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
Followed the recipe exactly. Muffins didn’t rise and fell apart. Never had this problem with a muffin recipe.
We love this recipe! Thank you so much! Also we use whole wheat flour instead of white flour. In doing so we reduce the whole wheat flour to 3/4 cup plus 3 tablespoons. My 12 year old daughter was the first to discover this recipe and try it out!
Can I replace the honey with 1/2 cup of erithrytol?
Hi Alex! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I’ve made this recipe a number of times exactly as printed – turns out great every time and I end up eating my way through these muffins pretty quickly, they are that good! I appreciate all the notes, particularly re: frozen blueberries.
I do have a question. I am trying to add more protein to my diet and I was wondering if I could add whey protein powder? If I did this, would I need to reduce the flour?
Thank you for a fantastic recipe!
Hi Angela, We are glad you enjoy these muffins! We have not tested this recipe with protein powder so we are unsure of the results. Let us know if you try anything!
Very easy to make. They aren’t very sweet though. I might add a little sprinkle of sugar over the top or add maybe a tablespoon of sugar to the batter. I also added some walnuts, lemon juice, and a little extra cinnamon. Over all, delicious muffins. Thank you for a delicious recipe Sally! I really like your recipes!
Yum! These are my go-to breakfast muffins! Is there a way to make this a loaf vs. muffins so I can toast in the AM? Thx!
Hi Meghan! We haven’t tested this exact recipe in a loaf pan so we’re unsure of the bake time. You can use this 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 changed up the recipe so that we could have apple-cinnamon oatmeal muffins, and they were great! Replaced half of the butter with applesauce, and half of honey with maple syrup. The oatmeal-milk combination was the real trick. Thanks!
I loved these! I made them vegan by substituting a chia egg for the real egg, using almond milk and using vegan butter. The vegan butter had salt, so I just omitted the salt, and I did use honey as we are ok with honey. I also used whole wheat pastry flour. Sooooo good!!!
Finally! A muffin recipe that is moist – not dry, not too sweet or too bland, has a nice dome top instead of flat. Easy and perfect. Thank you!
(Made as directed, except used equal amount brown sugar instead of honey -personal choice)
Excellent. Very easy and healthy. Not loaded with sugar.
Love this recipe
Excellent recipe
Short life span though… so far these muffins don’t last >48 hours in our home
Could I substitute chocolate chips instead of blueberries? Been looking for a chocolate chip oatmeal recipe and this seems perfect!
Yes, absolutely!
Would it be possible to add 2 T of chia seeds? Would I need to change anything else
Hi Laurie! We haven’t tested adding chia seeds, but many bakers have reported success doing so. Let us know if you give it a try!
These are the most forgiving, no fuss muffins ever. They are ALWAYS terrific. I believe the soaked oats are the secret and they are a hit every time I serve them, using the ‘proper recipe’ or with whatever adjustments I need to make.
I’ve made them with all purpose and self raising flour, many kinds of frozen berry, I’ve added ginger, walnut and overripe bananas. Once I had no flour so I used a packet cake mix and omitted the honey. Delicious every time!
To add to my previous review, I had on hand only quick oats on hand so that is what I used and I didn’t cut down on milk, however added about 1/4 cup more oats and the texture was wonderful!
I have made these twice now, I love them. I really love how you can’t really taste the oats but they give such a boost to the nutrition in the muffins. I used half honey and half brown sugar both times I made the recipe and they turned out great!
These muffins were absolutely delicious! I used about one and a half cups of fresh blueberries because that’s what I had on hand. Other than that followed the recipe exactly and was thrilled with the result!
These muffins were so delicious! A new favorite recipe in our household.
These were great! Really soft muffins. I only had instant oats and frozen blueberries so I took the tip to reduce the milk. Since the instant oats didn’t need to soak for twenty minutes I only put them in the milk for the time it took me to mix up my ingredients. I reduced the milk to half a cup and used coconut milk and they turned out great!
I have made these in the past and modified for a GF all purpose, soy milk, coconut oil, and maple syrup. It worked well.
Today, I made these again but modified it even more and they still turned out great, a very versatile recipe for those who like to sub out ingredients. I used a blend of oat/almond/coconut flours (a 2/1/1 ratio) in place of the all purpose flour. Soy milk for milk. An erythritol blend instead of honey. And pumpkin puree in place of butter. Same measurements though! Cooked for an extra 5 mins, probably from the moisture in the flours and puree. Family fav for a healthy muffin
Did you change the temperature or the cooking time to accommodate the change to GF flour?
Thank you
I just made these and they turned out great! Only changes I made were to add half a cup of chopped pecans for texture and I zested a lemon into the batter.
I followed the recipe, but I did too with brown sugar and walnuts!! Very delicious! Can’t wait to try with other fruits! Thanks for sharing your recipes 🙂
Struggling with teens and breakfast, so am going to try these (and others)! Just out of interest; do they freeze?! Would be amazing to whisk ‘breakfast’ outta the freezer the eve before!
yes they Freeze: 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.
This is one of my favorite recipes on the blog! I make a double batch once a month. I use melted coconut oil and its my favorite! We play around with different fruit that we have on hand or in season.
Great recipe for healthier muffins. I used a blend of whole wheat and all-purpose flour (about 60-40) and brown sugar instead of honey. They are hearty and tasty and not very sweet. If you’re looking for a sweeter muffin, I’d add more sugar or use another recipe.
I never post comments on recipes but I just had to for this one…absolute perfection. I was looking for a blueberry muffin recipe that wasn’t sickeningly sweet or bland. These muffins are just sweet enough, have lots of flavour from the butter and oats and I just love the concept of adding “oatmeal” instead of raw oats to the batter. It really makes it such a moist, delicious blueberry muffin. Thank you for all your amazing recipes Sally – you’re my go to for baking.
Made them this morning. They were excellent! Fluffy, moist, perfect amount of sweet. I used maple syrup because it was what I had. I will be making this recipe regularly. I look forward to trying it with other fruits.
My family LOVES this recipe! I substitute whole wheat flour, and it’s pretty tasty! For a fall/winter vibe I use fresh cranberries, an apple, and some chopped pecans. YUM! I keep coming back to make more.
That sounds wonderful combining cranberries, apple and pecans! I can’t wait to try them!
I made these with organic amber agave instead of honey and they came out equally as good as when I use honey came out perfect
These are simply amazing! I’ve made these multiple times and my SIL will absolutely keep all for herself if she has the chance! I’ve made batches with blueberries, strawberries and with banana and all were scrumptious! Making with cranberries tonight for a holiday treat. Highly recommend!
Edit to most recent post….I did not alter the amount of oats. I altered the flour . For the double batch I used 1 3/4 cup flor and 3/4 cup ground flax meal. Sorry for the confusion.
Great tip. The children I keep like them this way. Thanks for sharing!
Hi Connie- how long did you bake your jumbo muffins for? Did you keep the 5 min at 425 the same or did you bake them at a higher temp for longer before turning down the heat? Thanks for your notes! 🙂
I love these muffins. On my third batch I chose to add ground flax, brown sugar and canola oil. Doubled the recipe to make 12 jumbo muffins. Decreased oats by one cup and added 1 cup ground flax meal. Eliminated the butter and used canola oil. (tried applesauce in lieu of oil in second batch and they stuck real bad to the paper liners). I also substituted brown sugar for honey but only used half (1/2 cup total in my doubled recipe). Third time is the charm for me. Love them. Thank you Sally for your recipe. Hope you don’t mind me tweaking it a bit.
I make these all the time. Such a great recipe.
You’re my favorite online baking site