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
You make the best muffin recipes ever.
I love them
Thanks so much Sally. I make your pumpkin and banana muffin recipes often.
Heather
Toronto, Canada
I made this recipe and substituted 1/2 cup of unsweetened applesauce for the butter. It was delicious! My husband said “it,s a keeper”! I am losing weight but still crave sweets. I,m just not sure how to calculate the calories and fat. I also made 7 large muffins
Hi Linda! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I doubled the recipe and did half melted butter and half apple sauce (because I ran out of butter). The kids loved it.
My family absolutely loves these muffins!
I made these this morning. Very good. I was wondering what you’d add if you made these into lemon blueberry muffins. Would lemon juice be enough? Other adjustments?( I just made a lemon blueberry dump cake with a topping that was delicious and would like to try to imitate that in these muffins). Thanks, Jolene
Hi Jolene! We would 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!
Can you use the little bite size muffin tins for this recipe?
Hi Donna, absolutely. For mini muffins, bake 11-13 minutes at 350°F (177°C).
Can I make these gf?
Hi Linda, we haven’t tested a vegan or gluten free version of this recipe, but let us know if you try anything!
Has anyone subbed applesauce for the butter?
I know it may make it heavier and sweeter, let me know!
Hi Denise, You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. We strongly recommend melted butter.
I doubled the recipe and did half melted butter and half apple sauce (I ran out of butter). They still turned out good, the kids loved them.
I’ve made this recipe several times and, for me, the batter is very thin and only fills about 10 muffin cups. The muffins collapse when I remove them from the oven. I have reduced the milk to 3/4 cup because I use frozen berries, and I always use a scale to measure my flour and other ingredients. I love the flavor, but think I will try reducing the amount of honey and/or increasing the amount of flour next time.
I want to make jumbo muffins. What do you recommend for the cook time in this case?
Hi Debra, here is our jumbo blueberry muffins recipe; use the same baking time and temperatures for these in a jumbo muffin pan. Enjoy!
Would buttermilk work in this recipe? Tks
Hi Veronica, buttermilk could work but may alter the flavor slightly.
Can this be made in a loaf / bread pan ? Do you know if the temp or time would change ?
Hi Noelle, 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!
Delicious! Great to make with kids. They loved baking and eating these.
We used quick rolled oats and frozen blueberries. We reduced the milk by 1/4 and they were very moist. Baking time was perfect.
How would you adjust the bake time for jumbo muffins?
Hi Pat, here is our jumbo blueberry muffins recipe; use the same baking time and temperatures for these in a jumbo muffin pan.
I keep making these because they’re just too good. We love them! So easy! We double the cinnamon and add a pinch of nutmeg excellent recipe!
Love, Love,Love! The only thing I changed was I added 1/4 cup Maple syrup instead of 1/2 cup honey. Just a hint of sweetness this way! Can’t wait to try out more recipes from this site!
Best muffins I’ve ever tasted in my life. I’ll be making these all the time
Tried this recipe twice and having a hard time getting it to rise. First time it look like it had a good rise but then it collapsed once they were taken out of the oven. Second time it didn’t look like it raised at all. Any ideas on what I may be doing wrong?
The muffins still taste great though they are a little dense, I haven’t been able to convince my two year old to have one yet which is a shame though.
Hi Nash, when muffins collapse after they’ve come out of the oven, it usually means that they were underbaked. Additional time in the oven will help. Are your baking powder and baking soda fresh? We find they start to lose their effectiveness after about 3 months of being opened. This is a denser-style muffin (than, say, regular blueberry muffins), but be cautious not to overmix the batter as that can cause them to become overly squat and dense. And did you use frozen blueberries by chance? They can let off more moisture and make the batter heavier/wetter, so an extra minute or two in the oven may help ensure they’re baked through. Hope this helps for your next batch!
Very yummy muffins! Thanks for this recipe I followed the recipe as written, except using whole wheat flour. The muffins were great! I will be making them again!
Just 1 question. I have noticed that your gram wts for flour are slightly higher than any brand I have checked. I bake using gram weights of the brand I buy ( King Arthurs) But non of the brands I have checked equal the same as yours
I am NOT saying yours are at all incorrect. Your recipes turn out well. But I wonder what your reason is, and IF my baked goods would turn out better if I used your listed gr. Wts. Is there a science behind the slightly higher gr. Wt. ?
