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Wholesome and delicious these fluffy Blueberry Oatmeal Muffins are packed with healthy ingredients such as chia seeds, oats, and blueberries. They’re easy to make and can be made in under 30 minutes for one tasty snack or breakfast.
I believe I prefer my blueberries baked. This Blueberry Torte and Blueberry Cobbler are just a couple of examples of some of my favorite blueberry recipes just like these blueberry oatmeal muffins.
Why This Recipe Works
Waking up to a kitchen filled with the warm scents of homemade muffins baking in the oven is one of life’s great pleasures. These simple muffins will fill your kitchen like a bakery and they’re extremely easy to make. It takes about 30 minutes to make them from start to finish.
Though they’re not entirely healthy as muffins rarely are they are loaded with healthy ingredients and can easily be made gluten-free, dairy-free, and even vegan.
Whether you’re making a batch for brunch, breakfast, or even snacks these muffins also freeze well. They even make a great after-school snack.
This was one of the very first recipes on my site that I called “blueberry chia oat muffins,” which upon reading Sally’s Baking Addiction I learned they’re actually oatmeal muffins, not oat muffins. Oats being a dry ingredient create a different muffin and these oats are soaked and softened creating an oatmeal texture.
If you love healthy oatmeal recipes try this Flaxseed Oatmeal or this Baked Apple Oatmeal for breakfast next, and then these Vegan Oatmeal Cookies for a treat.
Ingredients Needed
- Milk: For this recipe, I actually used a plant-based milk alternative. You can use regular milk or your favorite milk alternative too.
- Oats: You will need old-fashioned rolled oats for this recipe. Not the quick cooking kind and you can also use gluten-free oats.
- Oil: Any type of oil will work for this recipe. If you’re looking for an extremely healthy oil that can withstand the initial high temperature I recommend avocado oil.
- Maple Syrup: You can use maple syrup or honey for a sweetener, which is in place of using refined sugar.
- Chia Seeds: They’re rich in minerals, high antioxidants, and high in fiber. Chia seeds are optional in this recipe but are highly recommended for all their added benefits.
- Flour: I mainly use all-purpose flour when making these muffins, but you can easily swap that out for a measure-for-measure gluten-free flour too.
Step-by-Step Instructions
- Soak the oats. Place the milk and oats in a small bowl and stir together to combine. Let the oats soak in the milk for about 20 minutes.
- Mix the dry ingredients. In a large bowl whisk the flour, baking powder, baking soda, cinnamon chia seeds, and salt. Set aside.
- Mix the wet ingredients. In a separate medium bowl whisk the oil, applesauce, maple syrup, egg, and vanilla extract together until well combined.
- Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix them together. Don’t overmix if you’re using regular all-purpose flour.
- Add in the soaked oats. Add the oat mixture and fold it in to combine.
- Mix in the blueberries. Fold the blueberries into the muffin batter using a wooden spoon or rubber spatula.
- Arrange. Spoon the batter into a greased muffin tin or a muffin tin lined with muffin liners.
- Bake. Heat the oven to 425º F and bake the muffins for 5 minutes. Without opening the oven decrease the temperature to 350º F and continue baking for 15 to 17 minutes.
Helpful Equipment
- Muffin Tins: Jumbo Muffin Tin, Mini Muffin Tin, Regular Muffin Tin.
- Mixing Bowls
- Wooden Spoon
- Batter Scoop
Freezing and Storage Instructions
- Freezing Instructions: After baking, allow the muffins to cool completely. Then individually wrap each muffin in plastic wrap and place them in a sealable freezer bag. They will last for up to 2 months in the freezer.
- Storage Instructions: Place the muffins in an air-tight container and keep them at room temperature for up to 4 days.
Recipe Notes and Expert Tips
- You don’t have to use blueberries for this recipe. Use your favorite fruit such as strawberries or apples, or better yet use what is in season. You can also use chocolate chips!
- This recipe makes 10 jumbo muffins or 18 to 20 regular-sized muffins. You could also use a mini muffin tin as well.
- If baking mini muffins bake them at 350º F for 11 to 13 minutes.
- The key to achieving those perfectly round muffin tops is to bake the muffins at a higher temperature, 425º F, for 5 minutes initially and then decrease the temperature to 350º F for the remainder of the baking time.
- For an easier clean up use muffin liners instead of greasing the muffin tin.
FAQs
Yes, you can. There is a difference between oatmeal muffins and oat muffins though. Oat muffins just have oats mixed in the batter, whereas the oats are soaked in oatmeal muffins to create an oatmeal-like batter.
There are many potential reasons for flat-topped muffins. One of the main problems could be the temperature of your oven. Sometimes oven temps vary and even though you set it at 425º F it may not actually make it to the temp. To assess this you can use an Oven Monitoring Thermometer.
Next, you’ll want all your ingredients to be at room temperature when you start to prepare the batter. This means the milk, applesauce, and egg all need to sit out for about 20 minutes prior to starting the recipe.
Another reason could be overmixing the batter if you’re using regular all-purpose flour. Overmixing causes too much gluten, which results in a denser muffin.
Lastly, using a higher heat to bake the muffins initially allows the batter to rise quickly, which gives it more of a dome shape as it finishes baking.
