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!
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 (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.
Reader Comments and Reviews
Hi I’m wondering if these need to be stored in refrigerator or left out?
Hi Makayla, muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
This recipe is wonderful! I love that they taste like MUFFINS and not cupcakes! Great flavor and texture. I was actually low on honey, so I used maple syrup. Question: could these be made with a gluten free flour?
Hi Cathryn, we haven’t tested it in this recipe. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you try it!
I love this recipe its perfect!!! The butter/blueberry/honey combo is a winner. Lower sugar , has oats, healthy fat it hits all the marks. I am nursing my 3 month old daughter and these hit the spot and my toddler loved them as well.
Made these for my wife. I added some pecan streusel on top as well. They were excellent!! Moist, soft and tender, full of flavor and not overly sweet. Will be making these again for sure!!
I am about to try this out. I have leftover oat flour from a previous recipe and wondered if it could be used for this or is white flour is a must.
Hi Chloe, oat flour wouldn’t quite be a 1:1 swap with the whole rolled oats or the all-purpose flour and would likely dry out the muffins. For best results, we recommend sticking with the recipe as written. Hope you enjoy it!
These are so good and totally deserve all the great reviews. Love the combination of the oats and blueberries and they are just the perfect amount of sweetness.
Sally Thank You so much for this sweet healthy Muffin recipe. My Baby and I Love it so much. We baked it 20min longer for the liquid to settle
Hi! Unfortunately all I have access to are instant oats. I do not mind if the “oatiness” of the recipe is lesser because of this. Can I still use the instant oats or is there any sort of change to the recipe I need to make so the texture remains good?
Hi Tierra, you can use quick oats in a pinch and still soak them – they will soak up a little more milk and lose their texture when the muffins bake.
Can I use steel-cut oats instead of rolled oats?
Hi Carol, we do not recommend steel cut oats in this muffin recipe. For best results, we strongly recommend whole rolled oats.
Great recipe. I used 1/4c whole wheat flour and the texture was lovely.
I made these and lived them… but I currently have a lot of frozen cranberries in my freezer, and wonder if I can sub them for the blueberries? My concern is that the muffins would be too tart!
We haven’t tested it, but frozen cranberries should work. See note about using fresh berries. We would try a batch without any other changes, then you can try slightly increasing the sugar if needed. Let us know what you try!
Just tried this recipe for the first time and I love it! I did make some changes though: replaced the honey for homemade date paste and used half whole wheat instead of all AP flour. I also cut down butter in half. Tastes amazing and kids love it too. Thank you for this recipe!
Made again this morning – (GF, Honey, Applesauce instead of butter) only had did 1/2 of blueberries so diced up some strawberries and raspberries to make the cup. Added the coconut sugar on top as a sprinkle and they are delicious!
I made it and my family loved it. I love how it is not too sweet but you can’t get enough with it..super good!♥️
I love these muffins and have made them a lot, I prefer the fresh berries but frozen work fine too. I use gluten free flour mix and instead of butter I use apple sauce (personal preference) and these come out great every time! My daughter who rarely comments on my cooking announced they were “top Shelf”.
This is a recipe I’ve made multiple times as the muffins are delicious and I don’t feel bad about eating them for breakfast! I often swap half the all-purpose flour for whole wheat flour, and occasionally I’ll add flaxseed and the muffins are still delicious! Thank you Sally – youre website is my go-to for any baking needs.
Is the oven temperature for a hot air oven or normal? they are delicious but the batter is still liquid even after an additional 10 min of baking. how long is everybody baking (using frozen blueberries)
Hi Celina, We always recommend conventional settings for baking (not convection/fan). 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/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
This looks so delicious! For mini muffins, do you still bake at 425 degrees for five minutes, and then the additional 11-13? Or just 11-13 at 350 degrees? THANK YOU!
Hi Steph, For mini muffins, the total baking time is 11-13 minutes at 350.
I made this recipe last night and it was so delicious. I’ll be making this one again.
Really easy recipe! And it was delicious
I swapped out half the flour for whole-wheat flour and reduced the sugar by 50g and it was plenty sweet for me!
Will definitely be making these again
I found my recipe, just made and I’m really happy !! I was able to use my sprouted organic oats, and my sprouted organic wheat flour and it came out great, I did have to use a little more flour not sure if it was me or the different flours, a little more cooking time took out at 205 degrees, I’m thinking I can adapt this for raisin muffins, etc. Thank you for sharing I’m checking out your other recipes as this was exceptionally good.
i
I have made every type of blueberry muffin, (57 years young) I met my beautiful daughter for lunch and she brought her dad and I one, best blueberry muffin I ever tasted, I asked her immediate for the recipe. Thanks Sally and my sweet daughter, Brandi Boo
I love this comment. I love that your daughter bakes things for y’all. Too many kids don’t have time for parents when they grow up. You have done a wonderful job raising her.
Great recipe! I used Bob’s Red Mill 1-1GF and full fat out milk. ½ honey/maple syrup. These came out moist and fluffy. Delicious and not too sweet! I might try them with apple sometime.
These muffins are absolutely the BEST!
This recipe was easy to follow and the results are delicious!
I use organic cane sugar and the granule is coarser than white sugar.
When I use a blender to make the granule smaller, the sugar becomes more like superfine sugar. I’m wondering if I can use the more coarse sugar as a 1:1 or if I can use the superfine sugar as a 1:1? Any feedback would be appreciated. Thank you
Hi Kolina, we haven’t tested either, but 1/2 cup superfine sugar should be fine here.
This recipe is AMAZING!! It’s my new go-to muffin recipe. I used GF 1 to 1 flour and the muffins turned out perfect. I especially love that honey is the main sweetener!
I would like to try this recipe, but don’t like muffins. Can I put the batter in a cake tin as well or instead? Many thanks!
Hi Fiona, you can use the batter in a 9×5-inch loaf pan instead. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness.
This is me, coming back to this recipe for probably the 100th time. I’ve done so many variations- my husband is now gluten free so I’ve used oat flour instead of regular flour and even just plain oats instead of flour. I’ve used coconut oil instead of butter. I’ve done different types of fruit. I use alternative milks. I often make as a loaf instead of muffins. No matter what I do, these always turn out great! Thanks so much for this recipe!
What size of loaf pan do you use?
I dont know if it was just me but these muffins could not be cooked. I had than for one hour in the oven and they still look moist inside. I opened all of them up and put them in the oven on a flat tray just so I can try them, to see if I could save them as alot of effort and ingredients were put in. They were tasteless. Unfortunately I threw them out.
Hi Mariah, Thank you for trying this recipe. Did you make any substitutions or changes to the recipe? Make sure you are letting the milk and oats sit for 20 minutes in step one as this is crucial to the texture of the muffins.
These are a new favorite of mine! I opted for maple syrup instead of honey and they were delicious. I froze half of them and pulled them out when I felt like having a sweet treat for breakfast. Making more today