Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are golden, hearty, moist and delicious! They're packed full of blueberries and sweetened with coconut sugar, but the secret ingredient is soaked oats, which bring tons of extra flavor and texture. You won't believe how easy these oh-so-delicious muffins are! 

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Blueberry Oatmeal Muffins Recipe

Freshly baked blueberry muffins are a staple in our house. It's pretty rare if we don't make a new batch on a weekly basis. Because we have them so often, I'm always looking for new spins on them.

I love adding oats to muffins for their taste. I've used oats as a base for a muffin recipe before, like in these no sugar added blueberry muffins. Oats are also great in these banana oat muffins!

But for a really good texture, it's not enough to just add plain oats to muffins. When you take oats a step further and soak them into oatmeal, you get the most luscious results. These Blueberry Oatmeal Muffins are hearty, moist and plump because of the soaked.

Ingredients

Here's what you'll need to snag at the grocery store to make these muffins, and why each ingredient matters. It all starts with old-fashioned rolled oats, which give these muffins their hearty texture and help them feel filling without being heavy. If you want to go the extra mile here, soak them in your choice of milk before mixing.

The structure of these muffins comes together with all-purpose flour, which you can easily swap for a 1:1 gluten-free flour baking mix if you need a gluten-free option. Coconut sugar adds a subtle caramel-like sweetness that pairs beautifully with fruit, while baking powder gives the muffins lift so they bake up light and tender. A touch of ground cinnamon adds warmth without overpowering the blueberries, and salt balances the sweetness and brings all the flavors into focus.

For richness and moisture, liquid coconut oil keeps the muffins soft and large eggs help bind everything together. Vanilla extract rounds out the flavor and adds that cozy, bakery-style aroma. Finally, fresh blueberries bring bursts of juicy sweetness throughout the muffins. You may also use frozen blueberries in these muffins, making them an easy year-round bake whether berries are in season or not. If you do use frozen berries, do not thaw them.

Tips for Success

I used all-purpose flour for this recipe, but I've used whole wheat flour, bread flour and gluten-free 1:1 flour before for blueberry muffins. The texture varies slightly, but overall they can pretty much be interchanged. 

If you don't have coconut oil, you can substitute the same amount of melted (then cooled) butter, instead. Allow butter to cool to the touch but not solidify again. 

Some prefer to have their blueberries stay at the top of the batter. To do this, you would coat the blueberries in about 2 tablespoons of flour. Personally, I didn't find that it made a big difference for this recipe, as I always add a few extra blueberries on top anyway. 

How to Make Blueberry Oatmeal Muffins

Start by preheating your oven to 375°F and preparing a 12-cup muffin tin with liners or a light coating of grease. This gives you a clean runway once the batter is ready.

In a glass liquid measuring cup, combine the oats and almond milk or oat milk. Stir well, then let the mixture soak for at least 10 minutes, though 20 minutes is best. The oats should plump up and soften, but don't worry if there's still some liquid left. That moisture is exactly what helps create a tender muffin. Using a glass measuring cup here also makes it easy to build your liquid mixture in one place without dirtying extra bowls.

While the oats soak, grab a medium or large mixing bowl and stir together the flour, coconut sugar, baking powder, cinnamon, and salt. Always mixing your dry ingredients first helps everything distribute evenly, which means no bitter baking powder pockets later.

Once the oats are ready, add the remaining liquid ingredients directly to the measuring cup with the soaked oats, leaving the blueberries aside for now. Give it a quick stir to combine.

Then create a well in the center of the dry ingredients and pour the liquid mixture into the bowl. Using a silicone spatula, gently fold everything together just until combined. A few light ribbons of flour are totally fine here. Over-mixing can make the muffins dense and chewy, so resist the urge to keep stirring.

When the batter has just come together, gently fold in the blueberries. Use a ¼-cup measuring cup to portion the batter evenly into the prepared muffin tin. If you like, top each muffin with a few extra blueberries and a sprinkle of oats for texture and that bakery-style look.

Bake for 20 to 22 minutes, until the tops are set and the muffins bounce back lightly when touched. Let them cool in the pan for about 3 minutes, then transfer to a wire rack to cool completely. This short rest helps them firm up without steaming the bottoms.

Serving Suggestions

These Blueberry Oatmeal Muffins pair perfectly with a Spinach Veggie Egg Casserole, Orange Juice Fresh Fruit Salad, and Bacon Roasted Breakfast Potatoes for a complete breakfast or brunch!

FAQ

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