Hi GMJ, when I measure 1 cup of spooned and leveled flour, it weighs 125g consistently. 120g, which is what many bags say, turns out to be slightly less than 1 cup. I test all of my recipes using 125g as 1 cup of flour.
Thank you so much for you quick response. I believe that the reason I was getting a SLIGHTLY different gram weight is because I place my cup OR small bowl on my scale, then zero it out. Then add whatever dry ingredient called for till it reached the wt. specified by the brand & type of flour I am using.
I will say though, that despite that slight change in gram wt for flour(s) , ALL your recipes that I have tried as written have all turned out perfectly. The only changes I make are the ones you list as options in your notes or blog.
BTW all your muffin & quick bread recipes have worked equally well with King Arthur’s Measure for Measure flour same gram wt and weighing method, no other changes needed. Thanks for the well tested recipes and back up support.
I’ve made this many times now and wanted to return and give the muffins a good review. I crave them. They’re delicious while having nutritious ingredients, and they feel light rather than heavy. They’re also fairly simple to make, which I appreciate.
I keep coming back to this recipe, it’s my absolute favorite for breakfast meal prepping. I’ve made it with blueberries, strawberries, chocolate chips, and mashed banana, and it never fails. About to try it with shredded zucchini, can’t wait to see how it turns out!
Can you put protein powder in here somewhere?
Hi Ang, we haven’t tested protein powder in this recipe. Feel free to experiment, though! Keep in mind that it is a drying ingredient, so you may need to tinker with the other ingredients a bit.
I just tried this recipe and I really loved it. My only note is that it felt like it needed more salt. I already added 3/4 tsp instead of 1/2 and I still think it would be taster with more salt because the oat absorbs the flavors. I’ll try it next time with 1 tsp salt. Other than that, it truly turned out perfectly! Thank you for the amazing recipe and the detailed instructions
Hi I was wondering if you have to thaw the frozen blueberry’s before you put them in
Hi Ruby, 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. Enjoy!
Loved this recipe. Every single measurement and instruction given was precise and perfect. This is my first time making a recipe from Sallysbakingaddiciton and based off of how great these turned out, I will definitely be trying other recipes.
Wow… I made these this morning with blueberries and raspberries, using brown sugar. Absolutely scrumptious! I’ve already been raving about them and sharing your recipe. Tomorrow is a big cleaning day at Church, so I’m making these again tomorrow to share. = )
Hello, could I leave out the oats? I couldnt find y’alls other blueberry muffin recipe without oats
Here’s our plain blueberry muffins recipe.
Thanks!
I’m an avid baker so I know a thing or two about baking. I make tweaks on my own and they usually come out great.. but this time, I’m not sure what happened. I added lemon zest and lemon juice.. the blueberries were huge.. so I’m wondering if this contributed to my flat muffins? The bottom of the muffins are cooked but kind of soggy. The blueberries do look like they took over and just exploded.. thoughts? The blueberries are the size of my thumb nail, maybe even bigger too.
I’m going to remake them and get blueberries that are much smaller.
Tried these today and I’m thrilled. I liked them so much, I’m making more to freeze. Part of my healthy eating journey 🙂
As a note, I did use a food processor to grind the oats into a flour, as I’m not a fan of whole oats texture wise.
I felt they were very good. Do you have suggestions or a recipe for banana chocolate chip using the same or similar base you have here?
Hi Sarah, We haven’t tried it but feel free to test the recipe out with mashed banana and use chocolate chips instead of the blueberries. 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 chocolate chips.) So glad you enjoyed these ones!
This recipe does not make a dozen muffins, maybe 11 at best. I also found the temp adjustment to over bake them. Next time I’ll use instant oats, maybe skip the soaking, didn’t seem to add much.
My husband loves these. I make the mini muffin version but do have a question:
Is the initial high temperature just for the bigger muffins? I didn’t see that the first time I made them and now am wondering if I should have done the high temperature then lower to 350.
Hi Sue! We don’t recommend the high heat trick for mini muffins. Bake 11-13 minutes at 350°F (177°C) the whole time.
Thank you so much for getting back to me so quickly, took our dog for a walk before I was going to bake them, your reply came as I am getting the muffins ready. Very much appreciated.