There’s nothing quite like a warm, fluffy muffin on a crisp morning—and these Blueberry Oatmeal Muffins are here to brighten your breakfast table. Naturally sweetened with honey, bursting with juicy blueberries, and packed with hearty oats, these muffins strike the perfect balance between nourishing and indulgent.
Ready in just 35 minutes, they’re ideal for busy weekdays, lazy Sundays, meal prep or a cozy morning. Drawing from your love for oatmeal-based recipes (like the Healthy Oatmeal Muffins, and Banana Baked Oatmeal Cups) and berry-infused bakes (like the Blueberry Oatmeal Yogurt Muffins), these muffins are a nutritious, crowd-pleasing delight. Let’s get baking!
Table of Contents
Why You’ll Love This Recipe
- Wholesome & Nourishing: Made with oats, honey, and real blueberries.
- Soft & Moist: Thanks to the soaked oats and melted butter.
- Quick and Easy: Ready in 35 minutes with pantry staples.
- Naturally Sweetened: No refined sugar—just a touch of honey.
- Freezer-Friendly: Bake a batch and save for later.
- Customizable: Easy to add nuts, spices, or alternate berries.
What you will need + Smart Substitutions
Here’s a handy guide to each ingredient with healthy swaps or dietary alternatives:
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🥛 Milk | 1 cup | Almond, oat, soy, or lactose-free milk |
| 🥣 Rolled Oats | 1 cup | Quick oats (texture will vary) |
| 🍚 All-Purpose Flour | 1¼ cups | Whole wheat flour or gluten-free 1:1 flour |
| 🥄 Baking Powder | 1 tsp | Ensure it’s fresh for proper rise |
| 🥄 Baking Soda | ½ tsp | Necessary for lift, especially with honey |
| 🍂 Cinnamon | ½ tsp | Pumpkin pie spice or nutmeg (¼ tsp) |
| 🧂 Salt | ½ tsp | Sea salt or pink salt |
| 🧈 Melted Butter | ½ cup | Coconut oil or vegan butter |
| 🍯 Honey | ½ cup | Maple syrup or agave syrup |
| 🥚 Egg | 1 large | Flax egg (1 tbsp flax + 3 tbsp water) |
| 🍶 Vanilla Extract | 1 tsp | Almond or lemon extract |
| 🫐 Blueberries | 1 cup | Raspberries, chopped strawberries, or frozen berries |
Step-by-Step Instructions (with Pro Tips)
Soak the Oats
In a small bowl, combine:
- 1 cup milk
- 1 cup rolled oats
Let the mixture sit for 20 minutes to soften the oats and allow them to absorb the milk.
Tip: This step is key for moist, tender muffins.
Prep Your Oven and Muffin Tin
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or spray.
Tip: Use silicone liners for easy removal.
Mix Dry Ingredients
In a large bowl, whisk:
- 1¼ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
Tip: Whisk thoroughly to evenly distribute leavening agents.
Combine Wet Ingredients
In another bowl, whisk:
- ½ cup melted butter
- ½ cup honey
- 1 large egg
- 1 tsp vanilla extract
Add the soaked oat mixture and stir until fully incorporated.
Tip: Ensure butter is cooled to avoid cooking the egg.
Combine and Fold
Add the wet mixture to the dry ingredients. Stir until just combined—don’t overmix. Then gently fold in:
- 1 cup fresh or frozen blueberries
Tip: Toss blueberries in 1 tsp of flour before folding in to prevent sinking.
Fill and Bake
Divide batter evenly among muffin cups. Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.
Tip: Check at 18 minutes to avoid overbaking; ovens vary.
Optional Add-Ins and Toppings
- Crumb Topping – Mix ¼ cup flour, 2 tbsp butter, and 2 tbsp sugar for a streusel topping.
- Lemon Zest – Adds brightness and pairs beautifully with blueberries.
- Nuts – Fold in chopped walnuts or pecans for crunch.
- Honey Drizzle – Sweet and sticky for shine.
- Sprinkle of Turbinado Sugar – For a sweet, crunchy top.
- Blueberry Compote – Fruity and vibrant for extra flavor.
Nutritional Information (Per Muffin – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Sugars | 12 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Values are based on 12 servings and standard ingredients.
Storage & Meal Prep Tips
Room Temperature:
- Store in an airtight container for up to 3 days.
Refrigerator:
- Keeps fresh for up to 5 days.
Tip: Wrap individually in plastic wrap for grab-and-go convenience.
Freezer:
- Freeze in an airtight container or freezer bags for up to 2 months.
Tip: Label with the date for easy tracking.
Reheat:
- Enjoy at room temperature or warm in the microwave for 10–15 seconds for a soft texture. Alternatively, heat in a 300°F (150°C) oven for 5–7 minutes.
Tip: Serve warm with a smear of almond butter or yogurt for a cozy treat.
Ingredient Substitutions Recap
- Milk → Almond Milk: Dairy-free, creamy alternative.
- Oats → Gluten-Free Oats: Dietary-friendly texture.
- Butter → Coconut Oil: Dairy-free richness.
- Honey → Maple Syrup: Natural sweet swap.
- Blueberries → Raspberries: Tart, juicy substitute.
What to Serve with Blueberry Oatmeal Muffins
- Greek Yogurt: Vanilla or plain for a creamy dip.
- Fresh Fruit Salad: Mixed berries and citrus for vibrancy.
- Coffee: A latte to complement the cinnamon.
- Herbal Tea: Chamomile or peppermint for a light pairing.
- Smoothie: Banana or berry for a nutrient-packed meal.
FAQs
Can I use frozen blueberries in oatmeal muffins?
Yes! No need to thaw—just fold them in frozen and add 2 extra minutes to bake time.
Can I skip soaking the oats?
It’s not recommended. Soaking gives the muffins their soft texture.
Can I make vegan blueberry oatmeal muffins?
Absolutely—use flax egg, plant milk, and coconut oil instead of butter.
How do I prevent blueberries from sinking in oatmeal muffins?
Toss blueberries in 1 tsp flour before folding into the batter to help them stay evenly distributed.
Blueberry Oatmeal Muffins
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Small mixing bowl (for soaking oats)
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk (for mixing)
- Spatula (for folding blueberries)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for even portions)
Ingredients
- 1 cup milk
- 1 cup old-fashioned rolled oats
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- ½ cup honey
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a small bowl, combine milk and rolled oats; let sit for 20 minutes, until oats puff up and soak up some moisture.
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix melted butter, honey, egg, and vanilla extract, then stir in the oat mixture.
- Combine wet and dry ingredients, gently fold in blueberries, and divide batter into muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean, then cool on a wire rack.
These Blueberry Oatmeal Muffins are a beautiful blend of health and flavor. Whether you’re grabbing breakfast on-the-go, looking for a lunchbox filler, or just want a wholesome snack, these muffins check every box.
Naturally sweetened, fluffy, and bursting with blueberries, they’re a better-for-you treat that you’ll come back to again and again.
So go ahead—preheat your oven and bake up some blueberry bliss! 🫐💛
