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: 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
This recipe was the absolute BEST way to make a quick and easy breakfast for my family! im 11 years old and i LOVE baking! it is a way for me to make my family happy! so this was a very fun and simple recipe for muffins!
★★★★★
Followed recipe to a T, reducing milk to 3/4 c as I used frozen berries. Once all was mixed, it was so liquid you could pour it. Added another 1/2c flour, and muffins turned out well texture wise. They are a bit bland though, and given all the separate steps required I wouldn’t bother tweaking flavour to make them again.
★★
I love this muffin recipe! Not only does it taste amazing, but I make the batter and then put blueberries in most of it, but chocolate chips in some so everyone in the family is happy and I only have to make one batch of muffins – win/win! The three of us that love blueberries have blueberry muffins and the chocolate lover gets chocolate chip muffins!
★★★★★
My favorite muffin now. Approximately many calories though?
★★★★★
Hi Bernadette, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Glad you enjoyed the muffins!
These are so great! The instructions are very thorough and easy to follow. I love the way they turned out. They look professional based on your instructions! I also really appreciate the substitutions you listed. Thank you!
Best (and easiest) Blueberry Muffins! These are so moist and not overly sweet. I’ve made so many blueberry muffins over the years that were just overly-sweet, glorified cake. These really let the blueberries shine and the oatmeal adds a nice texture, though soaking the oatmeal makes the oats less lumpy and noticeable. I did use whole wheat flour and they turned out great.
★★★★★
Hi! This recipe is so versatile! I also love the tips and tricks for substituting. So I have another question about substitutions. I have some frozen roasted pumpkin purée, I put up last year. ‘This the season for pumpkin, how could I integrate that in? Or not a good Idea?
★★★★★
Hi Anna-Liisa, so happy you enjoy these blueberry oatmeal muffins! We haven’t tried a pumpkin version, but 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.
Did you try this recipe changed to pumpkin? I need advice for a diabetic.
In case anyone else doesn’t have enough chocolate chips or frozen blueberries: I went with about 1/3 berries and 2/3s chocolate (adapting the amount of milk accordingly to 220ml). Worked like a charm, recipe is definitely being added to my go-tos!
★★★★★
I’ve made these muffins twice now, and they are perfection. Very moist, flavourful. For my first batch, I believe I overmixed the batter because the frozen blueberries broke and dyed the batter purple, so the muffins were delicious but very colorful, haha! For round 2, I added the blueberries one by one to the batter AFTER pouring batter into the muffin tin. It was slightly more time consuming, and my fingers look like I’m turning into a Smurf, but my muffins are much more pleasing to the eye as I can see the beautiful blueberries in contrast to the lovely batter.
The muffins are so soft and yummy!!! I love how they have no use of just pure sugar. I love just adding a little bit of maple syrup on top for extra flavour! I’m gonna keep making these amazing muffins! Also, any other fruits you can use in the muffins?
★★★★★
Hi Hannah, so glad you love them! Other berries or chopped fruits could be added in place of the blueberries here (raspberries, peaches or apples would be great) – let us know what you try 🙂
They came out fine, just not impressed with the flavor or texture. I don’t think I’ll ever make blueberry muffins without lemon again.
I have made this recipe 3 times now. The first was with honey, the second was with molasses and the third was ½ each. All of them turned out amazing. Makes me look like i know how to bake.
★★★★★
This recipe is amazing! I made them because I’m trying to get my toddler to eat more fruit. I used 1/2 cup of light brown sugar in place of the honey, but otherwise followed the recipe as written. I used frozen blueberries and the juices turned the muffins blue. They are delicious and the whole family enjoyed them. I liked that they’re not overly sweet and are a healthier alternative to a store-bought blueberry muffin.
★★★★★
Hi , just want to know , why one egg with 2 1/2 cups flour. Looks so good . I love muffins. Thanks. Sandy
Great recipe. I used 1/2 whole wheat flour and 1/2 all purpose flour, and maple syrup instead of honey! My year old grandsons loved them!
Sally, this recipe is SOOOO good! Light, crunchy, filled with flavor. An excellent vehicle for my fresh Michigan blueberries. Bravo!!
★★★★★
These muffins are amazing!!! My new favorite.
Could you substitute raisins for the blueberries?
★★★★★
Hi Carol, absolutely! So glad you enjoyed these.
This recipe came out great- any thoughts on using monk fruit in place of honey?
★★★★★
Hi Christy, we haven’t tested it so we’re unsure of the results. Let us know if you decide to try it!
Really great recipe! Love that it isn’t too sweet, and has the right balance of sweetness and texture.
★★★★★
So delicious! I added a bit more milk, some olive oil and lemon zest to the ingredients and made a cake instead and it turned out perfect.
★★★★★
I have made this twice now and both times it turned out so nice. I used ¼ c. molasses and ¼ c. Honey.
I’ve made these muffins 5 or 6 times now and love them. I use whole wheat flour and they turn out great. I’ve used honey when I have it, or sub maple syrup when I don’t. Always delicious. They freeze well and make a perfect after school snack (when I don’t eat them all first). Thanks for a great recipe!
★★★★★
I added pink lady apples that I cooked down with butter, brown sugar, cinnamon, and pecans instead of the blueberries. Super tasty!
These muffins are amazing. I bet a hybrid between these and the banana muffins would be good as well
★★★★★
Could you use oat flour instead? I don’t have any oats.
I bought oat flour bc I’ve been trying to find an oatmeal muffin recipe like the ones I used to get at the department store lunch counter when I was a kid. They were made with a muffin mix, but had cinnamon and nutmeg in them as well. They were smooth and not chunky like muffins with actual oats in them. They were so good!! I haven’t had any luck yet finding a recipe.
Hi Sherri, oat flour wouldn’t quite be a 1:1 swap with the whole rolled oats and would likely dry out the muffins. For best results, we recommend sticking with the recipe as written. Hope you enjoy it!
Can I make jumbo muffins with this recipe?
I’m sure that would work. Here is my jumbo blueberry muffin recipe – use the same baking time and temperatures for these in a jumbo muffin pan.
A very great and tasty muffin
★★★★★
This recipe worked out great! I made mini muffins and even my 9 y.o. who only likes the packaged super sugary muffins liked them. Thanks for a less processed swap!
★★★★★
I made these and used whole wheat pastry flour. Soft and delicious. I also added some dark chocolate chips with the blueberries.
★★★★★
I substituted molasses for the honey because I ran out of honey and it was delicious
★★★★★