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
Hi! We love these muffins and make them all the time! Would it be possible to make this in a loaf pan?
Hi A, 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!
Amazing recipe! Everyone, even my picky father, loves them.
Can I replace blueberries for chocolate chips ?
Definitely!
WONDERFUL!!! I will definitely be making these again! They were perfectly moist, had just the right amount of sweetness, and easy to make. I added the zest of one lemon to the batter and it tasted great before and after. Can’t wait to try out your other recipes!
I substituted whole wheat pastry flour to try to make it a little healthier, but the batter was very thin. I decided to thicken it up with a lot of ground flax seed, thinking if they weren’t going to taste good I might as well make them even healthier. I also used coconut oil instead of butter because that’s my go to fat and it’s never failed me. Believe it or not, these muffins were still delicious! Nobody had any idea there was flax or whole wheat flour in them.
I used half whole wheat flour and half organic all purpose flour and the muffins were delicious!
AMAZING! I’ve experimented with different fruits and they all turn out so yummy. Just made a batch with frozen mixed berries and they were delightful.
I have bananas that need to be used, how would I go about incorporating them into this recipe?
You are an expert on baking and i appreciate you sharing your recipes with us!
Hi Sunny, 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!
These were perfection! Like where have you been all my life good! Of the 12 I made this morning, only 3 are left tonight. My very tough 12 year old healthy muffin critic asked me to make them again tomorrow. I used coconut milk instead of dairy bc we deal with a family member with alpha gal and he loved these too. I think you could cut back slightly on the honey if you wanted.
Amazing muffins. So soft and tasty. Can’t wait to make them again. Best muffins I’ve ever made.
The very detailed notes helped me sub out the egg (we have an allergy) with1/4c mushed banana.. 1/2c milk and the frozen blueberries. They came out the perfect moisture! Thank you for such specific instructions! It will be a wonderful addition to our breakfasts.
I swapped out the blueberries for fresh cranberries (cut in half) and added the zest of an orange and they are INCREDIBLE. I’ve made them twice a week for a month. My kids love them!
I also used oil instead of butter and brown sugar instead of honey.
Loved this! I am always looking for healthier recipes and my husband loved this as much as I did! Followed recipe to the tee and did sprinkle coconut sugar lightly with oats on top and they are so delicious! Thank you for a great recipe once again!
Most amazing muffins I have ever made! Zero adjustments; perfection!
I have made this recipe twice so far, and it is becoming my weekly bake special for workday snacks, a healthier option to the giant sugar loaded muffins they sell in the work cafeteria.
I used half a cup of honey infused with ginger and lemon in place of the brown sugar highly recommend
I’ve made these muffins lots of times. Really good. I use cow’s milk and maple syrup instead of honey.
I made these muffins today and I love the way they turned out! So moist and delicious! It’s definitely a keeper for me!
The honey gives it a burst of flavour and the oats are a great way of making it crunchy!
Can you replace the ap flour with almond flour? If so, are the measurements the same?
Hi Danielle, You may love these blueberry almond power muffins instead.
Just stressed baked these so hopefully they turn out well 🙂 will update.
Update! So good!
I made them exactly as written which is unusual for me. They were delicious!!! I should have sprayed the muffin papers as they stuck a tiny bit.
Fabulous taste. Quick to put together. Not too sweet, great breakfast option.
I made these today. Absolutely delicious! I used 1/4 cup honey and 1/4 cup trivia baking blend. Also mix 1/2 cup skim milk and mixed in light vanilla Greek yogurt(boosting the protein content and a little sweetness) to make 1 cup total. I plan to try different fruits next time.
I followed the recipe exactly and it came out great! It’s soft and moist, extra juicy from the berries, and the oatmeal gives it a pleasant chew! Since there’s no added sugar, it’s not very sweet- but sweet enough with the fruit! I will be making a huge batch of these to freeze for postpartum, and I’ll try it out with apples soon, too!
Wow, these might be my favourite muffins ever. I just ate one still slightly warm out of the oven and it was heavenly. They smell sooo good too. I cant imagine they will last long! “Favourited” this recipe for next time!
what kind of milk do you use? 1% 2% or whole milk?
Hi Jane! See recipe Notes: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work.
Making a second time. Tasty and Hearty Muffins. I used GF 1 to 1 Flour for my wife and were wonderful. Thanks
Hi there, are the temperatures given for a fan oven, or a conventional one?
Hi Sheena, all our recipes are developed in and for conventional ovens. If you only have a fan oven, we recommend lowering the temperature a bit.
Just tried for 1st time. Yum! Love how moist they are. Thanks for another great recipe, Sally!
These muffins are amazing! The best oatmeal blueberry muffins I have ever made and ever tasted! Lots of blueberries and the baked muffin dough is perfectly sweet and moist – not dry at all. I will be making these muffins quite often for sure.
Thank you Sally! Your recipes are the best!
I decided this recipe was simple enough to use for our church youth class (they love to cook!). Ten kids from 1st to 5th grade, it was chaotic but they turned out great and the kids loved them!