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!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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. Mruga Ghayal says:

    Is it okay if we skip the blueberry’s

    1. Yes, you can leave them out for plain muffins.

  2. I finally had a chance to bake these muffins this morning, and they are delicious! I used maple syrup and added a few blueberries to the tops of each muffin before sprinkling with oats and coarse sugar. Perfect comfort food for a rainy morning!

  3. I just made them for the first time and they just came out of the oven! They smell delicious. I used canola oil instead of butter and brown sugar for the honey. I also added lemon peel for extra zing. Can you use applesauce to replace some of the fat content? We can’t wait to try them. Thanks for the recipe.

    1. Hi Dianne! I need to add a little lemon next time I try them. Great idea. You can definitely sub some applesauce in for the butter/oil. The texture will change a little with the substitution.

  4. Oh my! Just came out of the oven smelling like heaven. I did exactly what you said and they have puffed up so happily. I used 1/2 cup brown sugar instead of honey and did not sprinkle anything on top. Taking to a new moms group and on my way… are they in for a nice surprise treat!

    1. I hope you (and everyone in your group!) loves them, Gail!

  5. Made these last night – SO yummy! I used 1% dairy milk as well as a 50/50 blend of all purpose and whole wheat flour. Also added a tiny drop of almond extract to the batter and of course a little crumble on top. Texture and flavor were divine! Thanks for the recipe! 🙂

    1. I’m glad you made it work for you! Sounds delish with a crumble top!

  6. Sally, thank you!! I made a batch of these and my husband and I absolutely love them!! Hands down our favorite muffins ever.

    Question: I’d love to try a pumpkin nut variation of these, but wasn’t quite sure how to go about doing it. Would I sub nuts for the blueberries, pumpkin for the butter, and then add some pumpkin pie spice? I’m just worried 1/2 cup pumpkin puree wouldn’t be enough for that yummy pumpkin flavor.

    1. Hey Caitlin! I’m so happy you enjoy these blueberry oatmeal muffins! Thank you so much for taking the time to share. 🙂 I haven’t tried a pumpkin version, but I would recommend keeping at least half of the butter, leave out the egg, then add 1/2 cup pumpkin. Use nuts instead of blueberries. I think 1/2 cup of pumpkin is a great place to start.

      1. Thank you so much, Sally! I’m hoping to give this a try within the next couple weeks and will report back. 🙂

      2. I just gave those modifications a try for some pumpkin walnut oatmeal muffins and they’re delicious!!! Thank you so much, Sally!

  7. I’m not much of a baker but these turned out perfect! Thanks so much 🙂

  8. Bonnie Rodwell says:

    These are absolutely the most amazing blueberry muffins. I couldn’t stop eating them. I am so picky when it comes to blueberry muffins because they usually taste like a heavy cake muffin. I never had any luck no matter what recipe I would try. My husband said they were so so good. Thank you Sally for sharing this recipe.

    1. Hi Bonnie! Thank you so much for taking the time to share how much you and your husband enjoyed these blueberry muffins. Appreciate it!

  9. Best recipe I’ve tried for muffins not dry just right.

  10. I made the blueberry muffins and they turned out perfect! So I had a few apples on the counter that were getting soft so I tried apple cinnamon muffins and added a scoop of protein powder. They were fantastic! Thanks for the awesome recipe 🙂

    1. YUM! I need to make these into apple cinnamon too!

  11. Hi, Sally! I substituted blueberries with home grown blackberries, because they were the only berries I had at the moment. I did not thaw them, as advised. They turned out great and we are eating them as I write.
    Do you think candied orange peel could be substituted along with some chocolate chips. If yes, how much of each?
    Thanks and kind regards from Croatia

    1. Yes, absolutely!! 1 cup total add-ins is the best amount.

      1. Thank you, Sally!

  12. Alaya Long as says:

    The taste is amazing, but the batter was so runny I had to eat it with a spoon! I’m hoping it’ll be better when it cools more. I used almond milk & almond flour. Could that have been a factor?

    1. Yes, I recommend all-purpose flour. Almond flour doesn’t absorb liquids as well, giving you a thin batter.

      1. Hi sally,

        I followed ur recipe and wonder why my batter was still more runny than the pictures here – I weighed the honey (120ml is about 172g) – is that correct?
        I soaked the oats for about mins. The muffins came out tall and good but i felt that the texture was off – it is moist and maybe slightly rubbery?

  13. I’m eating one now, cooling from the oven. Delicious! I used gluten free flour from my health food store. My butter was salted, but they didn’t come out too salty. I sprinkled them with a sugar/dried fruit topping. I’ll put on the kettle and make a nice cup of white tea to go with them (as I’m sure to eat more than just one) …

  14. Love these! I really like that they aren’t too sweet so I can eat them without feeling gross or having a sugar crash later on. I made two separate batches: one with all purpose flour and one with whole wheat flour. I actually prefer the whole wheat flour and will make it that way in the future. Thanks for the awesome recipe!

