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 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
- 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 (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (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 (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.
- 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.
Keywords: blueberry oatmeal muffins
Make these over and over! Just switched ap flour w almond flour and honey w diabetic liquid sugar to make for my diabetic mom in law…delicious!
★★★★★
can I substitute with steel cut oats?
Hi Nancy, we do not recommend steel cut oats in this muffin recipe. For best results, we strongly recommend whole rolled oats.
Best blueberry muffin recipe ever, tasty and healthy!
Can I double this recipe
★★★★★
Can I add protein powder to this recipe?
Hi Ify, we haven’t tested protein powder in this recipe. Feel free to experiment, though! Keep in mind that it is a drying ingredient, so you may need to tinker with the other ingredients a bit.
I have made this recipe SO many times. It is my favorite muffin recipe! We Love it!!! Thank you for the delicious recipe.
I plan on trying this recipe in the morning, I am going to use oat flour instead of regular flour.
I did the banana muffins and added chocolate chips and they came out amazing , they rose up and were moist, light, soft and fluffy. It was my best muffin yet, that is a great recipe.
Hi Sam, oat flour will likely dry out these muffins but let us know if you give it a try! So glad you enjoyed our banana muffins.
Hi there,
What would be the best way to combine this recipe with you “healthy whole wheat banana blueberry muffins?” Could bananas be added to this? What would need to change to accommodate the added liquid from the bananas? Less milk? Would buttermilk work well in this recipe? I’m hunting for a recipe that uses up bananas, buttermilk/sour cream and frozen blueberries.
Hi Jess, we haven’t tested adding mashed banana to this recipe but let us know what you try!
I am not good in the kitchen but I successfully made these and they are DELICIOUS. I used coconut sugar instead of honey, and instead of cinnamon I added a scoop of my Snickerdoodle protein powder (and slightly less flour to accommodate).
★★★★★
Can you substitute with some whole wheat flour and if so what would the ratio’s be?
Hi Nola, for best taste and texture, we recommend sticking with all-purpose flour. You could try swapping half of the all-purpose flour with whole wheat flour, but the muffins may be a bit dense. Let us know if you try it!
I needed to make these sugar free so I used Swerve brown sugar in place of the honey (1/2 cup). They were delicious!
So yummy!
My muffins turned out dense and dry. I soaked the oats in milk, but the result looked like an oatmeal breakfast consistency. Definitely no oats floating to the top. What happened?
★★
Hi Cori, Were you using 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.
Great recipe! Yum!! Thanks so much for this one, Sally! I made them mostly mini size for my kids and then had some batter left over to make 3 regular sized. I prefer the regular size for this particular muffin as the blueberries kind of overpower the tiny sized ones, too much blueberry and not enough muffin for the little ones. The ratio is much more consistent and even in the regular sized muffins.
★★★★
I love all your muffin recipes so much. I now have an oven that is only convection. What do I do about heat and timing for the muffins!
★★★★★
Hi Cynthia, The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Thank you. Always great advice!
Greatest tip for maintaining muffin height. The explanations given by Sally are clear and help make for successful baking outcomes. The flavour of these muffins was delightful with an almost nutty crunch on the top. This is my new go to recipe for muffins. Thank you Sally.
★★★★★
I loved that this contained oats but you don’t really feel them, I also tried using strawberry, not as good as blueberry also, important no to forget to reduce the milk when using frozen berries. I want to try using chocolate chips too :).
Great recipe
These are the best blueberry muffins! Love they are made with honey, and no refined sugar.
★★★★★
I love this recipe! I doubled it and used 1.5c whole wheat flour and 1c AP flour and they turned out wonderful! Thanks for another great recipe, Sally!
I’m always looking for easy, healthier recipes for my family. I made these with my 3 year old and everyone was clamoring to eat them warm from the oven. So delicious! I didn’t quite have enough honey (about 1/4 C) so I added light agave. Worked well and we will make them again soon!
★★★★★
Sooo bummed these didn’t turn out. Followed exactly but the muffins stuck to the liners and just fell apart into mush.
Hi Danica, how frustrating! We do always suggest using high quality grease-proof liners (like paper chef brand parchment liners) – it really makes a big difference! Could the muffins have been under-baked? Thank you for giving this recipe a try!
That was 5 stars!
★★★★★
I love that you use whole oats and honey. I just made the recipe and ate one after it sat for only 5 minutes. It was piping hot but amazingly delicious. I can’s see the oats at all. And the flavor is just too delicious. I followed your directions exactly. Thanks soooo much!
It’s a simple but good recipe.
I also add strawberries then a streusel topping on top an voila! A fruit explosion muffin is born!
★★★★
Finally, a fantastic blueberry oatmeal recipe! I followed the recipe exactly (with the addition of 1/2 cup walnuts). I turned up the oven for the first 5 minutes, as advised, and had nice, tall, fluffy muffins for a change. I love that these muffins aren’t too sweet and don’t use refined sugar. I did however sprinkle the top with organic sugar. I’m taking some to my neighbor, recuperating from surgery. Thank you!
Can you add a scoop if protein powder to the ingredients?
Hi Farrah, you can certainly give it a try. Depending on the size of the scoop, type of protein powder, etc. it may dry out the muffins a bit. Feel free to tinker around with it. Let us know what you try!
These are so so delicious! Not overly sweet, and the oats add a really nice nutty flavor. Will be making again!
★★★★★
I’ve made these so many times and always use your recipe. Everyone loves them. Thank you!
★★★★★
Perfect the first time! I made exactly as written except I was about
1\8 cup short on honey. The recipe is not too sweet as written (I don’t like overly sweet foods). Next time I will make sure I have the full amount. The tops come out lightly crisp and the crumb is perfect. Super easy. Sally nailed it again!
★★★★★
Baking at 425 for 5 minutes was such a great idea….they came out perfect
I have a whole new bag of quick oats I just bought. Is it possible to make this recipe with quick oats?
Hi Carol, you can 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.)
Great recipe! I will be making them again.
★★★★★