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.
I made these last week and they were a big hit. Today I used almond flour. They are in the oven now and I will let you know ow they turned out.
I’m so glad you enjoyed them, Cindy. Let me know how the almond flour goes!
Just made these for the first time (and definitely not the last!). So delicious and moist. They came out perfect. I added chopped pecans, cinnamon, and sprinkle of brown sugar on top. Your carrot cake recipe is on deck for me tomorrow 🙂
Since my ingredients are limited during COVID19, I used Bob’s Red Mill gluten-free baking flour, quick oats, maple syrup and a substitute for baking powder which I’m out of – and they still came out great! I added in 1/2 cup oat bran, 1/4 cup flaxseeds and some extra flour since the batter seemed too wet. The muffins domed so nicely! Thanks for the tip that the thicker a muffin batter is, the better it will rise.
I made this with quite a bit of variations – quick oats, used a combination of spelt flour and almond flour instead of white flour, 0.25 cup melted coconut oil + 0.25 cup applesauce instead of butter, and a few tablespoons of maple syrup instead of the honey. It turned out amazing! Used 2 silicone muffin pans sprayed with oil (got 17 muffins total) and they didn’t stick at all. Next time I think I’ll use only applesauce and reduce the maple syrup even further. Thank you for this recipe!
I did a little less honey and added some maple syrup
Added a ripe banana and also about 1/4 c of Apple sauce. Still cooked using same temps/times
So moist and delish!
love your recipe simple to follow. first time bake and its a hit. my family loves it. its light and moist fells healthy.
Delicious muffins. Thanks for so many great tips. They turned out moist and fluffy and tall and if so good. Thank you for such a great recipe.
Good recipe! I made a few alterations: doubled the amount of vanilla and cinnamon and added zest of one lemon. Used whole wheat flour, frozen blueberries, and 1/4 cup brown sugar and 1/4 cup honey. Also used a giant muffin tin – might have taken an extra 2 minutes to bake. Came out light, fluffy and moist. Definitely needed the additional vanilla, cinnamon and lemon to make them flavorful. Sending them off with the cowboys to a cattle branding tomorrow, I know they will enjoy!
At the time of writing I have 2 batches in the oven. This was the first muffin I ever made and I have made in oven 15 times with all kinds of modification – strawberries, chocolate chips and of course blueberries (still everyone’s favourite)
I have used white sugar, brown sugar and it turns out perfect all the time. When I wanted to try the Banana muffin I immediately found a another Sally’s recipe which as expected was just perfect. Thanks Sally I now make Muffin’s during my lunch time!
This sounds delicious! I’m going go bd making them tomorrow. Quick question: If using buttermilk would I need to adjust the ratio of baking powder & baking soda or leave as is? Thanks so much!
I used fine oats (because I hadn’t read your tips) and ended up with wonderfully light, fluffy muffins, so was very happy with my little mistake. I also didn’t bother with any topping and they were perfect without. Delicious and good to know that these muffins are reasonably healthy. I’m thinking I might add some shredded coconut next time.
Loved theses muffins, they were a hit with my husband. Thanks for the recipe.
Probably my favorite muffin recipe I’ve made in a while!! Perfectly sweet. The soaked oats make such a difference! They’re tender and filling, but not too hardy like my other oat-muffins have been in the past. The flavor is delicious. Thank you Sally!
My husband and I both love these muffins. The only change I made is a used carb quick flour since we are both on a low-carb diet and substituted brown sugar for honey as you had suggested. They are delicious and I will make them again!
Super easy recipe. So delicious and not too sweet!
Fantastic! I used maple syrup instead of honey, used 1/2 cup oat flour + 3/4 whole purpose to make it a little more oatey, which turned out great! I need to make a double batch next time. They’re almost gone already…
Mine are a disaster! I’m so disappointed. 🙁 Cooked on the outside but a sodden mess in the middle. Had to put them back in to cook again upside down but even then the mix has not set. All quantities correct, I’m in the UK and used plain flour and semi-skimmed (dairy) milk. Where oh where did I go so wrong?
I’m in the UK also – I always use full fat milk in mine and they are (usually) fantastic – may be try that – and make sure to leave oats for the full 20 minutes.
I love this recipe! An absolute hit. I tried adding some chopped dates, almonds and walnuts additionally to the blueberries and it turns out delicious.
Easy and excellent recipe . Tried them a week ago I’m doing it again today
Ty Sally
Love this recipe! I used frozen mixed berries and subbed granulated monkfruit sweetener for the honey and these were absolutely delicious! I accidentally only used 1/4 cup of butter and they still worked, I just got 11 instead of 12, but I’m sure they’d be even better with the right amount 🙂 Thanks for another great recipe!
Thank you Sally. I absolutely love this recipe. I made these blueberry muffins twice and each time they were a big hit. Going forward, this is going to be my base recipe for all other muffins. I substituted half of the flour with almond flour, soaked the oats in almond milk, and used maple syrup for sweetening .
I just made these today, and we’re using Everyday 365 Quick Oats. I added the oats to milk right before mixing all wet and dry ingredients together, and the batter went straight into the oven.They rose fantastically, and will update on texture. Thanks for a great recipe!!
I used whole wheat flour and quick oats (only one I had) with almond milk. Everything else the same and they were so fluffy and light. I added a bit of vegan chocolate chips as well and my bf loved it!! Thanks for the recipe 🙂
I made these today, I didn’t have honey or golden syrup so I used caster sugrr instead, I also added chocolate chips, they were so yummy, thanks for the recipe
Made these today. Halved the recipe, used mixed berries (and honestly probably about a cup of them), used almond milk, and replaced honey with a slightly smaller amt of maple syrup. Delicious!
Thank you for the recipe! I accidentally soaked my extra thick rolled oats for 45 minutes but the muffins turned out perfectly, rising to a perfect rounded and high top. I liked how they were lightly buttery and only slightly sweet—sort of like a morning bowl of oatmeal with fruit.
Thank you Sally. I made these using wholemeal flour and I used golden syrup as I didn’t have honey. I made no other changes and they are fantastic! Light and delicious.
Very moist, very flavorful, very delicious! Only had quick oats but they still turned out great.
All I can say is Super Great Fabulous Muffins!!
These muffins were very delicious, light and fluffy! I only had a quarter cup of cherries (no blueberries) and so I substituted them for pecans, which gave an extra crunch to the muffins. I was a little worried that all that honey would make it too sweet but it was perfect. 10/10 would bake again.
So excited to make these muffins! I only have salted butter — figuring it’s okay to use if I omit the salt in the recipe. Thoughts? Thank you and stay safe.
Hi Abby, You can use salted butter and then just cut the added salt in half (so just use 1/4 of a tsp instead of 1/2 tsp). Enjoy!
Thank you! This is a recipe I’m using for our daughter’s Home and Career class.
I love this recipe for my husband, I change up what fruit I use every week and sometimes I add cocoa powder or coconut as well. Such a great foundation recipe.
Thanks