  15. I used whole wheat flour and oh wow! Delish!

  16. I needed to make some muffins as a thank you for some friends (I show love and appreciation with baked goods) and these hit the spot. It’s very possible you have these ingredients in your fridge/pantry if you a regular baker. The softened oats added a wonderful texture.

  17. Lori Witkowski says:

    I made these today using half the butter, and replaced it with 1/2 cup applesauce. Used 1/2 whole wheat flour and added an extra egg white. They were delicious! Added a strusel topping.

    1. So glad you tried them. Thank you so much for reporting back, Lori!

  18. I made these yesterday for grab & go breakfasts. Just ate one. They’re good. Sweet but not so much that you feel like you’re starting your day off on the wrong foot. I followed the recipe as written; however, I used one-minute oats vs the old fashioned because that’s what I had on hand. Worked fine but rolled might provide a better chew. I did cut the baking time short as my muffins got brown pretty quickly. It probably depends on how fast your oven goes from 425 to 350. Anyway, nice muffins. Thanks for the recipe.

  19. Hi! I just made these muffins and they are to die for. I bake vegan due to all the dietary restrictions in my household, so I made a few substitutions and thought I would share incase anyone finds them helpful!

    I replaced 1/2 cup of white flour with 1/2 cup of whole wheat flour. I used a flax egg to replace the egg, and a combination of 1/2 melted coconut oil and 1/2 vegetable oil to replace the butter. I also ran out of honey, so I had to use 1/2 maple syrup.

    These muffins are so light and fluffy and have just a hint of sweetness, and I’m so pleased with how they came out. Thank you so much for sharing this amazing recipe 🙂

    1. I’m so glad you were able to make these work for your family. Thanks for sharing!

  20. Hi Sally! I came across these when I was looking for a healthier alternative to your blueberry muffin cookies (which are amazing!). Can you clarify the baking instructions for mini muffins? Do you still bake at 425 first for 5 minutes? That’s how I’m reading it but just want to make sure. Thanks!

    1. Hi Jeannie! Actually, for mini muffins, bake at 350F the whole time. 🙂

  21. Made these yesterday when I was working from home as had the ingredients to hand and a craving to bake something on my lunch break! Used half frozen mixed berries and half chocolate chips. Grabbed one this morning to eat on the train on a long commute down to London and it was SO GOOD! Definitely going to be a regular bake 🙂

  22. Michelle Lanspa says:

    I used whole wheat flour and tossed in a handful of walnuts and a handful of sliced almonds and THESE ARE AMAZING. I’m araid my husband will eat them all in two days.

    1. I’m so glad to hear this! Maybe next time a double batch! 😉

  23. I followed the ingredient and instructions exactly as written but made mini muffins. I cooked them for 15 minutes at 350F. I used Wyman’s frozen wild blueberries. They’re smaller and sweeter than other frozen berries, working better for baking. The recipe yielded 30 mini muffins. They domed up quite nicely and were scrumptious. This will be my go to muffin recipe.

  24. I made this recipe 3 times in 1 week, Obsessed!!
    I actually made an accidental happy modification — I didn’t have eggs the first time, so I substituted mashed banana, a la banana bread (1/2 – 1 banana, which is 1/4 to 1/2 quarter cup, depending on how much you like banana)
    Every person who tried them loved them. They are moist and delicious, and I guess technically now blueberry banana.

    1. I love happy accidents in the kitchen! I’m so happy they were a hit!

  25. I just made these with and for my kids for preschool and school lunches. Fabulous recipe, thank you!

  26. Hi! By the way, I love your website, thank you so much for all your tips! If I make this recipe for deep tall muffins, what temperature and timing would you recomend please?

    1. Hi Marynes! Do you mean jumbo size muffins? If so, here is my jumbo blueberry muffin recipe. Use the same baking time and temperatures 🙂

  27. Yes, that is exactly what I meant! Thank you so much! X

  28. Just made these for Sunday morning breakfast and omg are they delicious! I used maple syrup instead of honey but otherwise followed the recipe and they came out perfect. I thought I would have enough left for lunches this week but hubby literally gobbled up 4 in 5 mins. Guess I’m making another batch tonight

    1. I’m so glad you liked them, Hayley!

  29. Making these now. I saw the note to not use quick cooking oat comment after, so we will see how they turn out! I am using 1/4 cup butter and 1/4 cup applesauce, 1/4 cup honey snd 1/4 cup light brown sugar also half whole wheat and half white flour lol.

    1. Let me know how they turn out, Laura!

  30. Yes, that shouldn’t be a problem.

1 2 3 4 5 16

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×