These Blueberry Oatmeal Muffins are golden, hearty, moist and delicious! They’re packed full of blueberries, sweetened with coconut sugar and made with soaked oats for extra flavor and texture. You won’t believe how easy and delicious these blueberry muffins are!
This post has been sponsored by Silk®. All thoughts and opinions are my own.
Freshly baked blueberry muffins are a staple in our house.
It’s pretty rare is 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 and their nutritional value. But just adding oats to muffins doesn’t always change up the texture. I’ve used oats as a base for a muffin recipe before, like in these No Sugar Added Blueberry Muffins.
When you take oats a step further and soak them, you get Oatmeal Muffins. Specifically, these Blueberry Oatmeal Muffins are hearty, moist and plump because of the soaked oats, or oatmeal, in them. If you want to go the extra mile here, soak them in Silk® Oat Yeah™ Oatmilk. Right now you can save on Oat Yeah Oatmilk, too!
These Blueberry Oatmeal Muffins may look fancy, but they are, in fact, so easy to make. So easy that a toddler can make them, with supervision of course! I loved having my three-year-old help me mix all of the ingredients together.
Reasons to love these blueberry muffins:
- They are sweetened with coconut sugar and I love being able to feed them to my kids knowing that.
- That golden brown color is a trademark of using coconut sugar, but it also comes from the rich color of the milk used for the oats!
- They are dairy free! I’ve talked a bit about my son’s sensitivity to dairy and while we aren’t exclusively dairy free by any means, it’s really important to me to have options. We use Silk® Oat Yeah™ Oatmilk, which we love. It is free of nuts, soy, carrageenan, and artificial colors and flavors. A glass of this milk is perfect with a warm Blueberry Oatmeal Muffin!
- The texture! These are not squishy or chewy oat muffins. They are moist and have the perfect classic muffin texture when you bite into them.
- The ingredients are simple and ones you may have on hand at all times already. If not, just make a quick run to your local Albertsons to pick up the ingredients.
Tips for Making the Best Blueberry Muffins
- 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.
- Always mix together your dry ingredients in your medium size mixing bowl. I like to stir all of my liquid ingredients in a glass measuring cup, for easy measuring. Then you’ll create a hole in the center of the dry ingredients to pour in the liquid ingredients and gently combine.
- There can be some small ribbons of flour through the batter. Don’t go crazy with mixing or the batter may become too dense and chewy.
- Soak the oats for a minimum of 10 minutes but 20 minutes is best. They should puff up a bit, but there will be liquid left also.
How to Make Blueberry Oatmeal Muffins
- Preheat oven to 375. Prepare a 12 cup muffin tin.
- In a glass liquid measuring cup, pour in oats and Silk® Oat Yeah™ Oatmilk. Stir and let soak for 20 minutes.
- In a large mixing bowl, combine flour, coconut sugar, baking powder, cinnamon, and salt.
- Combine remaining liquid ingredients with soaked soats, except for the blueberries.
- Create a space in the center of the bowl. Pour ingredients into the bowl and gently mix ingredients with a silicone spatula.
- Gently fold in blueberries.
- Use a 1/4 cup measuring cup to scoop batter into a greased or lined muffin tin. Top with extra blueberries and sprinkle with oats.
- Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
- Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
- Store in an airtight container, lined with paper towels, for up to two days. Muffins will last longer in fridge, just reheat in microwave or oven before eating.
Your choice of milk can be substituted for oat milk. You can also use whole wheat, bread, or 1-1 gluten free flour. Frozen blueberries can be used, do not thaw before using. Substitute melted (then cooled but not solidified) butter for coconut oil if desired. You can use brown sugar instead of coconut sugar.
Serving Size: 1
Amount Per Serving: Calories: 206 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 31mg Sodium: 224mg Carbohydrates: 33g Fiber: 2g Sugar: 11g Protein: 4g
Your choice of milk can be substituted for oat milk.
You can also use whole wheat, bread, or 1-1 gluten free flour.
Frozen blueberries can be used, do not thaw before using.
Substitute melted (then cooled but not solidified) butter for coconut oil if desired.
You can use brown sugar instead of coconut sugar.