• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Breakfast / Muffins / Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

35 mins
| 45 Comments |
4.66 from 105 votes
Jump to Recipe 01/10/19 | Updated: 05/14/20 | by Nora

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

collage of step by step photos to make blueberry oatmeal muffins (1)

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

  • Blueberry Baked Oatmeal
  • Blueberry Oatmeal Pancakes
  • Almond Blueberry Overnight Oats
  • Blueberry Banana Smoothie

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!

Printable Recipe Card
top down view on plate with oatmeal muffins, female hand grabbing one
Pin Recipe

Blueberry Oatmeal Muffins

This is an easy and healthy oatmeal muffin recipe: Full of protein-rich greek yogurt, hearty oats and sweet bursts of blueberry.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.66 from 105 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 20 mins
Total 35 mins
Difficulty Easy
Servings 12 muffins
Nutrition 138 kcal

Equipment

  • Mixing Bowl
  • Measuring Jug
  • Measuring Cups
  • muffin liners
  • 12 cup muffin pan

Ingredients
 

Wet 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

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ 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.
  • Flour blueberries:
    Toss the berries in 1 tablespoon flour in a small bowl.
  • Combine batter:
    Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. DO NOT OVERMIX!! 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. 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.
Want to save this recipe?Create an account for free and start your personal Savory Nothings recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

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, as are raspberries, chopped up strawberries or blackberries.
    • Fresh: 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.
    • Frozen: 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. Also, do not defrost.

Baking tips

  • do not skip soaking the oats, otherwise your muffins will come out flat.
  • do not overmix the batter – please use a spatula or wooden spoon and NOT a whisk when you combine the wet and dry ingredients!
  • using a cookie scoop to transfer the batter to the muffin cups makes this an easy and mess-free task!

To freeze

Freeze the cooled muffins for up to 3 months in a freezer-friendly bag or container. Defrost unpacked on a rack on the counter.

Nutrition

Serving: 1muffinCalories: 138kcalCarbohydrates: 22gProtein: 4gFat: 3gCholesterol: 14mgSodium: 108mgPotassium: 113mgFiber: 2gSugar: 9gVitamin A: 35IUVitamin C: 1.2mgCalcium: 45mgIron: 0.8mg
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

plate with cheddar bacon baked egg cups

< Previous Post

stack of healthy homemade granola bars

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Jordan says

    May 12, 2022 at 3:54 am

    Would it be okay to replace the whole wheat flour with Oat Flour? Would I need to add extra or less or would it be equal amount?

    Reply
    • Nora says

      May 15, 2022 at 3:18 pm

      Jordan, I have never tried these with oat flour instead of wholewheat flour. My guess is that the muffins would turn out more dense. Maybe look into my Baked Oats recipe (there is a blueberry variation mentioned in the recipe) if you want something made from oats with a texture similar to muffins! Hope this helps!

      Reply
  2. Michele says

    May 03, 2022 at 11:40 pm

    5 stars
    We love this muffin recipe!!! I always double or triple it since they disappear so quickly in my home of 4 children. Who am I kidding…I make them with chocolate chips so I’m the biggest culprit of all! 😂😋 Thank you for this staple recipe! Makes my days easier too!
    Quick question….Since they have yogurt in them, are they alright stored in an airtight container on the counter?

    Reply
    • Nora says

      May 04, 2022 at 11:45 am

      Michele, I’m glad you enjoy the muffins! Love the idea with chocolate chips – sounds delicious.

      As far as storage goes, this is my personal understanding from researching the topic: The yogurt cultures are destroyed when baked at this high temperature, so they should not make the muffins go bad (the same is said for eggs, milk etc in baked goods). I myself never had an issue with leaving them on the counter for around 2 days. If I want to store them for 3-4 days, I keep them in the fridge to keep them fresh. You can store them on the counter or in the fridge, whatever you are personally comfortable with. Hope this helps!

      Reply
  3. Audra says

    April 24, 2021 at 4:44 am

    How should I adjust cooking time for jumbo muffins?

    Reply
    • Nora says

      April 24, 2021 at 11:40 pm

      Audra, I usually bake jumbo muffins for 30-35 minutes. Make sure to start checking yours after about 25 minutes, since these bake at a little higher heat. You can reduce the heat to 360°F if they get too dark on top. Hope this helps!

      Reply
« Older Comments

Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Grilling Recipes

  • Loaded Broccoli Salad
  • Perfect Three Bean Salad
  • Salmon Marinade
  • Greek Orzo Salad

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2022

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix