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! 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.
These oatmeal muffins are:
- 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 Crumb Muffins
- Banana Muffins
- Morning Glory Muffins
- Blueberry Muffins
- Triple Chocolate Muffins
- Blackberry Lemon Poppy Seed Muffins
- Pumpkin Crumb 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 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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!
- 1 cup (240ml) milk
- 1 cup (80g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (190g) fresh or frozen blueberries (see note if using frozen)
- 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.
- 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.
- 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.
Keywords: blueberry oatmeal muffins
Reader Questions and Reviews
LOVE THESE MUFFINS
I used whole wheat flour, brown sugar and fresh blueberries. I was looking for a hearty blueberry muffin. I found it!!!
A dozen?? Ah, no…I had enough batter for eight regular-sized muffins. I might have skimped on the size and squeezed out one more but beyond that they may as well have been mini-muffins. Otherwise they were very good…I also used whole-grain flour (half hard white, half soft white) and added 1T of sour cream to improve the rise and texture. My muffin pan was stoneware so I preheated it to help them not stick and get a jump on the rise, and the bake times were just right. I had to pull out a couple right away so we could hurry and eat and so they fell apart a little but were moist, hearty and not too sweet. I’ll be increasing the recipe by half or maybe doubling it next time.
Sally, I’m addicted to your recipes!!
Very good thank you
As per recipe with Maple Sugar on top
I suggest if using frozen blueberries to add more steps which is to thaw and drain them then toss them in flour just to lightly coat them before adding to the batter. This helps prevent them from “bleeding” so you won’t have purple muffins.
These were delicious! If I wanted to make with bananas instead of blueberries how many would you use?
Hi Joanne, 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. Let us know what you try!
Being diabetic, I needed to modify the recipe just a bit. I used whole wheat pastry flour and halved the sugar. I was so happy with the results and the small effect it had on my blood glucose levels. I also weighed my ingredients as written in the recipe.
Can I substitute fresh Blackberries for the Blueberries?
That should work just fine! You may want to cut them in half since they are much larger than blueberries.
Should’ve read the comments first and added sugar either in the batter or on top. I followed the recipe exactly except adding some maple sugar too for sweetening. Unfortunately, the muffins have 0 taste. I know they’re supposed to be healthy but I was hoping it would still have flavor.
Great recipe and love that is on the healthier side. Making my second batch now in less than a week. My husband loved them for Father’s Day and so did everyone else. Great for breakfast or a snack.
I’ve made these twice so far and this will forever be my base recipe! The first time I made these I used frozen blueberries and didn’t catch the note about reducing the liquid until I had everything folded in. I compensated by adding chia seeds (about 2-3 tablespoons) to soak up the extra moisture and it worked like a charm! The second time I made it I followed the recipe exactly, again using frozen blueberries and reduced the liquid and they were once again perfectly textured with slightly rounded tops and 1000% delicious! My 1yr old couldn’t get enough haha! Making another batch today with raisins instead for her daycare lunches this week. Thank you for this amazing recipe!
I love your recipes but would love to know how to modify for high altitude!
Hi Carli, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
These are great! I am about to make 12 more because they are so good. I followed the directions exactly and used brown sugar for the sweetener. I am freezing them to take to the beach, so I will let everyone know how they are after being frozen.
I’m always trying to make healthier versions on cakes and I have to say I love this recipe. They turned out better than expected. I followed the recipe however omitted the salt as used normal butter, didn’t have vanilla extract and didn’t substitute but flavour is amazing I didn’t miss it! I used honey. The batch is almost gone. Will definitely be making them again! Thanx must try some of your other recipes
I have always struggled with baking until I found you I have made quite a few of your recipes and you seem to be my go-to now. Anyway, these muffins are delicious. I’ve them with blueberries and brown sugar (ran out of honey) and my last batch was with cranberries. Delish. Can they be made with a gluten free flour? If so, which would you recommend? Thank you again for inspiring me to bake !
Hi Lydia, thank you so much for your kind note! We’re thrilled you’ve been enjoying our recipes. We haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Many readers have reported success using 1:1 swap with gluten-free flours like Bob’s Red Mill and Cup4Cup. Let us know if you give anything a try!