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
I have been using this blueberry muffin recipe for the 2 years as it is written with 100% success! Lately I have found it to be very adaptable to changes such as: 1/2 half honey with 1/2 monk fruit, 1/2 butter with 1/2 applesauce and replacing 1/2 c of AP flour with whole-wheat. It’s a great recipe just as written, but I like that I can change it to meet the dietary needs of my family. Thanks for a great recipe!
I just followed this to a T but the batter was thicker then I ever seen for muffins …crossing my fingers it comes out as great as I have a feeling they will be! Thank you in advance for an awesome recipe!
I made these using the recipe and baked 5 mins at 425 then to 350 for 17 minutes. they were completely uncooked in the middle.
I had to cook them another half an hour for them to be cooked….
please let me know if this is correct?
Hi Sarah, happy to help troubleshoot! Did you make any changes to the recipe? Did you let the oats soak? Could your oven be running a cooler? Did your muffin batter look like the video tutorial above?
Any recommendations for using orange pulp in this recipe? Or maybe another recipe you have. I have made these a million times and love them—just looking for a way to use the leftover pulp from making fresh orange juice! Thank you!
Hi Debra! We haven’t tested anything like that here, but it would take some tweaking of the other ingredients to ensure the muffin batter doesn’t become too wet and compromise how it bakes. If you decide to do any experimenting, please do let us know how it goes!
Just made these. They were easy and felt so much healthier and lighter than regular blueberry muffins. Perfect amount of sweetness for me. I used maple syrup instead of honey because it’s what I prefer and then I used ghee instead of butter because it was all I had. I will be making these again because they are perfect for my toddler!
I’ve made these both with blueberries and raspberries now and both are delicious! This is a new staple recipe in our house now I think. Mini-muffins for the baby and big ones for the parents.
Should I roll the blueberries in flour so they don’t sink to the bottom? Or is it not necessary for this recipe?
We don’t find it to be necessary here, Mary, but you certainly can!
I make these muffins every 12 days for the last 3 plus years. Needless to say I don’t need to look at the recipe anymore. Lol! My husband loves them for breakfast. Plus, they freeze really well. I buy fresh blueberries wash, dry and freeze them in 1 cup containers. I also use organic cane sugar.
When my 8 year old granddaughter is at my house she makes them with me.
Great recipe!!!!
Hiya – I love your recipes – and just made the blueberry oatmeal muffins. The only thing I changed was to whole wheat flour. They taste wonderful. Here’s the thing – even though I sprayed the muffin tins well – they stuck and didn’t hold together…. any thoughts as to why? Ad what I might try next time? Thanks…
Hi Rachel, that could be from the flour swap. You could try swapping half of the all-purpose flour with whole wheat flour, but the muffins may be a bit dense.
I would have though theywood be sweet with the Honney But they were good
LOVED these. What if I sub blueberries for fresh diced peaches?
Hi Lindsay, we’re so glad you loved them! Peaches should work great here. Or you might enjoy our peach muffins, too!
I made them with whole wheat flour and I would say I didn’t even notice a taste in difference or texture from regular muffins. Highly recommend the switch!
My family loves these! I used quick oats, Bobs Red Mill Enriched Bread Flour and frozen wild blueberries, followed the baking directions and they are the perfect texture for older babies and pre-toddlers. They literally melt in your mouth. So good!
I never leave comments but omg this is actually the best muffin recipe I’ve ever made and ever tasted in my life it’s actually unreal. They are SO moist and delicious I don’t even like muffins like that but these are so delicious like idek how!!!! I will be making these again and again I am so obsessed!!!!!!
We are so happy to read this, Allison!
Absolutely brilliant!!!
Very quick and easy to make and delicious… I’m trying to eat healthy so I did not add any honey or sugar.. the only burst of sweetness comes from the blueberries….. was still lovely just have to change the mindset of ‘sugar’
I love these muffins. I make them at least once a month for our meal prep breakfast. The only change I make is using half honey and half brown sugar. However, I have to double the recipe if fill the muffin cups to the top to get a dozen. I have a standard size muffin pan. We love them though so sometimes I have to quadruple the recipe!
These muffins are delicious! They will be a baking staple for me.
So good!
I varied it thusly:
1/2 whole wheat pastry flour; 1/2 org white
1/2 butter; 1/2 coconut oil
1/2 honey; 1/2 coconut sugar
Liquid for oats: 3/4 cup A2 kefir whey with 1/4 c sheep yogurt
Squeeze of lemon
Delicately sweet with a tender crumb. I had to slap my own hand to not eat another and another and….
