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.
Awesome! I made these at 6000 ft (southside of Denver metro) as Jumbo Muffins using brown sugar instead of honey. Added your topping from the favorite blueberry muffins. Only yielded 4 big jumbo muffins but oh my they were awesome! Cook time 29 min at altitude.
I’ve made these many times and love them. This time they rose better and looked amazing when i got them out of the oven but then they sank 🙁 Any tips?
Hi Bex, These are extra moist muffins and can sink down as they cool. However, they could be under-baked if they’re sinking too much – a couple extra minutes in the oven won’t hurt. Trying baking for an extra 2-3 minutes next time. Glad you’re enjoying these muffins!
I started making these muffins towards the end of my third trimester and have literally made them weekly EVER SINCE! ♥️ (Just had our baby a couple weeks ago) My family and I are OBSESSED! They’re literally the best I’ve ever had!
I will say I have been using frozen blueberries, the reduced coconut milk in the oats (I use sprouted gluten free oats), as well as adding 2-3 scoops of a vegan vanilla protein powder, AND about 1/2 c of plan Greek yogurt for added protein! They’ve ALWAYS turned out FABULOUS! Sometimes I’ve forgotten about the oats or it got too late and I just made them the next day. I think with the Greek yogurt and the juices from the blueberries it’s helped keep them moist… I imagine you can also add more milk if needed.
!!!HIGHLY RECOMMEND THESE!!!
These were delicious! Can I substitute strawberries for blueberries?
Hi Cait, chopped strawberries should work well here! Same amount.
This recipe really worked. I admit I adapted it a little as I didn’t have any blueberries so used a couple of small ripe bananas instead. I also had a little Greek yogurt in the fridge so I used half yogurt and half milk. I also used half whole meal and half white flour. I followed the rest of the recipe to the letter and these muffins are just perfect. Not too sweet and lovely soft texture. You even can persuade yourself that they are pretty good for you. I am in UK so also really appreciated you converting the cup measures to grams. Brilliant. Thank you
Diane
I love this recipe. I use frozen mixed berries and cut the honey back to 140g since I give them to my toddler. I’ve also baked them as 6 big muffins for hungry husband. Sally is always my go-to for baking recipes and this another success!
P.s I used quick oats as it’s all I had and they were great I just soaked them for like 5 mins only
I totally love this recipe. I’ve replaced 50% of the white flour with a mixture of whole wheat and oat flours, with no change in texture. Whole family loves them, and it’s my go-to recipe.
This recipe is perfect. I have made at least four batches. I switch the blueberries for mashed bananas or raspberries. They have been wonderful every time. Great for a quick breakfast.
This is a great recipe. I’ve made it twice now, once with blueberries, and once with chocolate chips. Both are delicious and I love the texture the oatmeal brings.
I really like this recipe and the muffins are great!
The only thing I am struggling with is being able to get the muffins out of the muffin wrappers smoothly! Do you have any suggestions for what might be the issue, or how to remedy it?
They still taste great, it would just be easier if half the muffin didn’t peel off! Thanks 🙂
Hi Zoe, We’re so glad you like these muffins! Using high quality grease proof cupcake/muffin liners will make all the difference for this problem. We love Paper Chef parchment liners!
Whole wheat flour works wonderfully! In fact, i used instant oats. I didnt soak them. And the recipe turned out super!
I’m excited to try these, do you think I can sub plain Greek yogurt for the butter? I have found myself with a lot of yogurt that needs to be used
Hi Gabi, we don’t recommend it. You need the fat from the butter, and it’s also key for taste. Here are all of our recipes using yogurt, if you’re interested.