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 was sceptical these would turn out based on the batter…but I’m glad I took the leap of faith! My son cannot get enough of them and I am okay with it. I will be using this as my muffin base here on out.
I just discovered your web site, as I was looking for an oatmeal blueberry muffin recipe. I made these today, and this recipe is a keeper! The muffins came out tender and tasty. I will be returning to your web site to try scones next. I love your clear explanations and tips. Thank you!
Delicious! I have made these at least 3-4 times so far, it is my go-to blueberry muffin recipe!
These were amazing. They were delicious, not too sweet, and stayed moist for a week. I made them with frozen wild blueberries. It’s the first recipe I’ve made from your site – I plan to find and make more!
I’ve made these as written several times, always delicious!
I made a batch today subbing maple syrup for the honey and chopped strawberries for the blueberries. Absolutely amazing! I think these would be great with any berry.
Hi Sally, thanks for your yummy recipe! The muffins turned out great. I used coconut sugar instead of honey and substituted half of the butter for coconut oil to see how the texture would turn out – as per usual with your recipes, they were light and moist. Keen to have a play around with these and try a maple and pecan flavour. Thanks!
I made these yesterday and they are delicious! I like that the heartiness and texture of the oats. I think next time I’ll play around with reducing the butter to make them a tad more healthy. But with the butter, there’s no need to use any additional when eating.
Beautiful! I followed the recipe exactly, using the 1/2 cup of brown sugar instead of honey. They were SO VERY GOOD! Took them for a continental breakfast on a hot springs road trip, and what a big hit!
Wonderful muffins! Just the right amount of sweetness and chew. I made one batch following the recipe exactly, and then made a batch using buttermilk. We preferred the crumb and browning of the buttermilk ones hands down. I used Bob’s extra thick rolled oats, which were great in this. Yum!
Made these muffins last night almost exactly as written. I did not have the oats that were suggested just quick cooking so I used those. I did not mind how they blended in personally but didn’t have the bite and chew that larger thicker flakes would have for sure. I used frozen blueberries right from the freezer and even doing that my batter turned wildly purple! After baking they had a not quite appealing blue color. I did add frozen peaches to half the batter along with the blueberries. Those I liked better! Next time I will try the proper oats and fresh blueberries with frozen peaches and see how they come out. Or apples. Soft and fluffy muffins regardless of my funny colors! Thanks!
First time I made these was to the recipe, but this time I wanted to make an everyday snack for work. I modified them with wholewheat flour (the normal brown type, because I like the taste), applesauce instead of butter (going for no/low-fat) and stevia instead of honey. I understand non-sweet muffins aren’t everyone’s idea of a good time, but they were perfect for me and turned out just fine with the substitutions.
Can I use this recipe for baking a cake? like an 8-inch? it just sounds so delicious in terms of cupcakes!
Hi Venice! I haven’t tried it, so I’m unsure. I fear an 8-inch pan would be too small. A 9×5 inch loaf pan or 9-inch square pan should work nicely though.
Sally, I haven’t tried these yet. I have a serious allergy to honey and in previous recipes I’ve substituted maple syrup. Will that work here, too?
Thanks a million. I love using oatmeal in cookies and muffins.
Hi Judy! You can replace the honey with maple syrup. Same amount. Thanks for asking!
Excellent! I made these with my favorite gluten free flour and oats! Only thing I did differently was a little more cinnamon! Perfect texture, not too heavy or sweet.
I made these with wholemeal self raising flour (as that’s the only kind I had) and they were absolutely delicious and still light & fluffy. Sent this recipe to all my girlfriends with kids to make during the mid-term holidays.
Fabulous recipe, very moist and flavorful. I followed the instructions to the T, with one exception. I added pecans. I plan to make these again Saturday mornings thank you for sharing.
These were so good! We used cashew milk and coconut oil due to dairy restrictions and they turned out great!
Just made these for Sunday morning breakfast and omg are they delicious! I used maple syrup instead of honey but otherwise followed the recipe and they came out perfect. I thought I would have enough left for lunches this week but hubby literally gobbled up 4 in 5 mins. Guess I’m making another batch tonight
I just made these with and for my kids for preschool and school lunches. Fabulous recipe, thank you!
Hi Sally! I came across these when I was looking for a healthier alternative to your blueberry muffin cookies (which are amazing!). Can you clarify the baking instructions for mini muffins? Do you still bake at 425 first for 5 minutes? That’s how I’m reading it but just want to make sure. Thanks!
Hi Jeannie! Actually, for mini muffins, bake at 350F the whole time. 🙂
I made these yesterday for grab & go breakfasts. Just ate one. They’re good. Sweet but not so much that you feel like you’re starting your day off on the wrong foot. I followed the recipe as written; however, I used one-minute oats vs the old fashioned because that’s what I had on hand. Worked fine but rolled might provide a better chew. I did cut the baking time short as my muffins got brown pretty quickly. It probably depends on how fast your oven goes from 425 to 350. Anyway, nice muffins. Thanks for the recipe.
I made these today using half the butter, and replaced it with 1/2 cup applesauce. Used 1/2 whole wheat flour and added an extra egg white. They were delicious! Added a strusel topping.
Love these! I really like that they aren’t too sweet so I can eat them without feeling gross or having a sugar crash later on. I made two separate batches: one with all purpose flour and one with whole wheat flour. I actually prefer the whole wheat flour and will make it that way in the future. Thanks for the awesome recipe!
I made the blueberry muffins and they turned out perfect! So I had a few apples on the counter that were getting soft so I tried apple cinnamon muffins and added a scoop of protein powder. They were fantastic! Thanks for the awesome recipe 🙂
Sally, thank you!! I made a batch of these and my husband and I absolutely love them!! Hands down our favorite muffins ever.
Question: I’d love to try a pumpkin nut variation of these, but wasn’t quite sure how to go about doing it. Would I sub nuts for the blueberries, pumpkin for the butter, and then add some pumpkin pie spice? I’m just worried 1/2 cup pumpkin puree wouldn’t be enough for that yummy pumpkin flavor.
Hey Caitlin! I’m so happy you enjoy these blueberry oatmeal muffins! Thank you so much for taking the time to share. 🙂 I haven’t tried a pumpkin version, but I would recommend keeping at least half of the butter, leave out the egg, then add 1/2 cup pumpkin. Use nuts instead of blueberries. I think 1/2 cup of pumpkin is a great place to start.
Thank you so much, Sally! I’m hoping to give this a try within the next couple weeks and will report back. 🙂
I just gave those modifications a try for some pumpkin walnut oatmeal muffins and they’re delicious!!! Thank you so much, Sally!
I just made them for the first time and they just came out of the oven! They smell delicious. I used canola oil instead of butter and brown sugar for the honey. I also added lemon peel for extra zing. Can you use applesauce to replace some of the fat content? We can’t wait to try them. Thanks for the recipe.
Hi Dianne! I need to add a little lemon next time I try them. Great idea. You can definitely sub some applesauce in for the butter/oil. The texture will change a little with the substitution.
I finally had a chance to bake these muffins this morning, and they are delicious! I used maple syrup and added a few blueberries to the tops of each muffin before sprinkling with oats and coarse sugar. Perfect comfort food for a rainy morning!
Yes, absolutely!! 1 cup total add-ins is the best amount.