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
This is the best! Husband asked me to put it into my rotation. He’s a door dasher & always looking to eat something good on the run.
I loved this recipe and so did my toddler! Do you have a recommendation for how to add bananas into the mix? I’m worried that if I just add them in, the batter will be too wet. Thank you!
Hi Cynthia, We haven’t tried it but feel free to test the recipe out with mashed banana. You may need to tinker with the other wet/milk ingredients. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. (You can leave out the nuts and add some blueberries.) So glad you enjoyed these ones!
Recipe turned out perfect. I followed to the T.
Hi Sally!
May I use applesauce instead of butter? thank you!
Hi Katie, You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. We strongly recommend melted butter.
best healthy blueberry muffins! must add coconut sugar on top /!
A fabulous recipe. I made it with 1 cup spelt flour and 1/4 cup AP flour. Changed the butter to canola oil, the honey to 1/3 cup monkfruit and 1/2 unsweetened applesauce. Totally enjoyed the outcome.
I am a terrible baker but I just made these and they are PERFECT. Not too sweet, perfectly moist and absolutely delicious. Thank you!!!
Love this recipe! Quick and easy prep. My all time go to muffin recipe. Can be replaced with any flavors of your choice and still comes out perfect! Our fav besides blueberries is cranberry choc chip. My kids love it 😀
I would like to sub peeled diced apple probably 1 lg or same amt as bluberries, Plus 3/4 C soaked in hot waterd and drained raisens. What other changes might be needed ?
Hi GMJ, you can use the same amount of chopped apples instead of blueberries. If using raisins too, we recommend removing some of the apples to keep the total amount of add ins to about a cup.
It tasted great. I love how it was good without processed sugar. But did something wrong. Even after adding extra milk, they came out very thick. Any suggestions?
Hi Daphne, did you make any substitutions to any of the ingredients? And did you measure your dry ingredients by weight, or with cups?
The best muffins I have ever made and not to mention.. ever had! Amazing
Great recipe. Ivadded a bit of coconut to the. oatmeal and ( yup!) peanut butter chips in with thee blueberries. dusted the tops with streusel topping. aMMaZzzzing!
Make this all the time so tasty and healthy
I made these this morning and they were wonderful. I have used several of your recipes and have loved them all.
Great muffin! I warmed milk before adding oats. I made by weight and it seemed too wet so I added a little instant oatmeal to firm it up. I hold back a little milk from oats next time. Until I see texture. I can see endless variations.
I followed this recipe to a T but the muffins were not as sweet as I would’ve liked (maybe they were not intended to be sweet) and were actually a tad salty. I’m not sure what went wrong. I used iodized salt and Kirkland Raw Unfiltered Honey (I don’t know if that made the difference). Otherwise, the consistency and everything was good. They were certainly not inedible but just not as good as I’d hoped – not blaming the recipe BTW, it was probably something I did!
Any tips for baking these muffins in a 24 count mini muffin pan?
Hi Laurie, See step 4: For mini muffins, bake 11-13 minutes at 350°F (177°C). Enjoy!
I love this recipe and have been making for a while. Recently I substituted chopped up pitted frozen cherries for the blueberries and almond extract for vanilla extract. Kept everything the same and they were delicious.
My muffins did not rise and were very oily. I followed the directions and used weights rather than volume where provided. Perhaps the butter is too much?
Hi Lindsay, were your baking powder and baking soda fresh? We find they start to lose their potency after 3 months, even if not technically expired. We don’t recommend reducing the butter as you’ll lose quite a bit of flavor and some of the texture, too. Thanks so much for giving these a try!
such an amazing recipe!! i would’ve never thought of soaking my oats beforehand but it definitely makes a huge difference! i did 1/4 cup of brown sugar and 1/4 of honey and used frozen blueberries and completely forgot to use less milk as suggested in the notes so i was a bit worried but they still turned out wonderful 🙂 these will definitely be added to my weekly breakfast rotation x
These muffins were terrific and felt healthy. We used 1/ cup of dark brown sugar instead of honey. We also put a tiny bit of walnut/ brown sugar on top like your favorite blueberry recipe. I now want find a way to reduce the sugar inside a bit more while keeping that the caramelization and nuts on top. Thank you for incorporating the oatmeal. It allowed for 3 super foods: oats, blueberries and walnuts.
These are a staple in our house! I make them as a bread and have tried all sorts of variations- each time they turn out
I just made these muffins! They are light and wonderful! Love that they are not overly sweet! I will be making them again!
Always on the look-out for healthy breakfast fare for my grandsons. They love these muffins and request them every week. I add a little ground flax, chia seeds, and wheat germ for a nutritional boost. A winner!
Followed recipe to the letter, not sure why muffins were a bit mushy in the middle. Not sure why muffins are mushy. Followed recipe to the letter. Baked at both temps and toothpick came out clean.
These were absolutely delicious! I replaced the all purpose flour with whole wheat flour and the butter with avocado oil to make them a bit healthier and they came out perfect, thank you so much:)
I too add avocado oil. I also discovered cold-pressed flax oil, which I am starting to incorporate into breakfast goods.
I have one of these for breakfast every morning in a bowl with a cup of blueberries and strawberries. Great way to start my day!y
I have made this recipe today adding 2 eggs as they were not large. The result has been fantastic. Your explanations and tips are great an the video is the kind I like most: short and to the point. Thanks
I’ve made this recipe with different jams in the centre and also made the blueberry muffins. Fantastic and not too sweet!
Hi! Would love to try this fantastic looking recipe. Due to an egg allergy, what can I substitute the egg for?
Hi Joy, We have not tested these muffins with an egg substitute but let us know if you try anything.
Hi. I’ve used banana as a substitute for eggs in baking before. It obviously changed the flavor but banane and blueberry is a good combo.
I regularly use ¼ cup Greek yogurt instead of egg and it turns out great
HI Joy, I read a review of morning glory muffins online one time. That person subbed the eggs for 1/4 cup pumpkin puree for EACH egg they needed. That worked out well in Morning glory muffins. Not sure how it would go w/ blueberry. BUT it may go well with shredded if fine diced apple & sub a little of the honey for a little brown sugar….just guresding on that part. The rest of the pumpkin puree can be frozen till you need it. Post here again if that worked out.