Blueberry Oatmeal Muffins

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.

Blueberry muffins

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite 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. 🙂

Blueberry oatmeal muffins

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. Today we’re making OATMEAL muffins.

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!

Flat muffins

How to Make Oatmeal Muffins

There are only 2 main steps before baking the muffins.

  1. 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.
  2. 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!

Oats and blueberries for muffins

Blueberry muffin batter

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.

Blueberry muffins

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

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Blueberry muffins

Blueberry Oatmeal Muffins

  • Author: Sally
  • 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 (80g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Instructions

  1. 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.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. 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.
  4. 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.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  5. Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  6. Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  7. 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.
  8. 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.
  9. 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.

Blueberry oatmeal muffins

649 Comments

  1. I followed the recipe and the results were amazing. My first attempt and it was great. Will definitely repeat this yummy muffin.

  2. Hi, I have tons of quick cooking oat I need to use. Will it work in this recipe? Thank you

  3. These are delicious, thank you so much! Made them this past Sunday with my 7 year-old daughter. Next time I will try using apple sauce instead of butter. Thanks again for this! YUM!

  4. The best thing on earth!

  5. Thank you so much for this recipe it’s a big hit with the teen boys and the big kid (adult) boy. This one is hot on the request list very easy to make and soo yummy!!!

  6. Another excellent recipe, Sally! I used a blend of AP flour and spelt flour, and palm sugar. I added a teaspoon or so of chia seeds to the oats and milk mixture. I like that the muffins are not super sweet. This will be our go to recipe for blueberry muffins. Thanks you!

  7. If I substitute all purpose flour with whole wheat flour , do i keep the amount same

  8. Karen E Schwagly says:

    I loved the flavor, but they came out a bit soggy. Do you think that this is because I used silicon muffin tins?

  9. These are so delicious! Made them exactly as written in silicone muffin liners and they came out perfectly. I plan to make them again, as this batch is already going quickly!

    1. I’m thrilled that you enjoyed them so much!

  10. I made these as the recipe says for my family and made another batch at the same time that was GF vegan for me (allergies!) and they both turned out great! Just thought I’d share if anyone needed gf vegan. I replaced the milk with coconut milk, the egg with 1/4 cup Aquafaba (chickpea brine) and gf flour instead of regular flour. For both I just used 1/2 cup canola oil instead of butter and I did do 1/2 cup brown sugar instead of the honey. The gf vegan didn’t rise as much as the regular ones but still were fluffy and great texture. I will be making them again!

  11. This recipe worked like a charm. Love it!

  12. I use whole wheat Jovial flour and coconut oil instead of butter. Very yummy

    1. I’m glad you were able to make them work for you and enjoyed them, Judy!

  13. Delicious !! Nothing else to say I followed the recipe exactly and the muffins were perfect.

    1. I’m thrilled you enjoyed them, Elaine!

    2. Hi Sally!
      I’m needing to make mini muffins and thought your blueberry oatmeal would be perfect. Would this recipe work and if so how long to bake?

      1. For mini muffins, bake for 11-13 minutes at 350°F, no need to start them at the higher temperature since they are so small!

  14. Hi, if I were to make these in a slice tray as one cake to then cut up and freeze for school lunches, how long would I need to bake it for?
    Thankyou in advance

    1. Hi Kristy, You can use this recipe in a loaf pan and follow the baking instructions for my Blueberry Muffin Bread. Enjoy!

    2. Christine K says:

      Baking my 4th batch in two weeks! They are a scream! All my friends and family love them! Thank you

  15. Thankyou so much Sally, I don’t know why I didn’t think of putting the mix in a loaf tin!!
    I made these last night and I have to say they’re definitely the best recipe ever!! My kids love them too, so Thankyou !!!

  16. Once again Sally, you have given your readers an excellent recipe with amazing instructions. I am a better baker because of you! These muffins are rich and delicious. They satisfy the craving for a baked good but are relatively healthy. We usually eat these for breakfast. I have made them several times. I have used either almond milk or cows milk and honey or maple syrup. We have discovered we like them all ways but especially with 1/2 honey, 1/2 maple syrup and almond milk. That combo was our favorite. I am going to try subbing half whole wheat white flour for half the all purpose flour. And this recipe doubles easily and the muffins freeze and thaw well. So yummy!