Related Recipes
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Blueberry Oatmeal Muffins
Equipment
- Muffin Tin
- Mixing Bowls
- Wooden Spoon
Ingredients
- 1 cup Milk or milk alternative
- 1½ cups Old-Fashioned Rolled Oats
- 1 cup Flour gluten-free measure-for-measure will also work
- 1 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoom Cinnamon
- 2 tablespoons Chia Seeds
- 1/4 cup Oil
- 1/4 cup Applesauce
- 1/2 cup Maple Syrup or honey
- 1 Egg room temperature
- 1 teaspoons Vanilla Extract
- 1 cup Blueberries
Instructions
- Preheat the oven to 425º F and line a muffin tin with paper liners or spray with cooking spray.
- Place the milk and oats in a small bowl and stir together to combine. Let the oats soak in the milk for about 20 minutes.
- In a large bowl whisk the flour, baking powder, salt, baking soda, cinnamon chia seeds, and salt. Set aside.
- In a separate medium bowl whisk the oil, applesauce, maple syrup, egg, and vanilla extract together until well combined.
- Pour the wet ingredients into the dry ingredients and mix them together. Add the oat mixture and fold it in to combine.
- Fold the blueberries into the muffin batter.
- Spoon the batter into the prepared muffin tin and fill each cup almost to the top. Sprinkle additional oats and blueberries on top or dust with coarse sugar.
- Bake for 5 minutes at 425º F and then without opening the oven decrease the temperature to 350º F. Bake for an additional 15 to 17 minutes or until a toothpick inserted comes out clean.
Notes
- You don’t have to use blueberries for this recipe. Use your favorite fruit such as strawberries or apples, or better yet use what is in season. You can also use chocolate chips!
- This recipe makes 10 jumbo muffins or 18 to 20 regular-sized muffins. You could also use a mini muffin tin as well.
- If baking mini muffins bake them at 350º F for 11 to 13 minutes.
- The key to achieving those perfectly round muffin tops is to bake the muffins at a higher temperature, 425º F, for 5 minutes initially and then decrease the temperature to 350º F for the remainder of the baking time.
- For an easier clean up use muffin liners instead of greasing the muffin tin.
I loved this recipe and will 100% make again. I’ve been eating for breakfasts and my fiance is eating as a post workout snack. A few things I did differently:
I didn’t have applesauce so I made it without, still delicious; used coconut cooking spray for the tins, which gave it a really subtle coconut taste, which we loved; added chopped raw walnuts. Yummmmmm.
Lastly, I was a little confused about the sugar situation. Was I supposed to use maple syrup in lieu of sugar? Both were listed. I cut the sugar in half (used 1/4 cup, and then did a 1/4cup honey and 1/2 cup maple). But I think that next time I’ll try to skip the sugar and just use honey and maple to make it a bit healthier.
But dannnnng. These were DELISH and will definitely go in our rotation.
Hello, Amelia! I’m so glad these turned out great for you and my apologies for the confusion on the sugar. This is a recipe I have adapted over the years to make it healthier and I forgot to remove the actual “sugar” from the recipe card. I’ll update that now, but you are correct, you’ll want to use maple syrup in lieu of sugar.
I loved this recipe and will 100% make again. I’ve been eating for breakfasts and my fiance is eating as a post workout snack. A few things I did differently:
I didn’t have applesauce so I made it without, still delicious; used coconut cooking spray for the tins, which gave it a really subtle coconut taste, which we loved; added chopped raw walnuts. Yummmmmm.
Lastly, I was a little confused about the sugar situation. Was I supposed to use maple syrup in lieu of sugar? Both were listed. I cut the sugar in half (used 1/4 cup, and then did a 1/4cup honey and 1/2 cup maple). But I think that next time I’ll try to skip the sugar and just use honey and maple to make it a bit healthier.
But dannnnng. These were DELISH and will definitely go in our rotation.
The ingredients list sugar, but no sugar in the step-by-step. Also the ingredients have two measurements for salt 1/2tsp and 1/4tsp.
Hey Ashley, my apologies for the confusion. I’ve fixed the recipe card. I hope you enjoy these muffins.
Amazing! They’re moist and flavorful. Will certainly make again.
Thanks, Sarah! So glad you enjoyed these!
This is such a great grab and go breakfast for the kids and I love that it is so healthy and delicious too.
Delighted to hear the kids loved them too!
Yum! These muffins were a total hit! Turned out amazing and were so easy to make! Really great texture and you cannot beat blueberries in a muffin! Will definitely make these again!
So happy to hear! Thanks for sharing!
These muffins are perfect for back to school. I doubled the recipe this week for a quick breakfast on the go. Love the wholesome ingredients
Thanks for sharing! Hope it makes your back to school mornings a little easier!
I made a giant batch of these and gave them to my kids as a grab and go breakfast all week long!! They were moist and absolutely delicious!
Grab and go breakfast – so smart! Thanks for sharing!
These blueberry muffins are not only beautiful they are wholesome, filling, and delicious!
I’m so glad you loved them!
Tried the recipe and it is so good! I didn’t have muffin trays so I used a glass container instead, so it became a cake of some sort.
What a great idea!! It would be almost like a coffee cake. I’ll have to try it.
I made these yesterday and loved them. My husband has had half of them already. The only thing I changed was the amount of sugar. Instead of 1/2 C. sugar, I used 1/4 C. Almost forgot, I also used regular whole wheat flour as I am out of the white. They were great.
Thank you.
EJ! Those are two great substitutes. I’m all for cutting down on sugar, especially when making these for my kids. And that’s hilarious your husband has eaten most of them ????.
Will almond flour work instead?
Hey, Jessica. I’ve never tried these with almond flour, but I do think you could use alternative flours. Maybe you could try a blend of coconut flour and almond flour. If you’re trying to cut gluten a measure-for-measure gluten-free flour would definitely work (just add xanthum gum too).