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:
- 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
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!
- 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)
- 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.
- 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
Reader Comments & Reviews
I made these today. I added three tablespoons of flour to adjust for high altitude. They turned out wonderfully!!
I made these muffins per this recipe and they were wonderful. We loved them. Then I tried the same recipe with wholewheat flour. They did not rise as high as the white flour receipe, but were still delicious. Just thought I would let you know. Thank you so much!
Family aren’t impressed Oven was on before I popped them in but I didn’t get any rise. Very stodgy. I have 24 of them to eat now lol so shall freeze for myself.
I make these muffins regularly – they are really good and fairly nutritional with oatmeal, milk and only a half cup of sweetener. Forget about the butter – haha – they are delicious!
I make oat milk at home and have not been successful making muffins from the leftover oats. The milk is 2c rolled oats to 8c water, 1/8 tsp amylase, 1/2 tsp xanthum gum, 1/4 c oil. After blending I’m left with ~ 1.25c oat solids. Any suggestions for how to substitute or if it’ll work at all?
These muffins have become a favorite! I’m curious if it would work as a loaf and what baking suggestions you might have?
Hi Sarah, 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!
Wow! Love these! I followed the recipe exactly, used 2% milk, and they turned out amazing! I will be making these again and again!
Made this exactly as written and sooooooooo good. I didn’t add anything to the top and after baking, didn’t think the muffins needed anything (tops not too pale, etc). Also, I want to say THANK YOU to adding weights to your recipes. That is my favorite way to bake, everything always comes out when I measure by weight. Keep up the awesome work!
Excellent muffins! My only problem was I only got 9 muffins. I’ve made a number of Sally’s muffin recipes and always get 12 beautiful high muffins. I was surprised the batter seemed much thinner than Sally’s other recipes for high muffins. I followed recipe exactly and only just got 9?
Hi Kathryn, this is a thinner batter than most muffin batters, so it doesn’t seem like you did anything wrong. I wonder if your muffin liners were just TOO full? I just made these the other day again and got 12. I just divided the batter between all 12 cups. I’m glad you enjoyed them!
Okay, so what people need to understand is that these will not be for everyone. I absolutely loved these muffins, especially with butter. With no sugar however, they are TART. My 5 year old picked the blueberries out and then gave up on it. I would personally give the recipe 5 stars, but my kids would disagree. I will definitely be making them again, with extra blueberries.
A delicious and easy recipe! Will definitely be making again!
I made these muffins with my 4 year old daughter, they were super easy to make and DELICIOUS! I’m actually blown away by how flavourful they were! We will be making them again:)
I added a 1/4 cup sugar on top of the honey because the batter just didn’t seem sweet enough for me. Plus a hint of cardamom and lemon zest. These came out absolutely perfect and so moist,
I only have quick oats on hand 🙁
Any way I can use quick oats and skip soaking them? Thanks!
Hi Abena, Use quick oats in a pinch and still soak them – they will soak up a little more milk. (Whole oats are best whenever you can get your hands on them.)
These muffins are delicious! I did substitute Ripple (pea protein milk) for milk and used Vermont Maid sugar free maple syrup to keep it low sugar. If I had raw sugar in the house I would have added to the top. Next time!
Oh. My. God. Best blueberry muffin recipe ever!!! My family (and myself) devoured them!
I have tried many blueberry muffin recipes before and this is by far the best! I made them as jumbo muffins and baked them at 350 for 30 minutes. I also did half honey and half sugar. Seriously, THANKYOU for this recipe!!! I prob won’t make any other kind from now on So excited to share these with friends
Family wasn’t a fan of this original recipe, but my family and I do like our mocha chip version using this recipe as a base.
Keep everything the same except add instant coffee powder to the milk in which the oats soak. Then, sub chocolate chips for the blueberries. We reccomend trying with 3/4 cup chocolate chips first. If you want more l, add the full cup.
I loved this recipe! I used gluten free 1:1 baking flour and used coconut milk to soak the oats. The only honey I had was infused with lavender. The muffins are perfect. They came right out of the muffin tin in one piece and sliced nicely after cooling. This recipe is a keeper!
I’ve never had muffins rise so well! These were delicious and turned out perfectly—even with all my substitutions. I used Bob’s Red Mill 1:1 Gluten Free flour, a flax egg in place of the egg, maple syrup instead of honey, almond milk instead of dairy, and frozen strawberries in place of blueberries.
Excellent. Will definitely make again. Perfect breakfast muffin. I have yet to try one of your recipes that wasn’t a winner.
Any recommendations on baking time and temperature to make a jumbo muffin?
Hi Daniella, Here is our jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan. Enjoy!
Wow! These are fabulous! I actually switched the blueberries out for raisins. The texture was amazing!
I’ve done this recipe about 10 times although it’s been just a month since I first tried it 🙂
Thank you VERY MUCH! It’s soo delish!
These were perfectly delicious, the subtle honey sweetness was just right. I hate those super sweet muffins. Moist and tender . Thank you for a great muffin!
This is the first of your recipes I’ve tried and OMG it’s fabulous! I used 1/2 c ap flour and 3/4 cup whole wheat flour and it worked fine. I also added a generous 1/2 tsp of cardamom, which I love. Not too sweet, but great with a cup of tea or coffee. I’m in full harvest mode, so today I’m trying Carrot Cake Loaf.
Love these muffins. I substituted white flour for a mix of bran and whole wheat. Love the honey vs sugar
Would Almond flour instead of all purpose work well?
Hi Emily! We don’t recommend that swap. You may love these blueberry almond muffins!
Made these time and time again, always so delicious! Occasionally I will add some lemon zest if available. I usually make 2 or 3 batches to freeze, but they are usually all gone before I get a chance!
Is there anyway to adapt this recipe to include peanut butter? I am looking for an Oatmeal Peanut Butter muffin and this recipe is fabulous but I am not brave enough to change or substitute on my own. Thanks!
Hi Lisa! We haven’t tested a peanut butter oatmeal muffin, but it sounds delicious! Let us know if you give anything a try. You may enjoy these blueberry almond power muffins.
What would you do to the time and temperature if you want to make mini muffins? Thank you!
Hi Amanda! See step 4: For mini muffins, bake 11-13 minutes at 350°F (177°C). Enjoy!
do you still do the 5 minutes at 450 first for the mini muffins? or is the total bake time 11-13 minutes at 350? planning to make these for some sweet preschoolers later 🙂
Hi Megan, bake at 350 for the entire 11-13 minutes for mini muffins. Enjoy!
The moisture level is great but just not sweet enough for me.