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!
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
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
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).
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
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.
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.
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!
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!
Printable recipe
Blueberry Oatmeal Muffins
Recipe details
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.
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!
Priscille says
Made these using vanilla coconut yogurt and oat flour for gluten and dairy free version. Also replaced vanilla essence for almond essence. Turned out delicious!
Josie says
I made these for the first time last week and have already made 12 more. A huge hit in my house and so healthy too which is even better. I won’t go back to making muffins any other way now. Delish (I also add white choc chips)
Nora says
I’m so glad, Josie!
Michael J. says
I made these muffins this morning. They came out perfect and very delicious. This will be a regular recipe for me and my wife. Thanks for sharing.
Nora says
Michael, I’m so glad to hear!
Elizabeth says
I’ve made this recipe more times than i can count, a filling, healthy, and TASTY muffin for our whole family
Nora says
I’m so glad, Elizabeth!
Lauren says
I make these quite often as they have ingredients we usually have laying around. We have old fashioned oats and the batter was far thicker than in the video so I add extra moisture – anything really…today was fresh milk, sometimes almond milk or even water or apple sauce. They are ALWAYS a hit in our house!
Marianne says
I also used old fashioned oats and dough was thick and dry. Hard not to overmix! Added some buttermilk but didn’t want to ruin them in some way. Wondering if my baking powder was old or if I overmixed?
Nora says
Marianne, did you measure out the oats and flour correctly? You need to spoon the flour loosely into the cup, then level off with the back of a knife. Otherwise you’ll end up with too much flour and the batter will be too dry.
eno says
made these this morning and added 2tbsp lemon juice and a dash of cinnamon for increased flavour. my batter looked a lot thicker than in the video and on the dry side but i think that was because i only had small eggs so i added another half an egg and it was the perfect consistency. after putting in silicone cups i topped half of them with cinnamon sugar for that extra bit of crunch that i love. came out the oven after 21 minutes, the perfect amount of sweetness and fluffy texture! gave a few to my sisters and they enjoyed them. thank you so much for this healthy and nutritious breakfast! 🙂 will definitely be making these again!
Amy says
I love this recipe. I make it every week so I have an easy breakfast made that’s healthy. The only change that I’ve made is I double the blueberries! Sometimes I add a little lemon juice or lemon zest. So yummy!
Hannah says
I think these taste great! It’s my first attempt at making a healthy baked good. I’m trying to give up sugar and just eat healthier and these muffins are perfect. I still get the satisfaction of eating something “bad” yet it’s not bad for you!
Byenia says
These turned out pretty good when I made a batch last night. Didn’t have greek yogurt so I subbed unsweetened vanilla almond milk. The texture was great, but next time I might try a splash of almond extract in the mix. Thanks for this healthier recipe!
Nora Rusev says
I’m so glad you enjoyed the muffins, Byenia!
Sandy says
I made this blueberry oatmeal muffins just now and they look delicious. I can’t wait to taste them once its a little cooler. Thank you so much for sharing this healthy and yet easy to make.
Nora Rusev says
I’m so glad, Sandy! Thank YOU for making the muffins, and for coming back to leave a review. I appreciate it very much.
Marley says
I made 2 batches of these! 1 I used Greek yogurt like the recipe calls for, the 2nd batch I used vanilla almond milk instead of Greek yogurt. They turned out so much fluffier with the almond milk!! Both were Absolutely delicious but I did end up liking the vanilla almond milk Batch more. It added a little more guilt free sweetness also!
Nicholle says
Just made these with my toddler! I added about 1/2 tsp. of almond extract and they came out delicious!
Macy says
Made with banana instead of egg. Turned out great! My 18month old son loves them & so do I! Added bonus that they are healthy!
Sue says
Made them and loved them. Will be a repeater.
Donna H says
I tried these a few weeks ago and loved them. They aren’t super sweet and are perfect for a grab and go breakfast. At first I was the only one eating them. Now I make them every couple of days because my son has also fallen in love with them.
Nina says
Just made them and ate 2 of them still warm.
Love it! I even used less honey and they still tasted sweet enough.
Greetings from Germany:-)
Kendal says
These turned out great. The definitely aren’t sweet, but still yummy. My 5 year old and 15 month old both approved, which is great because I am also looking for healthy snacks for my kids. I also used gluten free flour because I cannot have gluten and they turned out great.
Nora Rusev says
Kendal, I’m glad to hear these worked out well with gf flour! And yes, I cherish every recipe all three of my kids will eat. Thanks for your review, I appreciate it.
Donna H says
Just made this recipe and loved it – delicious without being overly sweet and making you feel like it is a cupcake. The directions were perfect. I used old fashioned oats, white whole wheat flour and vanilla nonfat Greek yogurt (was out of plain) and they are delicious.
Nora Rusev says
I’m so glad to hear this, Donna! Thank you for trying my muffin recipe, and for taking the time to leave a review. I appreciate it!
Lynette says
Enjoyed these so much! There are some in the oven and this is my fourth time making them. Thanks so much for sharing this guilt free treat.
Audrey says
I really enjoyed this recipe! I did not have greek yogourt so I swapped it with applesauce and I also swapped the oil with applesauce! I added 1/4 cup of ground flaxseed as I always do with my muffin and granola bar recipes! Delicious!!! Such a simple yet tasty recipe, thank you 🙂
Nora says
Love your swaps, Audrey! I’m glad you enjoyed the muffins, and thanks for your review – I appreciate your time.
Jacqueline W Brown says
Moist and delicious with just the right amount of sweetness!
Nora says
I’m so glad you enjoyed the muffins, Jacqueline! And thanks for our review – I appreciate your time.
Brenda says
These muffins are delicious! I am so happy that Shirley made the comment about the batter. I was just about to add some liquid when I scrolled down and saw what she said about cookie dough consistency. They turned out great and I was able to use some of the fresh blueberries I picked yesterday. They were also approved by my 4 year old!
Shirley says
I didn’t expect the batter to be so thick (mine was almost like cookie dough so I was worried, but to other bakers-don’t be!!). Mine turned out great and actually baked through within 15 minutes. Great tip on letting the oats soak with the wet ingredients! My favorite part about this recipe is definitely using honey as a sweetener. Thank you!
Nora says
I’m glad the muffins turned out so well for you, Shirley! Thanks for the review – I appreciate your time.
Fiona says
Amazing
Nora says
I’m glad you enjoyed the muffins, Fiona!
Louise says
Perfect – so easy healthy and yum!
Nora says
I’m very glad to read this, Louise!