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
Probably one of the best recipes. They smell so good during baking. Yum!
This is my family’s go-to muffin recipe & we have used a variety of add-ins. When in a hurry,, we use quick oats & skip the soak step & we truly like them just as much.
Hi Sally, I made these as directed and they are truly yummy. Only thing is that they kinda crumble apart. It that normal or should I alter a certain ingredient?
Hi Mark, make sure you’re spoon and leveling your flour when measuring (instead of scooping). Otherwise you can end up with dry, crumbly muffins. Also keep an eye on your muffins while they bake, they could need less/more time depending on your oven – always check for doneness with a toothpick. Hope this helps for next time!
If I sub regular all purpose flour with einkorn all purpose flour, would the measurement amount change?
Hi Lili, we haven’t tested that here, but it should work out just fine. Let us know if you do.
I made these as written with the exception of using half white whole wheat flour and half a.p. flour and they are very delicious, the butter flavor is essential. really really tasty and I will be making these again. My oven runs a little cold so I added a few minutes of baking time at the end.
Made strawberry muffins instead as frozen strawberries was all I had and turned out delicious! It was a big hit in the house. I forgot to reduce the milk but with a couple of extra minutes in the oven it was okay. I also used 150g brown sugar instead of honey. I also did use quick oats (it was all I had!) even though it wasn’t recommended and the oats did dissolve as stated it would but we definitely didn’t mind that. Will definitely be making these again with frozen blueberries and less milk
Delicious and easy to make. When covering what should be used? Plastic wrap made them spongy the next day.
This recipe is amazing!! I ran out of honey so I only ended up using 115g so it made it a bit more toddler friendly and they still turned out amazing!! 10/10 thank you so much!
I will try it soon. Can I use golden syrup? And how much.?
Hi Josephine, You can replace the honey with syrup.
I followed the recipe, they look great, the taste was great but they were kind of gooey. I wonder if my baking soda was bad. I’m going to put the rest back in the oven and see if that helps.
Hi Diane, it sounds like they were slightly under baked. A few additional minutes in the oven should help!
Easy recipe, smells delicious! Waiting for them to cool. Only issue, oven is not working, used a 6 muffin tin that fits in small Breville oven. Only a little batter left over. Didn’t get 12 muffins. Didn’t know 6 muffin tin hold more batter in each cup as compared to 12 muffin tin. Learn something new every day!
Perfect. This is a standard in our house. Perfect muffins. Not too sweet. Do not add more blueberries than the recipe calls for…. the muffins will not stay together. Those jumbo berries pose a problem also. Just stick to a regular sized berry and the quantity shown. Great muffins!
My go to recipe for blueberry muffins now, perfect and delicious every single time. Highly recommend!
recipe is great, thank you for sharing! I had a bag of mixed seeds in my pantry I needed to use (chia/flax/hemp) so I added a couple tablespoons into the batter to add some extra fiber. perfect breakfast muffin!
I have used this recipe for years for a breakfast option for my kiddo. I make a batch of mini muffins and freeze them for a quick breakfast. She loves them and I love that the oats make them more filling!
I have a 50 year old sunbeam mixer. It doesn’t have paddle attachments. If I use the regular attachments, it makes a big mess. Would you recommend creaming the butter and sugar by hand or can you suggest some other method?
Hi Vintage baker! This recipe calls for melted butter, so you don’t need to worry about creaming the butter and sugar together. But, in other recipes, you can certainly cream them by hand with a wooden spoon if that works best for you. It certainly requires some arm muscle!
I used 100g of honey and a mashed ripe banana, instead of 170g honey. Replaced about a third of the flour with whole wheat flour. And used 1/4 cup less milk because I used frozen blueberries. They worked out perfectly! Thanks for the recipe.
The muffins turned out great. I followed the recipe exactly including reducing the milk because I used frozen blueberries. I rotated the muffin pan in the oven after 8 minutes at 350. Great color, crumb, texture and taste.
Love love love the recipe… thank you… I used buttermilk and it worked great…
I made these while pregnant with my second and froze them for postpartum. They defrost wonderfully and are a perfect snack during nursing sessions. My toddler loves them too. I’ll definitely make these again!
best blueberry recipe I’ve made
I love these muffins – definitely a go to! Do you think I could substitute chocolate chips for the blueberries? Any modifications?
Hi Josey! Certainly. No changes needed.
Loved this recipe and made 1 small change, I substituted apple sauce for the butter. This made the muffins a little chewier but more healthy for our household. I also added chopped walnuts.
Thanks!
Love the recipe. Can you freeze them?
The muffins are sooooo good. Just the right sweetness and texture. Everything I make with your recipes is magic.
I will be using frozen blueberries. Do I soak the oats in 3/4 cup of milk or 1 cup of milk?
Hi Jenny, use 3/4 cup milk if using frozen berries. Enjoy!
My whole family loves these muffins. I’ve made them 6 times since finding the recipe. I use organic instant oats because that is what I have on hand and they turn out great! Very moist. So far I’ve made several batches of blueberry (using frozen berries) and chocolate chip. Both were stellar! Thanks so much.
This is the perfect breakfast food. EASY to make too! I’ve used apples and peaches too.
Really enjoyed the lightness and the great oatmeal flavor and texture. I might try half butter and half applesauce and see how that turns out!
Hi, could this recipe be baked in a loaf dish?
Hi Kelly, 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!
Is there a way to incorporate cottage cheese or Greek yogurt into this receipt? I would like increase protein content
Hi Nish! You may love these blueberry almond power muffins instead.
Hi, wondering how much butter to use if I only have salted
Hi Kim, You can use salted butter and then just cut the added salt in half (so just use 1/4 of a tsp instead of 1/2 tsp). Enjoy!