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 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.
Keywords: blueberry oatmeal muffins
I followed the recipe and the results were amazing. My first attempt and it was great. Will definitely repeat this yummy muffin.
★★★★★
These are amazing I made them with whole meal flour. I can’t keep up with the demand of these muffins my family love them! I was wondering would cherries work well instead of blueberries? Thank you for this recipe!
I’m so happy they are a hit with your family, Carrie! Yes, you can try them with cherries also!
I baked these exactly as the recipe directs, with honey, butter and whole milk.
My muffin tops were nice and puffy when I took them out of the oven, but then settled back into the muffin cups as they cooled. However, they tasted great — I like the bite or density that the oatmeal adds.
★★★★
I love this recipe! I fail at baking anything that isn’t a boxed mix, but these turned out amazing!
I subbed oat milk, margarine, brown sugar, and quick oats. I had to add a bit more milk, I think because I used quick oats. I added cocoa powder and did choco chips instead of blueberries.
I loved the high heat start because my muffins never get a tall top, and the texture was amazing! Soft and moist and fluffy! A win for sure!
★★★★★
These are very good when eaten right after coming from oven. After a day or so the squishy factor comes to play. I put some of the refrigerated muffins back in a 350 F. Oven for 15 mins and what a nice result! Definitely a toasty oatmeal flavor but we really liked them.
I used whole wheat flour and they are fantastic. I have made this recipe about 10 times now. Have used raisins, banana, banana and walnuts, banana and mini chocolate chips, and blueberries and all delicious. Put in 5 tablespoons of butter and 3 tablespoons of applesauce to cut the fat.
★★★★★
I had good results but will use 2 eggs next time..
★★★★★
Hi Sally – Wonderful muffins! I followed your recipe to the letter, even soaking the oats for a full 30 minutes. The honey adds a delicate sweetness and the oats add substance but not heaviness. I used King Arthur AP flour which states 1 cup equals 120 grams, but I stuck with your tested measurement. So glad I did. This will be my go to recipe from now on.
★★★★★
Made these muffins and they turned out amazing! How would you sub in other fruits like bananas or apples?
★★★★★
Hi Rachel, I’m unsure about bananas but you can use chopped (peeled or unpeeled) apples. Same amount as the blueberries.
You MUST try this recipe. My kids love the muffins even though they are not big fans of oatmeal. I made(almost had to make!) three times last week. My family kept eating and eating and eating! Thank you so much for sharing this wonderful recipe.
★★★★★
I used half whole wheat flour, unsweetened vanilla oat milk, and for sugar I used 1/2 coconut sugar and 1/2 maple syrup. The muffins rose up so nicely – I make oat muffins all the time but never soaked the oats! Great tip.
★★★★★
Can I use sprouted oats for this recipe?
I don’t recommend it.
I am not a good cook but mine were amazing. Used wholemeal flour and light brown sugar instead of honey. They turned out so yummy. Only problem don’t think 12 are going to last me that long.
★★★★★
These muffins are so yummy!!! I substituted honey with coconut sugar, used gluten free flour and “forgot” to add the blueberries (ops!) and it turned out so good!
Made these today and they turned out absolutely perfect & i made a gluten free version as well and they were perfect too. so pleased with this recipe . Thank you for sharing !
Made these and they were delish! Not too sweet and my kids loved them!! Another home run from Sally’s Baking Addiction 🙂
★★★★★
SO delicious! I just made these exactly how Sally’s recipe says and they turned out perfectly. I love desserts that aren’t too sweet and this is amazing. I left off the coconut sugar too. I can’t wait to make them again!
★★★★★
I make muffins all the time. Followed this recipe exactly. Used blueberries straight from the freezer. They came out so soggy. I don’t know what I did wrong?? I baked them for an extra 15 minutes at 325 in the hopes of salvaging them, because I hate to waste all the ingredients.
Hi Jen! Did the oats have time to soak up the milk? If not, the muffins will taste soggy. This is a unique muffin recipe where you need to wait for those oats to soak up the moisture first.
Gave them about 25 minutes but will do longer next time! Thanks for the advice. They actually taste delicious, so I will definitely make them again.
I made the muffins with steel-cut oats because I didn’t have quick-cook regular oats. The flavor is great, but the texture is not. The oats did soak up quite a bit of milk, but they’re very, very hard. I may try making them again with regular oats.
Just wondering how long to extende
The cooking time and at what temperature when cooking recipe as a loaf
Thx
Carrie
Hi Carrie, I haven’t tested this exact recipe in a loaf pan so I’m unsure of the bake time. You can use my Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done.
I love this recipe. I used whole wheat flour, almond milk, and fresh blueberries. They are delicious! I would like to post this recipe on my Facebook, to share with friends, but are unable to do so.
★★★★★
I followed the recipe and used almond milk and maple syrup. They came out so good! Easy and delicious. Thanks!!
★★★★★
This is a fabulous recipe, that I’ve used on multiple occasions, and have received so many compliments. Everything from this site that I have tried has worked well, and been repeated.
Amazing, amazing, amazing!! I made with almond flour and coconut milk. Delicious!! Thank you for sharing!
★★★★★
I have made these muffins quite a few times now and with different flavours everytime, enjoy experimenting 😉 I replaced honey with 2/3rd cup of brown sugar, added 1 lemon rind and slivered almonds ..fresh lemon blueberry flavour! Yesterday I added 1 orange rind, juice of 1 orange, replaced blueberries with chocolate drops and added slivered almonds, 2 tablespoons of grated coconut…half of the batch is already gone! Love their texture and flavour!
★★★★★
These were so delicious! I made them with whole wheat flour (same amount as the recipe called for), and they turned out perfectly!
I know they wouldn’t taste as great if I were to do this, but if I wanted to lighten them up a bit by cutting the honey and butter in half, what can I replace them with? I have unsweetened applesauce, coconut or canola oil, and bananas I could use.
★★★★★
I just made this recipe, simple and easy to follow. I absolutely love the taste, I did have to bake them an extra 5 minutes but I’m sure that’s because of the frozen blueberries, not a problem at all. Thank you for a great healthy recipe. I added photos on my Instagram account @LadyKathy62
★★★★★
I made these according to the recipe except that I substituted almond milk for milk. I am an experienced baker. These came out mushy and tasteless. Ugh!
★★
Hi Sally….being diabetic, I made these with white whole wheat flour and pure maple syrup. Regular 1 % milk and they are our favorite. I can eat them without my blood sugar spiking.
These are so moist and so easy with frozen blueberries.
Thank you for the recipe.
★★★★★
Hello Sally, can I place the honey with Monk Fruits Xylitol sugar granules? I’m not sure because of the liquid the honey contains.
★★★★★
Hi Flor, I haven’t tested that so I’m unsure if it would change the texture of these muffins. Let me know if you try!