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
The first recipe which yields success in my muffin experiments. All my friends were impressed by how flavory and fluffy they are.
This recipe turned out well for me! I loved the texture of the muffins – so moist and bouncy! Will be making them again for sure!
One of my go to and favorite breakfast! I actually bake as a cake instead of muffins. Thanks for this delicious recipe!
Hi Sally , absolutely love your recipes. They are so easy to follow and they results are always as promised.
Can this recipe be easily doubled or tripled?
Thank you
Hi Bonnie, thank you so much for making our recipes! For best results, we recommend making separate batches instead of multiplying the recipe.
I just made the double recipe of these 2 days ago because I always shared my baking goods with my 2 sisters. They turned out so delicious! This recipe is definitely a keeper. Sally is an amazing baker!
Can you make this recipe without baking soda?
Hi Larisa, we recommend sticking with the written recipe for best results.
Can I top these with some crumble mix?
Definitely!
I finally baked these today and for some reason when you open them up there’s just blueberry goo and they’re not like a muffin at all! Do you know if this can be fixed with more time in the oven?
Hi Kayley, if they’re raw in the middle, baking for longer next time will definitely help! Bake until until a toothpick inserted in the center comes out clean.
Hello! Why do my muffins taste dry? 🙁 I followed the directions to a T and properly measure out each ingredient. I don’t over mix and I bake actually bake at 15 minutes! I tested two recipes – if I bake at 14 it is a little soft but at 16 minutes it’s over baked. Any suggestions please? 🙁
Hello! It sounds like the second batch may have been over baked. Sometimes when ovens continue running, they get hotter. This is why we always recommend using an in-oven thermometer so you know the exact temperature your oven is inside. Thank you for giving these a try!
Love these muffins. Thank you for the recipe. I make them all the time, and eat them everyday. So healthy and delicious.
I love this recipe. I have used fresh blueberries as well as fresh raspberries. Both were awesome. I use 3/4 cup whole wheat flour and 1/2 cup all purpose flour.
I have also started using the 5 minutes at 425° then dropping to the baking temp for the rest of the time (you talked about it in your blog) for all of my muffins and sweet bread that I make. It gives the most beautiful crown
LOVE these muffins! I make them with 3/4 cup rye flour and 1/2 cup all purpose flour and they are amazing!!
I absolutely love this recipe, !
Tasty muffins with a perfect texture.
I swapped the Blueberries for Raspberries and the vanilla extract for almond. They were very tasty, and kept me full until lunch each morning !
This recipe was really good! I put a streusel on top and it completely made the muffins!! These were so delicious and I just want to eat more
Streusel
2 tbsp oats
2 tbsp flour
1 tbsp maple syrup
1 tbsp olive oil
Love your recipe! When I made this recipe I used fat free milk. I used sugar free honey because I’m diabetic. Oh I added walnuts. I mix a little bit of flour into my blueberry so they would not sink to the bottom. Delicious!
Just made these for my pregnant daughter in law and I added 1 tsp chia seed, orange zest and a handful of dried cranberries. I also put turbinado sugar on top for a little crunch. They are amazing!
Love this recipe. The first time I made it, I used this exact recipe. Muffins were addictive. This time, I altered the recipe to remove the honey and place it with unsweetened apple sauce, and replaced the flour with wheat flour, I also made a batch with chocolate chips instead of blueberries (made a blueberry batch as well). They turned out good….a bit bland but good. I did that due to dietary changes. I think it’s the honey that makes them delicious. I don’t recommend changing our the honey for something else if you’re wanting great taste.
Oops.
I didn’t completely read the last step and ended up baking for the whole 25 minutes on 425.
Tops are obviously a little crunchy and bitter, but the muffins as a whole are actually still quite tasty! The rest of the muffin is cooked perfectly. May just spread a little jam over the crispy tops for my picky kids.
Saving this recipe and making again!!
What would you use for an egg substitute for this recipe?
Hi Vanessa, We have not tested this with an egg substitute so we are unsure of the results. If you try anything, let us know!
Those muffins are delicious. I used frozen blueberries and maple syrup instead of honey. I will be making them again. Thank you for the recipe.
These turned out AMAZING!! I was worried because I only had quick oats. I followed the tip and deceased the amount of milk because I used frozen blueberries and decided to only soak the oats for about 10 mins in fear that they might dissolve. My muffins always drop and are so flat, these are PERFECT they rose up and stayed up and they taste amazing!!! Best of all my toddler and baby approved! Now to not eat them all at once! Will definitely be making these again and will be trying with the recommended oats can’t imagine them being any better!
Can I add chocolate chip for blueberries? Thank you
Hi Tahmina, Yes, absolutely!
I’ve made these blueberry muffins. So delicious I thought I’d try apple. They turned out great even though I forgot to add the butter!!!!!!
Subbed maple syrup for honey just bc it’s easier to pour, and did mini muffins bc that’s what I had. My kids are crying for more! Spot on directions and substitutions, will absolutely be making more of these! Thanks so much!
Absolutely delicious and they worked so well.
However, all my blueberries sunk to the bottom. Why do you think this happened and how do I stop it next time.
Thank you!
Hi Ellie, Any change you were using frozen berries? They are often heavier. If using frozen see the recipe note.
Try shaking the blueberries in a little flour before adding to the batter.
I loved these! I used half AP flour and half whole wheat flour. Plus I used half brown sugar and half honey. I sprinkled some sugar/cinnamon and slivered almonds on top prior to baking. I kept the butter. I will definitely be making these again!
Can I use olive oil?
Hi Tikisha, the same amount of olive oil will work in place of the butter. The flavor of the muffins will change, of course.
Can’t stop making these for breakfast to stay full til afternoon! Wonderful with maple syrup and a dash of nutmeg. Thank you Sally
these muffins turned out beautifully.
I used King Arthur Special Patent Flour and 1/2 cup each of frozen rhubarb & raspberries ….. DELISH♥️!!
These are a hit with my spouse. I used organic white whole wheat flour and it worked very well. Don’t forget to put on your glasses or you may find you have used coriander rather than cinnamon, as I did the first time. Both versions were lovely.
These came out great. I substituted about 1/4 cup flour with whole wheat flour. And I sprinkled them with cinnamon sugar. A very light muffin. Thank you.
Whole wheat all purpose flour works! I also replaced the butter with apple sauce. Making this recipe for a second time with a double the ingredients! Really needed this!
Hi there. Love your recipe, thank you. I made the muffins with Gluten-free flour and every went well for the most part, I did however notice that mine are quite a bit darker than the picture. Can they be cooked at a lower temperature?
Thank you
Can I use buttermilk instead of regular milk
Hi Gypsy, yes, you can!
I made 2 versions of this recipe this morning–Blueberry and Chocolate Chip. They are both delicious, and my family loved them. Thank you for the great recipe and the easy to follow directions. Every time I bake something that you created it always turns out great!!