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These wholesome blueberry oatmeal muffins are the perfect addition to breakfast or a nourishing snack. They’re bursting with juicy blueberries, naturally sweetened with maple syrup, and hearty oats soaked in milk give them a tender texture while keeping them moist. Make a batch to eat now or freeze them for meal prep.
Blueberry muffins have always been a favorite of mine. I love the sweet pop of the blueberries in every bite and don’t get me started on how delicious they are warm out of the oven with melted butter slathered on them. When fall rolls around these oat streusel topped pumpkin blueberry muffins are a must try.
After I made these applesauce muffins and discovered how oats give the muffins a pleasant chew, I knew I had to try making oatmeal muffins. And yes, there is a difference!
I love making a batch of these muffins on the weekend and then freezing them so I have a quick snack on hand or a hearty carb to have with my eggs or broccoli crustless quiche for breakfast.
What’s the Difference Between Oat Muffins and Oatmeal Muffins?
The difference between oat muffins and oatmeal muffins comes down to how the oats are used. For oatmeal muffins, the oats are soaked in milk first, which softens them and adds extra moisture to the muffins. In oat muffins, the oats are mixed directly into the dry ingredients, giving the muffins a heartier texture and more chew.
Ingredient Notes
Oats – Old fashioned rolled oats are what you’ll want to use. They will still retain some of their texture even after being soaked in the milk, unlike quick oats that will end up mushy.
Milk – Any kind of milk can be used. I’ve made these muffins with whole milk, 2% milk, and unsweetened vanilla almond milk for a dairy-free option.
Flour – To keep the muffins whole grain we’re using white whole wheat flour. It has all the nutrition of regular whole wheat flour, but has a lighter flavor. You can also use all-purpose flour.
Baking powder and baking soda – The combination of the two leaveners gives the muffins a nice rise and lighter texture.
Salt – Salt is important in baking to balance and bring out all the flavors of the ingredients.
Cinnamon and vanilla – A touch of cinnamon and vanilla give the muffins a warm sweetness.
Oil – Use a neutral flavored oil such as avocado oil or canola oil.
Maple syrup – Pure maple syrup is one of my favorite natural sweeteners. It doesn’t seize like honey can if all the ingredients aren’t at room temperature. However, honey can be used as a substitution.
Eggs – Eggs are the binder for the muffins and give them structure.
Tips For Making Blueberry Oatmeal Muffins
- Use room temperature ingredients. This ensures that they mix together easily.
- Soak the oats in the milk, Don’t skip this step. The oats will soak up a lot of the milk and it will create a thicker muffin batter. Plan ahead, the oats will need 15-20 minutes to soak in the milk.
- Don’t overmix the muffin batter or the muffins will be dense and tough rather than light and fluffy.
- Use a large cookie scoop to scoop the batter into the muffin pan. This is the easiest way to evenly divide the batter.
- Bake the muffins at 425° F. for the first 5 minutes, then lower the temperature to 350° F. for the remainder of the baking time. The initial high temperature forces the muffins to rapidly rise and gives them that bakery-style domed top.
Substitutions and Variations
- Use fresh or frozen blueberries for the oatmeal muffins. If you use frozen blueberries, don’t defrost them before mixing them in.
- Use a different mix-in. You can use any type of berry for these muffins or you can make them without any. If you’re a chocolate chip lover, add in a 1/2 cup of chocolate chips. Chopped nuts such as pecans or walnuts are another option. Use a 1/2 cup.
- Gluten-free. I haven’t made this particular muffin with gluten-free flour, but I suspect it will work. You can also make my gluten-free strawberry banana muffins that are made entirely with oat flour as an alternative.
What to Serve with Blueberry Oatmeal Muffins
If you’re serving these blueberry oatmeal muffins for breakfast or brunch, I like to pair them with an egg dish like my tater tot breakfast casserole or sheet pan spinach tomato ricotta frittata. This berry fruit salad rounds out the perfect weekend breakfast and is a great way to use up any extra blueberries.
Tip: Top the warm muffins with salted butter for the most incredible sweet and salty flavor!
Storage and Freezing
Storage – Store any leftover muffins in an airtight container at room temperature or in the fridge for up to 3 days.
Freezing – For longer storage, cool the muffins completely and freeze them in a freezer safe container for up to 3 months. For extra protection, wrap the muffins individually in plastic wrap and then store them in an airtight container or freezer bag. Defrost them in the fridge overnight or at room temperature. Reheat the muffins in the microwave if you want them warm.
More Muffin Recipes
Blueberry Oatmeal Muffins
Equipment
Ingredients
- 1 cup milk of choice
- 1 cup old-fashioned rolled oats
- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup avocado oil or canola oil
- 1/2 cup maple syrup
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla
- 1 cup blueberries fresh or frozen (don't defrost)
Instructions
- Combine the oats and milk in a bowl or glass measuring cup and let them soak for 20 minutes.
- Preheat the oven to 425° F. and spray a muffin pan with cooking spray or line it with parchment paper muffin cup liners.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. In a separate mixing bowl whisk together the oil, maple syrup, eggs, and vanilla.
- Pour the wet ingredients in with the dry and stir together a few times before pouring in the soaked oats (plus remaining milk) and blueberries. Stir just until combined and you no longer see streaks of flour.
- Divide the muffin batter evenly into the prepared muffin pan then place it on the middle rack of the oven. Bake at 425° F. for 5 minutes and then turn the heat down to 350° F. and bake for another 12-15 minute or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before removing them to finish cooling on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Blueberry Oatmeal Muffins, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