  17. Thank you for this recipe! It’s nice to have a no white sugar muffin recipe that’s incredible.

  18. Wow! I made these following the recipe to a T, and these muffins are so good!!

  19. These are amazing! I had to use 1/2 cup of almond flour because I didn’t have enough all-purpose flour, and they still tasted great! Will definitely make again!

    1. I’m so glad you made them work for you and that you enjoyed them so much, Stephanie!

      1. I loved them so much I made another batch this morning! Thanks for the recipe, Sally!

  20. These were great! I loved the fact that there is no refined sugar in the recipe and the texture was great. Thank you for sharing!

    1. Thrilled you enjoyed these muffins!

  21. I have never posted on a blog before even tho I use them for receipt research with some frequency. I’ve come to trust the recipes on this site and this was no exception. These muffins are great. Today is my husbands birthday and he wanted “healthy blueberry muffins” for breakfast. I’ve tried other recipes before with mixed results. These were outstanding. He really enjoyed them…he ate three right out of the oven! I did take some liberties with the recipe…I used buttermilk ( when doesn’t that make baked goods better?) and I used 1/2 c whole wheat flour and 3/4 c unbleached all purpose flour. Thanks Sally for another winner!

  22. I made them gluten-free with Bobs Red Mill 1-1 and they were still delicious! The mini-muffin I test tasted got a WOW! with each bite!

  23. This has become a ‘go to’ recipe – since finding it I have baked muffins every weekend! When I’ve wanted to bake savoury – I’ve taken the basic recipe (without the cinnamon) and added cheese, onion and italian herbs. Going to try the wholewheat version next (Double chocolate banana – can’t wait!)

    1. Jane How much cheese, onion, and herbs did you use? That sounds so delicious and I’m a “follow the recipe baker” so I can’t begin to guess amounts. Thank you!

  24. I’ve never been disappointed by your recipes, and these were no exception! Truly easy to make, and delicious

  25. When making these as mini muffins, do you still bake for 5 minutes at the high temperature then decrease to 350 for 11-13 minutes, or do you only bake at 350 for 11-13 minutes, skipping the initial 5 minutes at higher temp? Thanks!

    1. Skip the initial high oven temperature– doesn’t really work for super small muffins. 🙂

  26. Loved these. Grocery didn’t have fresh blueberries, so I used chopped strawberries. Delicious!

  27. These are so yum! I hardly ever leave feedback but I had to with this recipe because people need to be baking these. Used wholemeal flour which worked a treat

  28. These are the best muffins I’ve made to date for my toddler and I that is without added white sugar (I haven’t had any luck getting him to eat others and he’s been requesting these ever since I made them!) I substituted the all purpose flour for white whole wheat flour but otherwise, followed recipe as is. Delicious!

  29. These muffins are so good! (So good, that this is my first ever recipe review.) I’ve done so many different muffin recipes and these are by far our family favorite, especially for the kids.
    I make a few slight modifications, only for our dietary/taste preferences.
    I do half quick oats and half porridge oats. The quick oats dissolve a bit and makes the texture a little less hearty, for the kids. I use sprouted spelt flower and add lemon zest for that nice lemony kick. I also toss the berries in the dry ingredients, helps them bleed less. It’s the only recipe saved on my “Favorites Bar”, not just relegated to my hard to find recipe folder. I’m sure we will be making these for years to come.
    Also, make them in a “USA PAN”, if you haven’t used them before, they are amazing. No need for liners and the muffins just pop out with no sticking! www.usapan.com

  30. Normally when I bake Sally’s recipes I don’t change a thing but my husband doesn’t like blueberries and I really wanted to make these.

    I used cranberries that I rehydrates in some hot water and then lightly coated in flour.

    Perfect recipe. Perfect instructions. Perfect muffins!

    Bobs Red Mill Oats is what I use and wouldn’t use anything different.

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