I loved these, the chewy fluffy texture and taste. (Not a fan of the usual overly sweet white-cake-like blueberry muffins). Subbed dark brown sugar per the notes and sprinkled the tops generously with white sugar for a crackly crunch. They were especially good warm with butter. Yum! Thanks!
In case this helps anyone, I made two mistakes but was still able to salvage the muffins as a kind of healthy oatmeal blueberry mug cake to eat with a fork.
1- I managed to forget to add baking powder
2 – I used frozen blueberries and did not read the note abt reducing the milk in this case
The result was flatter muffins thay were a bit wet inside, but again if you our it in a mug it tastes great as a kind of blueberry oatmeal breakfast thing to eat with a fork.
So delicious, thank you for the great recipe!! Can these muffins be frozen?
Hi Karen, absolutely! You can freeze the baked muffins for up to 3 months.
I can’t find the calories on this
Hi Tara, 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
Hello Sally
I was thinking about trying these with chickpea flour. What are your thoughts and what would be the ratio?
Love this recipe! I make yogurt weekly in my InstantPot and drain it, ending up with lots of liquid whey. Can I substitute whey for the milk? Thanks.
Hi Barbara, we haven’t tested it, but let us know if you do!
Hey, I really like this recipe! I was wondering of you could use it as a base for other flavours like apple, carrot, etc??
I’m finding this really good for my picky toddler. 🙂
Hi Bree-Anna, you can, or you might enjoy this recipe for healthy apple muffins.
I made these tonight and my gosh they are absolutely delicious! Definitely saving making this recipe again, thank you very much!
These muffins are delicious – I make them weekly!
Some changes that I’ve made: 1/3 c. maple syrup to replace the honey; 1 tsp. of cinnamon instead of just 1/2 tsp.
They freeze well and are a big hit!
Can I use quick oats instead of old fashioned rolled
Hi Linda, 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.)
Dear Sally,
These muffins were so very delicious and so easy to put together! From a Scot’s perspective, oats will always be a winner in my books!
I so appreciated your tip about soaking the oats in milk.
I chose to top my muffins with some oats and coconut sugar as suggested, and both provided a beautiful crunchy contrast to the tender crumb.
The only thing I’m wondering about is the rise I achieved. It was tall, but I’m thinking I might have achieved even more height if I had used ‘regular’ liners as opposed to the high-collared ones I only had.
Since I will definitely be making these again, I’ll experiment with the ‘regular’ liner size!
Thank you, Sally, for the fabulous offerings you provide your readers . . . I’m so happy I ‘found’ you!
“Cheers” from
The Canadian Prairies
Hi Sally,
My oats aren’t thickening up. Should my milk have been room temperature?!
Thank you,
Brenda
Hi Brenda, happy to help troubleshoot here. What type of oats and milk are you using?
Hi Beth,
Thank you
I used 2% milk and the oats that Sally used in her recipe.
They soaked for almost an hour and still weren’t fully absorbed. I don’t know why.
Thank you,
Brenda
Hi Brenda, the oats don’t have to fully absorb the milk–just some of it. Your muffins should still turn out fine!
Hi Sally,
Do I use one cup of blueberries or should I go by grams? I find there is a difference because the size of the blueberries makes a difference ( if that makes sense). Also, do I coat the blueberries in flour so they don’t sink?
Thank you Sally.
Blessings,
Brenda
Hi Brenda, blueberry muffins are forgiving enough that you can really do either 1 cup or go by grams here–baker’s choice! Coating the berries in flour isn’t necessary in this recipe, but you can if you’d like, for extra insurance that they don’t sink. Enjoy!
I made these muffins per the recipe with one substitution – I used dark brown sugar rather than honey. The muffins came out great but I really would like them a little sweeter. Suggestions? I’m afraid more brown sugar would alter the dry/wet ratio so I’m considering a little maple syrup with the brown sugar but open to suggestions. Thank you.
Thoughts on adding both brown sugar and maple syrup?
Could I use this recipe to make a loaf instead of muffins?
Hi Laurie, you should be able to bake it in a 9-inch square pan, or even a 9×5 loaf pan. We haven’t tested it, so we’re unsure of the exact bake time. Keep a close eye on it and use a toothpick to test for doneness.