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!
*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 to make this blueberry muffin recipe
- 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
Can you use frozen blueberries? 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.
How do you prevent your blueberry muffins from turning blue? 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.
How do you store these blueberry muffins? How long will they last? They should be stored in an airtight container at room temperature and they’ll last for 2-3 days.
Can you freeze them? 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.
Additional 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
More blueberry recipes
If you make these oatmeal blueberry muffins, I would love to hear what you think in the comments below!
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Print
Blueberry Oatmeal Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
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!
Ingredients
- 1 cup rolled oats (or steel-cut oats – see note)
- 1 cup unsweetened nut milk
- 1/4 cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- 1/2 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.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
These muffins are drool-worthy! And I want my clothes to smell like them too!
Haha! Thanks Lily! It’s not often I like my clothes to smell like food, but I didn’t mind the scent of these muffins!
I love the idea of vanilla infused oil, Leanne as well as the fact that these are overnight muffins. They look so delicious and moist – I am looking forward to trying your recipe. Thanks so much for sharing! 😁
Thanks so much Denise! I like being able to do some prep the night before so fresh muffins in the morning are a little easier. I hope you like them. Be sure to let me know what you think!
What a yummy muffin recipe and I LOVE blueberries…who doesn’t right?? I could definitely start my day with one of these beauties with a cuppa 😉
Thanks Dawn! Yes, blueberries are a must like, especially if you live in NL! (Although my hubby doesn’t like them!) And one (or three) of these with a morning cup of coffee sounds like a great idea!
I often think of combining blueberries with lemon, but blueberries and vanilla sounds heavenly! Pinned!
Thanks Elaine! I think it’s a warm and cozy combo! Thanks for pinning!
In spite of the heat, you are making me want to bake muffins. These look so perfect, and I love the sound of that vanilla olive oil!
Thanks Colleen! It was a hot few weeks recipe testing muffins in my kitchen. But I think it was worth it!
I was so excited by your teaser picture of these on Instagram! The muffins look perfect and bursting of blueberries! Yum, yum, yum!
Thanks so much Kelly! Hope you’re having a great week!
These muffins look so good ! Vanilla infused olive oil, how interesting ! With blueberries and almonds…..oh yum ! And I love the idea of using overnight oats, thanks for sharing!
Thanks Vicky! The vanilla infused oil adds a nice flavour and the overnight oats create a great texture! Thanks for stopping by!
These muffins look scrumptious Leanne! Love that they can be made overnight for the morning. I know my boys would devour these!
Thanks Tanya! They’re a quick and easy muffin recipe, so perfect for busy weekday mornings!
These blueberry muffins look amazing! Perfect for brunch!
Thank you Natalie! I agree, these muffins would be great for brunch!
I love all your tips! I never thought of the overnight oats in muffins. Vanilla infused olive oil sounds wonderful with blueberries and almonds! I can’t wait to try it, so pinning for later! Thanks Leanne!
Thanks for pinning Kim! I usually add overnight oats to my muffin recipes. Helps keep the muffins moist and adds a great texture! Have a great week!
These blueberry oatmeal muffins look and sound delicious. I do love porridge with berries, and I like this healthy indulgence too. P.S. If you need to continue baking various muffins – please go ahead. You can ship to me all those you cannot consume, and I’ll help to destroy them 😉
Haha! Thanks Ben! I’ll keep that in mind!;)
Blueberries are my favorite fruit to use in baked goods. I love how they burst!
Yes, when they burst, it makes muffins and cakes look all the prettier!
This looks so delicious Leanne, I could eat these muffins for breakfast, lunch and dinner. I love blueberry muffins, and with the almonds and oats, it must taste amazing 🙂
Thanks Ashika! I’m glad you like them. Blueberry muffins are one of my faves too!
Muffins made with overnight oats? What an awesome idea! And I had no idea that vanilla infused olive oil existed, I’ll definitely be checking that out!!
Thanks Lisa! The overnight oats just save a step in the morning, and help keep the muffins moist. I love using different infused oils, and this vanilla one is definitely worth a try!
Vanilla infused olive oil sounds wonderful — that would be so great for baking! I love making overnight oats so I love the idea to make them into muffins, especially with my favorite berries ever. My kids would love these!
Thanks Marcie! The vanilla oil is great for baking, especially when paired with blueberries! It created a lovely smell in my kitchen!
Oh wow, that vanilla olive oil looks AMAZING. I’m going to have to order some. I used their peach balsamic recently and it is so good. These muffins look PERFECT and I can’t wait to make them. The next time we buy blueberries, I’m totally making them.
Thanks Madison! The vanilla oil is lovely, and great for baking. I recently used their peach balsamic in a blueberry peach salad dressing, and it added a great flavour! Let me know what you think if you make these muffins! And thanks for organizing Muffin Week!
These muffins are BEAUTIFUL! Is there anything better than a blueberry muffin? Just give me a cup of coffee and one of these babies and I’m all set for breakfast 🙂
Thanks Kelsie! Blueberry may be my favourite kind of muffin to make, especially when the blueberries are in season locally! One or two for breakfast and a cup of coffee would be perfect! 😉
Nothing beats a blueberry muffin for breakfast Leanne! Or as a little afternoon treat! Great addition to Muffin Week!
Thanks Mary Ann! An afternoon snack with a cup of tea works for me!