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.
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
- 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!
Print
Blueberry 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 (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 (170g) 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
- 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.
- 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.
Keywords: blueberry oatmeal muffins
This is, hands down, my favorite muffin recipe. I make them weekly and my toddler loves them, too. For the flour, I use half wheat pastry flour and half white fine pastry flour. I also use extra thick rolled oats, but just let them soak a little longer. So very delicious!
★★★★★
Excellent, as always from Sally. Decreased honey to 1/3 c, used whole wheat flour measured by volume. Otherwise made as written. Delicious, beautiful.
★★★★★
Love this recipe!
I had to sub with white sugar, but I used frozen berries, left in all the milk and they turned out great! Also added an almond streusel
Looking forward to having one with my breakfast tomorrow.
★★★★★
Just made these. The only change I did was use coconut milk (since I don’t have any regular milk on hand) and as well as the blueberries I also threw in a handful of dark chocolate-covered dried blueberries. It’s a keeper!
★★★★★
Family of picky eaters devoured it! Only thing I changed was split half with blueberries and half with bananas, and substituted 1/2 cup of regular flour with whole wheat. Loved the muffins weren’t deflated as the temperature cools down. They looked great, and the taste was amazing!
★★★★★
This recipe is a keeper!I made a double batch as I have an abundance of raspberries so used these instead and added chopped walnuts. Also subbed half whole wheat flour and brown sugar instead of honey. I added a bit of extra spice as well- ginger and cloves. They turned out beautifully – so moist and fluffy- and can’t wait to adapt this for whatever berry is in season.
★★★★★
Great recipe! Question: can I use salted butter? I don’t have unsalted on me. What would be the impact if I do?
Thanks!
Hi Mike, You can use salted butter and then just cut the added salt in half (so just use 1/4 of a tsp instead of 1/2 tsp). Enjoy!
The recepie was easy to make and I was able to get the muffins in the oven in less than 45 minutes. The muffins puffed up nicely and were really fluffy and light! I liked that they were not heavy or too sweet.
★★★★★
How would you go about putting them I. The air fryer?
Hi Nic, we haven’t tried these in the air fryer. Let us know if you do!
These muffins came out perfectly!! I used whole wheat flour instead of all-purpose, and they came out amazing. This will definitely be a go-to of mine! 🙂
★★★★★
I am so excited to make this recipe!!! The comments are sooo motivating!!! I have baked your Cranberry-Orange Scones and Lemon-Blueberry Scones and they are a hit in my family.
Can I blend the oats instead of soaking them?
Hi Norlan, soaking the oats is a key step in this recipe — we don’t recommend skipping it. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. Of course, the flavor will be predominantly banana, but you could add blueberries to that recipe if desired. Let us know what you try!
Only one word…SCRUMPDIDDLYUMPCIOUS…!!!
I like the moistness and texture of this muffin. Mostly, I like the taste. The mild sweetness is perfect with a cup of tea. I will share this recipe and make these muffins regularly.
★★★★★
Loved this! Made mine with buttermilk and honey – these were just the right amount of sweetness without feeling like I’d blown my carb content for the day
These came out super moist and SO delicious! I used one ripe mashed banana in place of the egg for dietary reasons and wasn’t sure how they’d turn out, but I’m shocked at how well that replacement worked. They’re just a little more delicate but still taste incredible. Thank you so much!
I love how this recipe looks & can’t wait to try it!!! How would I make this into a loaf vs muffins?
Hi Gina, We haven’t tested this exact recipe in a loaf pan so we’re unsure of the bake time. You can use this Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done. Hope you enjoy it!
I really liked these muffins! Not too sweet for a breakfast treat! I used frozen blueberries and reduced the milk as suggested in the notes and they are perfect! Will definitely be making these again! Thanks, Sally for another great recipe!
★★★★★
This recipe is awesome! My kids down them nearly whole, though they do just melt in your mouth when they are warm. Last time I made them I’d run out of vanilla essence, so I used lemon essence instead… it was a hit!
★★★★★
Have you ever tried these gluten free?
Hi Sarena, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I make these muffins gluten free by substituting oat flour (same ratio) as the wheat flour, then follow the rest of the recipe as printed.
I assume this recipe is using a regular sized cupcake pan. If I wanted to change it to make jumbo muffins, how does that alter the cooking times/temperatures?
Hi Laurie, happy to help. Here is our jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan.
Great with walnuts ! I added about 1/2 cup walnuts. This is a good amount and not too sweet! Mine are a bit crumbly but not dry. Next I may add an extra egg to see if it holds together better. So Yummy!
★★★★★
I was wondering about replacing the honey with date syrup. Do you think that would work in the recipe.
Thanks.
★★★★★
Hi Carin, I haven’t tested it to be certain so I can’t say for sure. Let me know if you try it!
Hi Sally. I used maple syrup instead and they turned out perfect. Not very sweet which is perfect for breakfast.
Thanks for all your delicious recipes.
★★★★★
My favorite muffin recipe to make and eat! Triple points on the rise, moistness and nutrition. Can this base recipe (soaked oats) be used with morning glory ingredients?
★★★★★
It would take a bit of recipe testing and experimenting to make a morning glory version of these muffins — let us know if you give anything a try!
I freaking love this recipe. I use banana for butter like the previous person said they did. And I used coconut sugar. Can you say my new favorite and only way I will make muffins now
★★★★★
Great recipe. Soaking the oats results in a super moist muffin. I am at 7200 feet and the recipe worked great with no changes.
★★★★★
Wow! These are delicious . I use almond milk to soak my oats and sugar instead of honey.
These muffins came out perfect!
Thank you for sharing your recipe❤️
Great recipe. Not at all sweet, something I was concerned about after tasting the mix. I added lemon zest, used buttermilk instead of milk (because I always experiment). My adult guests all came back for another one. I’ll definitely pin this one in my favourites.
I didn’t want to use wheat flour, so I used white rice flour with 1/8 TSP of xanthan gum mixed in. Also added a few teaspoons of chia seeds and 1/4 cup chocolate chips. YUM! Turned out perfect.
I sprinkled in more white rice flour when I was mixing everything up because the batter was too wet without adding a little more. I also upped the bake time by 5-10min until no batter stuck to the fork. Cooled to room temp before unwrapping and eating. This is going in my recipe drawer for sure! 🙂
★★★★★
This recipe was amazing!!! Do you have recommended cooking time if I was to use a bigger bakery style 6 muffin tray?
★★★★★
Hi Emma, Here is our jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan. Enjoy!
I have made these countless times and are my favorite healthy blueberry muffin recipe! I cannot recommend these enough. I sub the butter with 1/4 cup of mashed banana and 1/4 cup of olive oil to make them a bit healthier.
★★★★★
Wonderful recipe! The second time I made these, I was out of milk, so I thinned out some sour cream with water and soaked the oats in that instead. Worked like a charm, and the muffins came out even better that way. Highly recommend!
★★★★★
I needed a recipe to use up blueberries before they got moldy and was looking for one that was also healthy… these are perfect!
I used brown sugar (out of honey) and added some toasted pecans!! Delicious, not heavy at all, came out prefect! Will be making these again as my new go to blueberry muffin recipe!! Thank you
★★★★★