Blueberry Oatmeal Muffins are an easy breakfast or snack to stash in the freezer. They are made with 100% whole grains and sweetened with honey – a quick, easy and nutritious recipe that’s perfect for meal prep!
I’ve never tried to hide the fact that I’m muffin obsessed.
And lately, I’ve especially been into oatmeal muffins. I already shared a few oatmeal muffin recipes last year:
- Raspberry Oatmeal Muffins
- Strawberry Oatmeal Muffins
- Zucchini Oatmeal Muffins
- Chocolate Chip Zucchini Muffins
And I thought I should really add to this collection. But I’ve gotten a lot of requests for a recipe that uses 100% whole grains AND is only sweetened with honey.
Well ask, and you shall receive. Because that’s exactly what I’m sharing today:
Blueberry Oatmeal Muffins, 100% Whole Grain and Naturally Sweetened
For the record, I’m not against eating actual sugar at ALL. I just know that the more years I’m collecting, the more my body asks for balanced nutrition.
And I’m all for listening to my body and being intuitive about my food choices – coffee shop muffins are a yummy dessert, but they really don’t make my body feel all that great as my morning meal.
Which is where these Blueberry Oatmeal Muffins come into play! Full of fiber from the oats and whole wheat flour, and just sweet enough with a touch of honey, these are my new favorite snack/breakfast/hangry-mode-cure.
Tips to make the best Blueberry Oatmeal Muffins:
How do you make moist, crumbly blueberry muffins?
The secret to the perfect muffin texture? It’s to fold the wet and dry ingredients together as LITTLE as possible.
Especially when baking with whole grains, it’s crucial to stir the batter as little as possible. Lumpy and weird looking is totally fine.
How do you make blueberry muffins with oatmeal?
So, I always thought it would be hard to make muffins with oatmeal. But there’s actually just ONE step that’s crucial:
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.
How do you get muffin batter into muffin cups without making a huge mess?
One simple solution: A cookie scoop! (FYI, this is an affiliate link and I make a commission if you click through and make a purchase).
A cookie scoop makes it insanely easy to transfer the batter to the muffin cups, and it’s pretty much mess free. My favorite kitchen hack!
Can you use fresh blueberries in muffins?
Yes, you can. They will stay more intact and there’s less issues with the batter turning grey, but they’re also less melt-in-your mouth jammy after baking.
Can you use frozen blueberries in muffins?
Yes, absolutely. This is a much more economical choice when blueberries are out of season.
They will be deliciously jammy after baking, but you also have to be VERY careful when folding them into the batter, as they tend to turn everything grey.
How do you stop blueberries from sinking in muffins?
Easy: Toss them in flour before adding them to the batter!
This is really important, even if it’s an extra step.
The other thing 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.
Can you freeze blueberry muffins?
Yes, you can. Muffins are very freezer friendly.
- 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
What to have with Blueberry Oatmeal Muffins for breakfast?
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 some fruit salad
- As a sweet second course after frittata or veggie-laden scrambled eggs; and yes, second courses are acceptable for breakfast 😉
Grab the printable recipe here:
Ingredients
Wet Ingredients
- 1 cup oats
- 1/3 cup honey
- 1 cup Greek yogurt
- 2 tablespoons oil
- 1 large egg
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Other
- 1 cup blueberries, do not defrost if frozen!
- 1 tablespoon flour
Instructions
- Combine wet ingredients and oats: In a large measuring jug, combine oats with wet ingredients. Stir well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
- Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Mix dry ingredients: Add dry ingredients to a large bowl. Mix very well.
- Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. DO NOT OVERMIX!!
- Add the berries: Toss the berries in 1 tablespoon flour. Add the flour-coated berries to the batter and fold in by stirring 2-3 times. No more!
- Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop! - FYI this is an affiliate link and I earn a commission if you click through and make a purchase). Bake at 400 degrees for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then cool completely on a cooling rack.