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
Wow! Délicious!
Hi! How can I make a small batch of these? If I could get the exact measurements that would be helpful!
Hi Cam, these can be a bit tricky to halve with the egg, but it can be done. For ease, though, we recommend making a full batch and freezing the leftovers. See recipe notes for freezing details. Enjoy!
Excellent recipe! Looking forward to trying it with chocolate chips…
Hello I baked these muffins and the flavor is really good!
I’m a little concerned about the texture though, they were really chewy and didn’t rise that much. I followed the baking instructions exactly so I don’t know where I went wrong. I ended up leaving them in the turned off oven for another 15 minutes to see if they were a little less raw.
I must admit I accidentally let the oats soak for nearly 45 minutes before I baked the mixture. Maybe that affected the texture
The muffins turned out perfect! I followed every step, didn’t substitute any ingredients, and the time in the oven was the exact time needed. I used wild blueberries and the flavour was amazing. The muffins are perfectly soft and not too sweet. Such a great recipe that will be a favourite going forward!
I made this recipe with quick oats, oat milk and brown sugar with frozen blueberries, and it turned out great! Moist and tasty. I wonder if honey would actually be too sweet for this recipe.
These turned out marvelous. Moist and chewy and not too sweet. I will surely make these again.
Can these be made into jumbo muffins?
Hi Kylie, here is our jumbo blueberry muffins recipe; use the same baking time and temperatures for these in a jumbo muffin pan.
Such a great recipe! Muffins came out excellent! Perfect structure, texture and taste. Not too sweet, but just right. Delicious!
I just made a dozen (my second dozen this month) of your Blueberry Oatmeal Muffins. I am diabetic and I am modifying recipes to be more diabetic-friendly. In the muffins, in place of honey, I used Splenda Multi-Purpose Syrup. To further reduce sugar, I noticed in your recipe comments that you used almond milk. Is the almond milk that you used sweetened or unsweetened? There is much sugar in whole milk and gives the milk a sweeter taste. If I use unsweetened almond milk to further reduce the sugar content, I will add some granulated Splenda to mimic the taste of whole milk unless you tell me that unsweetened almond milk works in the recipe without extra sweetener. Thank you for any clarification.
Hi Randy, we use unsweetened almond milk, and no need to add more sugar when using it.
This was pretty easy, healthy and delicious! I’m not much of a baker, nor is my two year old, but they actually turned out pretty well! We substituted the honey for a 1/4 cup Greek yogurt and a small splash of maple syrup so my almost 7 month old could have some too!
Your blueberry oatmeal muffins sound delicious. How can I add lemon to the recipe?
Hi Kathy, add 2 teaspoons of lemon zest and remove 1 Tablespoon of milk and use lemon juice in its place. (Do not soak the oats in the lemon juice, just add to the recipe when you add the soaked oats.) Enjoy!
I wanted to ask,can you add lemon to this recipe?
You can add 2 teaspoons of lemon zest and remove 1 Tablespoon of milk and use lemon juice in its place. (Do not soak the oats in the lemon juice, just add to the recipe when you add the soaked oats.)
These were so good and didn’t even make it 24 hours before they were gone!
Great recipe! Easy to make, delicious and much healthier than traditional recipes without sacrificing flavour. I did use maple syrup instead of honey because I always have it around.
Love these! Can’t even tell that they are free of refined sugar or that they have oats. I will definitely be making these again.
I forgot to say that I also make them vegan by using a flax egg and vegan butter. Still delicious!
These were excellent. Easy to make and nice and moist. I find many muffins end up tough and over-mixed, this recipe was an exception. I added brown sugar to some oats for a crumble-style topping.
Has anyone tried chopped strawberries instead of blueberries? Grams preferred. Has anyone tried cooking the batter in an 8in springform cake tin (for easier storage).
Can you substitute the flour for gluten free flour? Or is there another way to make these gluten free? Thanks
Hi Ramona, we haven’t tested these muffins with gluten free flour, so we’re unsure of the results. You might enjoy these gluten free blueberry almond power muffins instead.
I used King Arthurs 1:1 GF flour for this and it worked great! Nice and moist!
Thanks for the yummy recipe!
Made for first time & my husband ate 3 immediately. I always follow a recipe exactly the first time & now am wondering if I could use oat bran in place of part or all of rolled oats. I realize it would change the texture.
I’ve made several recipes from this site and they are always great and I feel good about what I’m eating! My 3 year old is on a muffin obsession since someone let her try an ultra processed chocolate muffin glob…ew. I wanted a healthier option for her, and she LOVES these! I’m so glad she is eating them since they aren’t that sweet. I really appreciate the subtle sweetness from the honey and fresh fruit, and I don’t feel guilty letting her chow down on a whole one!
Excellent Recipe. I followed it exactly as written. For sure it’s a keeper. Thank you!
I made these with my own milled soft white wheat berries and they turned out great. I used half honey and half Truvia brown sugar replacement. I also used half butter and half coconut oil and they turned so light and fluffy. Thanks for the great recipe.
I made these with whole wheat flour and they turned out great!!!!!!
Hi Sally! Thank you for sharing these wonderful recipes. These oatmeal muffins are a superb hit in the household and we are enjoying the blueberry season making these yummy treats. In the past I have made your blueberry muffin bread recipe and I am wondering if there is a way to convert these oatmeal muffins into an oatmeal muffin bread. Have you tried that? Do you have any recommendations on how to achieve this? Thank you.
Hi Anand, 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. Hope you enjoy it!
I made these and used white whole wheat flour and they tasted amazing! This is my new favorite blueberry muffin recipe!
Wonderful! I made them this morning with my 2 1/2 year old granddaughter and they were so easy to make! She’s gotten a bit fussy on eating, but she gobbled this one up as well as any crumbs that fell, they were that good! I love that they are a great, easy breakfast treat! Will definitely be making this one regularly. Thanks!
Obsessed with these muffins. Delicious and nutritious. Husband and oddler approved!
I made these for my 84 yo dad who doesn’t want to eat anymore and he gobbled up three in a row. I’m trying to figure out how to sneak in extra protein so I substituted 1/4 cup flour and the vanilla with 1/4 cup vanilla whey protein powder and added a bit more milk to the soaking oats. the flavor was great but they came apart more than i would like. Does that mean it needs more liquid or less or something else?
Hi Sharon, I’m glad these were enjoyed. IF they’re falling apart easily, you can try not increasing the milk when you add the protein powder. I haven’t tested the batter that exact way, but there could just be too much liquid.
Can I use regular sugar instead of honey. Honey is expensive so if I want to do lots of batches it is a lot of honey
Hi Mattie, you can try that, though the texture of the muffin may be slightly different. Or you could try this more traditional blueberry muffin recipe!