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 muffins are sitting on my cake stand right now and they look amazing!! I haven’t tried them yet, but I’ll have one for breakfast tomorrow. I halved the recipe and got 5 muffins instead of 6 but to be fair I used large cupcake cases, so it makes sense. This recipe was so easy, they smell fantastic and they rose beautifully. To bring the muffins up a notch, I made a muffin crumble:
1/4 cup flour
1/4 sugar (I used 2 tbsp white granulated and 2 tbsp coconut)
30g of cold butter
I crumbled everything together using my hands and then sprinkled onto the muffins 5 mins before they were supposed to come out. Then I popped them back into the oven to finish baking. I suggest tossing the blueberries in flour before folding them into the batter so they don’t sink to the bottom of your cupcake liners.
Sally, thank you so much for another awesome recipe! This is the second time I’ve used one of your recipes and I’ve had great experiences so far. Now, let’s just see how they taste 😉
Made this recipe, following to the letter. These turned out really good. The puffed up a little just as described. Trying to introduce more soluble fiber into my diet and this seems like an especially tasty way to do that.
These came out dense and not at all sweet for me. I dunno what went wrong, I used rolled oats. The batter was also very dry 🙁
Hi Ash! Happy to help. How did you measure the flour and oats? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I followed the recipe but only changed all purpose flour to whole wheat flour and it still tasted great!
Wondering if you think this recipe would work if the blueberries were substituted for chocolate chips?
Definitely!
Hi there! I have to say this is my absolute favorite blueberry muffin recipe that my toddler adores and love that it has no refined sugar. I do have a question, I’m craving these but don’t have any blueberries. Do you think substituting raspberries would work out okay? Using fresh ones. Thanks in advance!
Hi Marissa, yes, that should work just fine!
Wonderful recipe! I followed it exactly and reduced milk as instructed because I used frozen berries and omg! Yummy
These are so good. I’m thinking of trying banana and walnut instead of blueberries. I’ll let you know how it goes.
This turned out great!!! Love them!!!
Yummy! So perfectly moist and not overly sweet, had 2 with a slab of butter!
These are soo good! Sweet but not too sweet, perfectly moist. I had 2 with a slab of butter! Yum!
Made these & added chi seeds soaked with oats ,delicious recipe thank you!
Just wanted to say these are by far the best healthy blueberry muffins ever! Toddler and mama approved. Thank you so much!
This is my go-to muffin recipe! I’ve made it numerous times. I always double the recipe 🙂
I also use half of the honey, use 1 part butter and 1 part coconut oil (because butter is expensive in Canada haha) and add chocolate chips along with the blueberries to please the children… okay, and me too.
Thanks for the excellent recipe!
Curious, any thoughts on how to make this Vegan/Gluten Free?
I figured using ‘Just Egg’ as a substitute, but was trying to replace the honey as well. Apple sauce maybe? (And if not apple sauce, then what? I have a friend who is allergic to apples so options are definitely appreciated!)
Hi Mandii, we haven’t tested a vegan or gluten free version of this recipe, but let us know if you try anything!
I’m not the creator of this recipe, but I have skipped the honey before and added mashed over-ripe banana.
Other option is just adding sugar.
I do not work for Sallys Team, But For G.F. I use King Arthurs Measure for Measure
150 gr. I find that by weight wored best.. For egg, you can use flax egg, OR 1/4 C extra ripe mashed banana . OR you can try PURE Maple syrup, or coconut sugar as
Sally mentioned.
NOTE eliminating or swapping out the egg
, does produce muffins that do not rise
quite as nice, but still tastes good. Post how it turned out.
I loved this muffin recipe! Soooo good for a sweet, sugar free breakfast or just an easy snack! I made mine mini and sprinkled oats and brown sugar over the top instead of coconut sugar. I will DEFINITELY make these again. They were so good I subscribed to Sally’s baking addiction. Looking forward to recipes coming through my emails! Definitely recommending this recipe to a friend!
I was wondering how I should adjust the cooking time when making 24 mini muffins since they will cook faster.
Hi Mason, for mini muffins, bake 11-13 minutes at 350°F (177°C).
I love these! I used whole milk and frozen blueberries, so I used those and reduced the milk. I added a cup of chopped walnuts. I started the oven at 425 degrees and remembered 15 minutes later to reduce to 350. They still came out perfect – filling and not too sweet.
Best blueberry muffins ever! But how could they not be with all that yummy butter…..
Since I used almond milk that had some sugar already in it, I only used about 1/4 cup honey and they were sweet enough. I will definitely make again.
really good!!!! used a bit less honey and used apples instead of blueberries and it was delicious gonna have to try this with blueberries next time i have some in the house
I’ve baked this recipe at least 50 times by now (started in covid). It is just perfect. Perfect for my young kids, as well as my husband and myself for a quick on the go breakfast while driving to work. My kids beg me to make these all the time! Super easy. Healthy. Just perfect. Thank you!!
This recipe seems amazing! I am about to whip some up, and I was wondering how I would add some lemon juice to it to make it a bit lemony and how it would mess with the wet to dry ratio?
Hi Jacynta, 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 made mini muffins (they were really good by the way) without reading the length for mini muffins, so I cooked them at 220°C (200°C fan) for 5 minutes, took them out then pricked them, and then cooked for 7 more minutes. Love these recipes!
Great recipe. I changed only to part whole wheat flour but followed exact recipe otherwise. The muffins were just sweet enough, moist and tasty! This will be my go-to for blueberry muffins or bread in the future. I like the Notes too; very helpful. Thanks!
Great muffins for the whole family! Question: For mini muffins do you still do the 425 temp step?
Hi Alex, For mini muffins, bake 11-13 minutes at 350°F (177°C) the entire time.
it came out perfect and oh so tasty. perfect for packing breakfast at school.
The muffins were really nice, not too sweet and quite squishy. The batter was slightly runny to begin with, using the gram amounts, but I added a bit more flour and they seemed great. I also subbed the cinnamon for some nutmeg which worked well too. Soaking the oats was a cool touch as I haven’t seen that before!
The batter was so soft and moist but the only issue I ran into was the blueberry became super sour after baking it. I used fresh blueberries and they were sweet however after cooking, they became too sour. Will using frozen blueberries not do this?
Hi Van, I haven’t had this happen before. Try frozen blueberries and see if the issue persists.
Super easy! Used original Almond milk & mistakenly used quick cooking steel cut oatmeal & frozen blueberries. I took away a couple of Tbl of milk that wasn’t absorbed by oats. Muffins turned out fantastic. I’ll be making these again!
I did NOT enjoy this recipe. Too many bowls, too many steps just too time consuming
I mixed the butter, honey, etc. in the same the pan I melted the butter, so one less bowl. We really enjoyed the muffins!
Hi! These muffins are wonderful! I was wondering – can they be made without adding fruit? Would I need to add a bit more liquid? Thanks!
Absolutely. No changes, just skip the berries.
This batter ended up with way too much moisture. I doubled the recipe (which I shouldn’t do when trying a new one) and ended up adding another batch of entire ingredients except the oats and milk to the batter to make it resemble a muffin mixture. The end produce did turn out good and tasty but if I make this again, I will either half the milk or drain the in absorbed milk from the oats before adding them to the batter.