilk instead of unsweetened (it was all I had). Was that the problem?
Hi Michele! We recommend checking to see if your baking soda and baking powder are fresh, we find they can lose strength after just a few months. So glad you love these muffins!
I checked and both are still good. I wish I knew what I did wrong. I’ve made other recipes of yours too and they are all sooooo good. Thank you so much for putting these recipes online!
Great master recipe for oatmeal muffins. Did a riff with shredded carrot (2 medium sized) and what was left in a canister of raisins. Used Whole Wheat flour as I am out of AP and it all worked perfectly. The muffins are moist, rose with a nice dome and the oats hydrated perfectly. Thanks for another flexible addition to my repertoire.
Hi Sally & Team! I made these for a friend who is dairy and gluten free so I swapped in coconut milk and Bobs Redmill 1:1 flour. I also made them mini size so adjusted to just a 10 min cook time (kept the 5 min at 475) they turned out great! The gluten free flour makes them a tad more delicate than traditional flour but my kids gobbled them up (as did my husband and I… they might not make it to my friend after all lol) Thanks!
I made them and they were really good!! Can I replace blueberry to raisin or cranberry? Need to change anything? As they are drier than blueberry…
Hi Lily, a swap with raisins or cranberries should be no problem here. If using raisins or dried cranberries, you may wish to soak them in liquid to plump them up a bit before adding to the batter. Let us know what you try!
If I am using salted butter, how much should I reduce the salt to recipe? Thanks!
Hi Eyliena, just cut the added salt in half (so just use 1/4 of a tsp instead of 1/2 tsp). Enjoy!
Made these with frozen blueberries and subbed the wheat flour for Bob’s Red Mill 1 to 1 gluten free flour. They turned out great! It’s hard to find recipies with liquid sugars that can be made gluten free without becoming a nasty mess.
My husband made these and they are the best muffins he has ever made! The texture was so fluffy and perfect. We also learned something new with the higher temp oven trick and will continue to use it. Thanks for the great recipe and detailed instructions. We will be making these again.
These are delicious baking times vary for high elevation though
Are there any changes if you make jumbo muffins?
Hi Catherine! Here is our jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan.
WOW! That reply was fast. Thanks for sending.
Catherine
Thanks for this! If I wanted to use up some over-ripe bananas in this are there any mods I would have to make to the butter/honey or any other ingredient?
Hi Candi! We haven’t tried it but 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.)
will this work if you replace the flour with coconut flour?
Hi Pamela, we haven’t tried it ourselves so we can’t say for sure. It may not be a 1:1 swap with the all-purpose flour and might take some adjustments / experimenting. Let us know if you give anything a try!
Just made these muffins this morning to take along on a few day trip , of course I needed to ‘ taste test ‘ ; ) they are so .. yummy ~ very easily could of ate 2 ( but I stopped myself ) . The only change I made was to do 1/2 white whole wheat & 1/2 all purpose flour , so I don’t know what the difference would be in 100% all purpose ~ but mine taste and look great .
I am currently on nutrisytem & wish the calories could be even lower ~ but I’m having problem finding that other that the muffins they sell .
I also love the idea of using honey in place of the sugar , and it’s still sweet enough . I go blueberry picking with my daughter every July & plan on making your muffins again & often.
I’m so happy to have found your recipes a while back , I bake a cook everyday & love that you’ve already thoroughly tested your recipes to make them perfect !
What is the calorie count? I substituted maple syrup instead of honey.
Great recipe. Thank you.
Hi Donnaleen, see recipe notes for general nutrition details — we recommending using the SparkRecipes (https://recipes.sparkpeople.com/recipe-calculator.asp) calculator linked there to plug in and customize your exact ingredients/brands/substitutions. So glad you enjoyed these muffins!
Sorry if this has been asked before (there are 23 pages of comments), but how would I modify this recipe to make jumbo muffins?
Hi Sasha! Happy to help. Here is our jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan.
I made this twice using soy milk and maple syrup. I used my own fresh blueberries and added lemon zest. Delish……
I just baked these again and love them so much!
These were delightful! Turned out beautiful with the mounding tops and not overly sweet. Looking forward to using it as a master oatmeal muffin as you suggested!
These turned out really well! I subbed out the flour for Gluten Free all purpose flour and it worked like a charm.
I just made your muffins! They are absolutely amazing. I did everything the same except I used unsweetened almond milk, one scoop of Canadian Protein powder and twice the blueberries. Hubby ate 4! With my mods, each muffin comes out to 199 calories each. The extra protein cancelled out the milk calories without sacrificing the calcium because of the almond milk. They blew up big, too! Better than bought!!
OMGGGG
I’ve made a couple of muffins from scratch and this is one of the best ones I’ve tried
It’s a mix of practice but having an easy recipe was definitely helpful! Soft, tasty and rose beautifully!
Amazing recipe with best baking tips! Love your website!
I used wholemeal spelt flour and maple syrup and they turned out great! Kids both ate them and requested for lunchbox!
Loved this recipe, I did make a few changes. I used whole wheat flour in place of AP, added about 1/4 cup of hemp hearts, and topped with sweet shredded coconut. I increased the 450 degree bake to about 7 minutes and then continued at 350 for about 15-16 minutes. They turned out lovely!
I was first surprised because I’m mostly used to regular sweet stuff… I’m now happily surprised. I used oat milk at it’s all I had, followed the rest of the recipe as is, and that has become my favorite muffin base recipe. It’s perfect. Thank you.
Has anyone tried making these into chocolate muffins? Is it as simple as reduce the flour by 3tbsp/21g and add 3tbsp/15-18g dutched cocoa. Would you have to add 1/8tsp baking powder so the cocoa doesn’t affect the muffins rise? (I’m a baking nerd will little experience haha)
And I assume you can swap fresh blueberries for other fruit such as chopped pitted cherries? I really fancy black forest muffins, but these are my top favourite healthy muffins/cake so want to make them my base recipe .
Oh I forgot to ask, can I suggest the new website has a search for comments specifically, it would make it easier to see if others have successfully the sub you weren’t sure about (similar to a famous American baking website and brand ). Honestly it’s a simple tool but made my life So much easier! Especially when a recipe say this one has 20 pages that individually loads rather than a block page of comments so cmd or ctrl F takes forever. TIA
We have not tested this recipe with cocoa powder so it would take some recipe testing in order to give you a confident answer on how much to use. Unfortunately, it’s not an even swap with flour. You can certainly swap different fruit for the blueberries. If you experiment with this recipe let us know, or we do have this chocolate cherry muffin recipe you may wish to try.