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 Sally,
Can I use frozen mixed berries in lieu of the blueberries?
Thank you,
Brenda
Hi Brenda! 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!
Can I use steel cut oats for this recipe?
Hi Agnes, We don’t recommend it as steel cut oats won’t absorb the milk. See the recipe notes for details.
Definitely needed another 1/2 cup more oats. Nowhere near top of paper pans. Tasted good though.
I’m not sure if it’s because I’m using the metric-converted measurements, but I’ve baked these twice now and they just won’t rise 🙁 They taste fine but I can’t get the texture right.
Hi Tamlin, I’m sorry to hear this, and happy to help troubleshoot. Are your baking powder and baking soda fresh? And are you making any substitutions to the ingredients at all?
Could I use any frozen fruit and just reduce the milk to 3/4 cup?
Should be fine, Nikole!
I used one cup whole wheat flour and 1/4 cup all-purpose flour. Turned out amazing but I also used quick oats and it made a very lovely fluffy texture. Excellent recipe excellent!
These were so good! I used frozen cranberries instead of blueberries, and added orange zest. Addtionally, I substituted a little bit of the milk for orange juice. They turned out fantastic, I really recommend that flavor combo
Absolutely love your recipes, find myself at your site quite often, these are my hubbies favourites
Can I use Half and Half for the milk?
Hi Tammy, We fear the muffins will be too heavy and dense with half and half but let us know if you give it a try.
What a delicious muffin! Made exactly as directed (using frozen berries and reducing milk to 3/4 cup). A wonderful muffin-like texture, buttery taste (mmmm), and satisfied the craving for a homemade blueberry muffin. Thank you for a blue ribbon recipe!
Can you use chocolate chips instead of blueberries? Or do you have a chocolate chips oatmeal muffin recipe?
You can definitely make that swap here, Shauna!
I have made these muffins several times, and every time I’ve used whole wheat flour and evaporated cane juice (raw cane sugar). Results are fantastic. Best muffins I’ve ever made. I’ve used fresh and frozen blueberries. When I use frozen, I toss with flour and mix in last so they’re good and frozen still.
I do that too Mary!
Great muffins
First with blueberries second batch raspberries and white chocolate
Wonderful recipe! I will be making these again many times!!❤️
Can I use fresh quartered cherries instead?
Hi Maddi, yes, you can try these muffins with cherries!
I LOVE these muffins and have made them multiple times. Do you have suggestions on adjusting bake timing if I want to make them in a jumbo muffin pan? Thanks so much!
Hi Jessica, here is our jumbo blueberry muffins recipe; use the same baking time and temperatures for these in a jumbo muffin pan. Enjoy!
I wonder if you can use sprouted oats?
I made these this morning and they taste great. The recipe is easy to follow.
I used Lactaid Skim Protein milk and fresh picked blueberries.
The milk worked just like regular milk would. I think I will use less blue berries next time as 1 cup overwhelmed the batter and sank to the bottom. I did lightly flour them to prevent this but it still happened.
Best muffins ever, certified by my 4 and 6 year old.
Thank you!
I don’t know how many times I have made these…they are the absolute best muffins on the planet. Easy, always moist, forgiving, delicious.
Great recipe. Muffins spring up and are very moist on inside.
I made them on a whim to try and use up frozen berries. The two changes I made were to sub the AP flour with gluten free flour, and to use quick oats because that’s what I had. The dome was glorious to see, which is so rare with gluten free bakes! They are delicious !!!! Amazing recipe
Amazing recipe. Have tried many different blueberry muffin recipes, will be keeping this one! Thanks
I used both all purpose and bread flour. Both unbleached King Arthur Brand. Bread flour to me taste better. Even my grown kids liked taste of muffins better using bread flour
Are the oats necessary?
Hi Imogen, you can use the recipe for our favorite Blueberry Muffins instead.
They smell yummy! Mine are in the oven now. I filled the muffins to the top as suggested but it only made nine muffins. No big deal. Can’t wait to taste them!
I was literally about to comment the same hah! I wonder where our 3 lost muffins are hah
I love this recipe. The only thing I changed is soaking the oats overnight instead of same day. I have tried both ways. This is purely a textural preference on my part. I am also trying to lower my cholesterol by using the oats and blueberries. In my next batch I am going to try almond milk and almond flour. Will let you know how it works. Thanks for this awesome recipe.
This is a follow-up to my previous post. Tried the almond flour and almond milk. Was not a success. I’m going back to the original recipe. Love this recipe.
I was delighted to find this fabulous recipe still online when I discovered that the recipe card I copied from here last year was misplaced. I did remember the specific name of the recipe, so that turned out to be quite helpful! Oh goodness, but it is hard not to just sit & eat my way through the whole dozen of them when they have come out of the oven! (I do, however, limit myself to one!) I do have a question….will this also work as a “coffee cake”, most likely in an 8 x 12 pan? Any ideas about how long to bake? Thanks for any input, if there is any! If not, I will experiment myself! 😉
Hi Kathie, We are thrilled you enjoy this recipe so much! You should be able to bake it in a 9-inch square pan, or even a 9×5 loaf pan. We haven’t tested it, so we’re unsure of the exact bake time. Keep a close eye on it and use a toothpick to test for doneness.
Thank you Sally!!
This recipe was exactly what I was looking for. I often use your recipes and this one did not disappoint. I followed it exactly and the muffins were amazing.
As a health enthusiast, can I substitute 100% whole grains Kodiak power mix for the flour? I use it for pancakes, because it is high in protein. Thanks for your input. Charlie Brown, TN.
Hi Charlie, we haven’t tested that substitution, but let us know if you do! Results will vary.
This has become my go-to blueberry muffin recipe! Absolutely delicious every time.
Love, love, LOVE these muffins. I’ve made with blueberries, blackberries, and cherries. I double the cinnamon for the blackberry batch and double the vanilla for the cherry batch. I also add a tablespoon of vinegar to the milk and oats. The recipe is simple and straightforward and doesn’t require a lot of hands on time.