Blueberry Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almonds. They're made with whole wheat flour and rolled oats, and thanks to a little trick of soaking the oats overnight, these muffins turn out soft and fluffy every time!
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*This post was originally published in August 2018 and has been updated with new text and photos. The recipe remains the same. Be sure to check out an original photo at the end of this post.
Since I first shared this recipe for blueberry vanilla muffins a few years ago, it's one of the recipes I return to again and again.
These muffins are perfect to prep for busy mornings, and they freeze beautifully too. And while I love to use fresh summer blueberries, it's easy to make these muffins year round with frozen blueberries.
Perhaps the best part about this recipe is that it uses overnight oats as the muffin batter base. So, by soaking your oats in milk overnight (and prepping a few other ingredients), making fresh muffins for breakfast takes very little time!
Ingredients
- Rolled oats
- Unsweetened nut milk
- Extra virgin olive oil
- Vanilla extract
- Egg
- Whole wheat flour
- Coconut sugar
- Baking powder and salt
- Blueberries
- Sliced almonds
How to make blueberry oat muffins
- Step 1: In a medium-sized bowl, stir together the oats and nut milk. Cover and refrigerate overnight, or for at least 30-60 minutes until the oats have absorbed the milk.
- Step 2: Once the oats are ready, add the oil, vanilla and egg to the oat mixture.
- Step 3: Whisk the wet ingredients together until the egg is well combined.
- Step 4: In a small bowl, whisk together the flour, sugar, baking powder and salt.
- Step 5: Add the dry ingredients to the oat mixture and whisk or stir until just combined.
- Step 6: Using a spoon, gently fold in the blueberries and almonds.
- Step 7: Divide the muffin batter into a greased 12-cavity muffin pan.
- Step 8: Bake at 425F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean
Frequently asked questions
Absolutely! While I love the juiciness of plump, fresh blueberries, when they're not in season, frozen blueberries are the next best thing. Just run them under cold water to get any icy pieces off. Drain them of excess water and gently fold into the batter. They will be softer than fresh blueberries so be careful they don't burst as you stir them in.
This usually happens if you use frozen blueberries. To prevent this, just add your blueberries to a colander and rinse under cold water until the water runs clear. Drain them well. Again, you'll want to gently fold the blueberries into the batter so the they don't burst and turn the batter blue.
They should be stored in an airtight container at room temperature and they'll last for 2-3 days.
Yes, just arrange the muffins in a single layer in a freezer safe container and freeze for up to 3 months. Defrost at room temperature before enjoying.
Recipe tips and substitutions
- While this recipe uses rolled oats, you can also use steel-cut oats for a chewy and nutty texture. Just keep in mind that the steel cut oats will require more time to soak, so be sure to leave them for at least 5-6 hours.
- To keep these muffins healthier, I prefer whole wheat flour. But I've also tested this recipe with all-purpose white flour, so feel free to substitute an equal amount for the whole wheat.
- For an extra vanilla flavor, try using unsweetened vanilla almond or cashew milk. And if you're able to find vanilla infused olive oil, use it in place of the extra virgin olive oil to amp up the vanilla flavor.
- I find darker colored bakeware tends to brown baked goods more quickly than lighter colored bakeware. I normally use a dark muffin pan, so if your pan is lighter in color, you may need to add another minute or two to the bake time.
More oatmeal muffin recipes
- Cranberry Orange Oatmeal Muffins
- Healthy Banana Nut Muffins
- Blackberry Lemon Oatmeal Muffins
- Banana Blackberry Oatmeal Muffins
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Blueberry Oatmeal Muffins
Ingredients
- 1 cup rolled oats, (or steel-cut oats - see note)
- 1 cup unsweetened nut milk
- ¼ cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- ⅓ cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
- ½ cup sliced almonds
Instructions
- In a medium-sized bowl, combine the oats and nut milk and let sit covered in the refrigerator overnight (or for at least 30-60 minutes until the oats have absorbed the milk).
- Once the oats are ready, preheat the oven to 425F and grease a 12-cavity muffin pan (or line it with cupcake liners).
- Add the oil, vanilla and egg to the oat mixture and whisk until combined.
- In a small bowl, whisk together the flour, sugar, baking powder and salt.
- Add the dry ingredients to the oat mixture and stir until just combined. Don't over mix.
- Gently fold in the blueberries and almonds.
- Using a spoon or ice cream scoop, divide the muffin batter into the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
- Store in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
Notes
- The total recipe time includes an hour for the rolled oats to soak.
- If you use steel-cut oats, they will require about 5-6 hours to absorb the milk.
- You can use frozen blueberries in this recipe. Just rinse them in a colander until the water runs clear. Drain and gently fold into the batter. They will be softer than fresh blueberries so be careful they don't burst.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Old Grey Mare says
Does smushed blueberries staining the batter present any problems other than the muffins just not having the "classic" look for presentation reasons?
Leanne says
Hey there! Some smushed berries bleeding color into the batter shouldn't affect the taste or texture of the muffins.
Tasia ~ two sugar bugs says
I love, love, love oatmeal in muffins!! I also love the crunchy almonds mixed in there! Such a winning combo and perfect for a good start to the day!
Leanne says
Oatmeal is my favourite addition to muffins too. Thanks Tasia!
Michelle | Sift & Simmer says
Ahhh, I love overnight oatmeal and blueberries -- put together into a muffin -- this is such a winning combo, Leanne! I will definitely have to try this soon! These would be my ideal breakfast!
Leanne says
They're great for breakfast with a cup of coffee. Thanks Michelle!
Katherine | Love In My Oven says
Delicious looking muffins!! Blueberry vanilla almond sounds sooo dreamy. I always like your overnight muffin creations! We've got to try these soon!
Leanne says
Thanks Katherine! Since you liked the cranberry muffins, you'll definitely enjoy these!
Christie says
These sound so good with the blueberry and vanilla Leanne! I would love to transport one into my mouth!
Leanne says
Thanks Christie!
Haylie / Our Balanced Bowl says
What a genius idea to soak the oats beforehand, Leanne! These muffins look So fluffy and delicious! I love the warm pop of blueberries in each bite! YUM! 🙂
Leanne says
Thanks so much Haylie!
Marissa says
These muffins look delicious, Leanne! Love the tip about soaking the oats.
Leanne says
Thanks Marissa!
Lizzy says
Vanilla infused olive oil sounds absolutely divine! And what gorgeous photos these are Leanne!!
Leanne says
Thanks Lizzy! Blueberries are so fun to photograph! And the oil works beautifully in these muffins! Happy Friday!