Home / Recipes / Breakfast / Muffins / Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Name: Blueberry Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup oats; ⅓ cup honey; 1 cup Greek yogurt; 2 tablespoons oil; 1 ½ tablespoons buttermilk (OR regular milk); ½ tablespoon vanilla extract; 1 large egg; 1 cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup blueberries (do not defrost if frozen!); 1 tablespoon flour

by Nora / Posted: 01/10/19 (Updated: 05/14/20) / 37 Comments /

4.65 from 96 votes

Prep Time 15 mins

Total Time 35 mins

Jump to Recipe

These Blueberry Oatmeal Muffins 😍 they are 100% whole grain, refined sugar free (!!), moist from Greek yogurt so they only need a splash of oil… Just perfectly healthy and delicious with just 15 minutes prep time!

top down view on a plate filled with blueberry muffins

Healthy oatmeal muffin recipe

I already shared a “regular” strawberry oatmeal muffin recipe last year, but so many readers requested an oatmeal muffin without any refined sugar – so here is my favorite recipe! These are an easy breakfast or snack to stash in the freezer, it’s so handy to be able to pull out a few muffins when mornings get busy.

My children are little muffin monsters, and because I don’t want to fill them up with fat and sugar at every snack… I whip up this healthy version a lot now that I’ve discovered how amazing it is!

Ingredients you’ll need

labelled image collage of ingredients for blueberry oatmeal muffins

I know this looks like too many ingredients, but they’re mostly straight-forward pantry staples. No need to buy any specialty stuff here!

Ingredient notes

oats: I prefer quick oats here; if you’re using old-fashioned please soak them for 5-10 minutes longer than the recipe indicates.
honey: a mild, runny honey works best here. Maple syrup can be used in place, no problem.
oil: use a neutral oil or your muffins will taste greasy. Any neutral, heat-stable vegetable oil will do; but I really like these with melted coconut oil, too.
blueberries: frozen is fine and cheaper (do not defrost!), as are raspberries, chopped up strawberries or blackberries.

Step by step photos

1 – combine ingredients separately

The first step to get the muffins just right: Combine the ingredients really well separately. The wet ingredients in a measuring jug, the dry ingredients in a mixing bowl, the berries and a touch of flour in a small dish.

★ Cook’s note: For oatmeal muffins, it’s imperial to stir the oats right in with the liquid ingredients. They need to soak, else they bake up flat!

2 – combine batter and bake

collage of step by step photos to make blueberry oatmeal muffins (2)

If you check the first set of step photos, you’ll notice I used a whisk to combine the ingredients separately. But please do NOT use a whisk when you combine them into a batter! Use a wooden spoon or a spatula, else you’ll over the batter and your muffins will be too dense and gummy.

When you combine the wet and dry ingredients, only fold until they’re just combined. Stir through the floured blueberries 3-4 times, then scoop into lined muffin cups (so easy and mess-free with a cookie scoop!!) and bake.

My favorite muffin liners are from If You Care – I never had a muffin stick to them! You can buy them here on Amazon (this is an affiliate link and I earn a commission for purchases made after clicking through).

frontal view of blueberry oatmeal muffin broken in half

Tips and tricks

Soak the oatmeal: There’s actually just ONE step that’s crucial when baking muffins with oatmeal: You need to soak the oats in the liquid ingredients for about 10 minutes before mixing up the rest of the batter. So easy, but SO important! Without this step, the muffins turn out way too flat and dense.
Get the best muffin texture: The secret to the perfect muffin texture when baking with whole grains and oats? It’s to fold the wet and dry ingredients together as LITTLE as possible, it’s even more crucial than when baking with white flour. Lumpy and weird looking is totally fine.
Cookie scoop hack: One simple solution to neatly transfer the muffin batter to the muffin cups: A cookie scoop (affiliate link). A cookie scoop makes this pretty much mess free – my favorite kitchen hack by far!

Blueberry oatmeal muffin FAQs

Why do my blueberries sink in my muffins?

Always toss blueberries in flour to keep them from sinking! This is really important, even if it’s an extra step. The other important part is to have a sturdy batter – which this one is. Do not be alarmed if it seems a little thick, that’s just perfect to support the weight of the berries.

How do you know when a muffin is done?

You can either lightly prod the top with your fingers – a done muffin will spring back. Or you can stick a toothpick in the middle – if it comes out free of liquid batter (crumbs are fine), your muffin is also done. Finally, you can also test the temperature in the center with a kitchen thermometer – it should be around 200°F – 210°F. Read more here.

What happens if you overmix muffin batter?

If you overmix your muffin batter, the muffins may come out dense, gummy and unevenly bake (eg they could look raw in the middle).

Freezer instructions

let the muffins cool, then place in a freezer-friendly container and label with the name and use-by date (freeze for up to 3 months)
to defrost, take them out of the container and place them on a rack on the counter (this keeps them from getting soggy as they thaw) – they’ll be defrosted in a couple of hours; you can also warm them in the microwave

Serving suggestions

If you’re wondering how to have these for breakfast, here are a few ideas:

As a on-the-go breakfast in a snack box with a hard boiled egg and some fruit on the side
Slathered in nut butter with a fruit salad
As a sweet second course after frittata, veggie-laden scrambled eggs or an omelette; and yes, second courses are acceptable for breakfast 😉

Watch the recipe video

I would definitely have harder days with the kids without this muffin recipe – from keeping them entertained on a rainy day with a little bit of healthy baking, to always having 3983620 snacks on hand…

This truly is a staple in our house, and I hope it will become one in yours, too!

top down view on pile of muffins with one broken in half

More healthy blueberry recipes

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!