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
I filled mine almost all the way and I was able to get about 18 muffins. The texture is great and they are vary moist but I think next time I’ll add alittle sugar, the honey just doesn’t give it enough sweetness for my liking. I will definitely use this recipe again and maybe try adding some banana for the sweetness!
★★★★★
Delicious! Not overly sweet with honey- they were all consumed the same day they were baked 🙂
★★★★★
BIG fan here! I made this tonight after my kids went to bed. Its such an easy recipe. Here is my tip… After your kids are asleep measure everything out and get your oats soaking in the milk, have your butter melted and your egg out to warm up. Then.. go.take.a.bath… come back and everything is ready to be mixed right up! Thats what i did 🙂 Also, I put mine in a doughnut pan and they turned out even better than when i did them last time in the muffin shape. Thanks again Sally!
★★★★★
Excent muffin lots of berries but not to sweet. Great snack for the late summer when your out picking fresh wild blueberries. But now that I think of it a great snack anytime. Thanks for the recipe a go to muffin
★★★★★
This recipe was so great! I used 1 cup whole wheat flour and 1/4 cup white and it turned out wonderful. Used frozen blueberries and had no issues. Thanks for the great recipe.
★★★★★
This recipe has become a family favorite for a sweet treat or a quick breakfast! We’ve also added shredded carrots and a little ground ginger to the base muffin recipe and it’s great!
could I replace blueberries with chopped apples?
Hi Grace, you can, or you might enjoy this recipe for healthy apple muffins.
These were DELISH!!! My daughter whose is very picky about muffins even liked them! I did top them off with strawberry slices and a salted caramel sugar before baking! And the last batch I added some mini chocolate chips for a little more sweetness!
★★★★★
Love love love these muffins!
★★★★★
Can these be made into the larger ‘bakery size’ muffins? I saw instructions for mini muffins but I like to make the larger ones. What would the baking time be?
Hi Donna, here is our jumbo blueberry muffins recipe; use the same baking time and temperatures for these in a jumbo muffin pan.
But can we just use this 12 muffin recipe but do the six larger muffins instead because I wanted to use this blueberry oatmeal recipe.
Any chance we can swap out maple syrup for honey? I cannot have honey.
Absolutely! Enjoy!
Excellent!!! I made these exactly the way you said you made yours and they turned out delicious! I’m famous for screwing around with a recipe before I even know what it’s supposed to turn out like, so my New Year’s res was to follow directions exactly the first time, and then if I want to tweak the next time, then fine. I won’t be tweaking these….they are perfect for me as is!!!
I had a recipe and couldn’t find it. Came across this recipe and so much better
Thank you for sharing
Can I use unsweetened vanilla almond milk.
Definitely!
Sally, this past week I have made the cinnamon crunch bread, the pizza pullapart rolls and the blueberry oatmeal muffins. These were all surprise after school snacks for my grandsons, they loved them all. Thanks for sharing these delicious recipes.
This is the first time I have made muffins with ”oats” that have not been flat and dense. Great job on this one!! Love your recipes!
What a great recipe! I needed something to do on a cold, rainy day and these are perfect! I even made mine gluten free just by using gluten free oats and gluten free all purpose all purpose flour. Love that they are sweetened with honey instead of sugar. Really great light texture in a good size muffin.
★★★★★
These blueberry oatmeal muffins came out perfect!!! My grandsons loved them!!! Thanks Sally.
★★★★★
These were delicious! I have my tried and true muffin recipes and so was skeptical; especially since I am not a fan of honey. However will definitiely make these again-moist and delicious!
My family loved these! I followed the directions exactly and it worked like a charm. I’m generally not much of a baker so I was shocked when these came out delicious and moist on the first batch. I’m already planning my next
★★★★★
So good!! I like to make recipes without refined sugar for my son. These were an absolute winner! They taste great and it was all from ingredients I already had on hand. Thanks for another great recipe!
★★★★★
Hi Sally!
Just want to start off by letting you know that you have the most amazing recipes!!
When baking the muffins, should I rotate the pan in the middle of baking time after lowering the temp?
★★★★★
Hi Brenda, you don’t have to rotate the pans!
This recipe is the Bomb! Wow so good, I followed recipe to a T and they came out perfect, Thanks so much for a great recipe!
★★★★★
Just made these tonight to have some tasty muffins for Christmas Day. Yum! Made mostly as indicated although I subbed in whole wheat flour, added 3 tbsp of ground flax, and used 50% butter/50% walnut oil so still got that buttery flavor. They are perfect, not sugary but still sweet enough. I like this as a muffin base and will try other berry combos too.
★★★★★
Hi Sally Can i freeze muffin batter in muffin liner cup and bake whenever i need (like cookie dough balls)?
Hi Mala, we don’t recommend freezing the batter, but you can freeze baked muffins for up to 3 months.
trying this out tonite!
This is a wonderful recipe! I used frozen blueberries and reduced the milk as noted too. I thought the batter was too wet but the muffins came out perfect! I did bake three minutes longer and they were just right. I will definitely make again!
★★★★★
I’ve made this recipe countless times, one of my favorites! I use avocado oil to replace the butter and it works great. Have done the method with fresh and frozen blueberries and it’s a winner every time. Sometimes add lemon zest which brightens it up nicely. Friends and family always ask for the recipe.
★★★★★
Thank you so much for this clean, simple recipe!
★★★★★
This is a go to recipe for me! This morning I found I didn’t have milk or butter so I used buttermilk and olive oil and they were incredible. Light and fluffy and flavorful! The buttermilk was thick but I used frozen blueberries so I think that was a good thing. The only weird thing is somehow I only got 11 muffins out of it. So good though!!
★★★★★
Love these!!I make them all the time for my kids.
★★★★★