These Blueberry Oatmeal Muffins are delicious, hearty, and wholesome. They are eggless, buttery, fluffy, moist, packed with oats, and each bite is bursting with blueberries!
The muffins are perfectly sweetened and can be enjoyed for breakfast or as a snack! Making the Blueberry Oatmeal Muffins is simple without an electric mixer, and the recipe is easy to follow.
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Delicious Blueberry Oatmeal Muffins
Adding oats to muffins makes them wholesome, hearty, and filling. When oats are paired with juicy blueberries, muffins become more flavorful and delicious!
Blueberry Oatmeal Muffins are fluffy, buttery, moist, and loaded with blueberries. I used all-purpose flour and oats, but you can swap half of the flour with whole wheat flour. Adding whole wheat flour will make the muffins healthier and more wholesome.
The recipe is straightforward, and an electric mixer is not needed. You can customize it by swapping one or more ingredients or adding more add-ins.
Why You Will Love These Muffins
- Eggless Blueberry Oatmeal Muffins are tall, fluffy, and moist.
- They are tender and buttery with the hearty taste of oats.
- Each bite is bursting with juicy blueberries.
- These muffins are easy to make and perfect for breakfast or after-school snacks.
- The recipe is easy to modify as per your preferences.
Ingredients and Notes
- Oats: I used rolled oats, which I soaked in buttermilk for 15 minutes to soften. You can use quick oats if you prefer; however, you do not need to soak them.
- Buttermilk: Buttermilk makes the muffins light and fluffy. You can use either store-bought buttermilk or a buttermilk substitute.
- Flour: I initially posted the recipe using all-purpose and whole-wheat flour. But then I updated it, using only all-purpose flour. So, if you want to use whole wheat flour, you can swap half of the all-purpose flour with whole wheat or white whole wheat flour.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the blueberry oatmeal muffins.
- Butter: I like butter for its pleasant buttery taste and creaminess. For the recipe, use unsalted and melted butter.
- Sugar: I used cane sugar for these muffins, but you can use granulated sugar, dark brown sugar, or light brown sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Blueberries: I like to use fresh blueberries, as frozen ones stain the muffins too much. But feel free to use frozen blueberries. If you use frozen blueberries, add them to the batter, not the flour mixture.
How To Make Blueberry Oatmeal Muffins
- Combine oats and buttermilk in a bowl or measuring cup, stir well, and let stand for 15-20 minutes.
- This step is crucial as it allows the oats to absorb the milk, making them softer and more flavorful in the final muffins.
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease with non-stick oil spray.
- Set it aside.
- Add flour, baking powder, baking soda, and salt in a bowl and whisk until well combined.
- Fold blueberries into the flour mixture and gently mix well.
- Set aside.
- Combine melted butter, sugar, and vanilla in a large mixing bowl.
- Whisk until well combined.
- Add oat mixture and mix until everything is well combined.
- Mix the flour mixture in 2-3 parts until everything is combined.
- Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Use a cookie or ice cream scoop for easy and even distribution.
- If desired, top the muffin batter with a cane or coarse sugar.
- Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F(180°C).
- Continue baking for 12-14 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
Blueberry oatmeal muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
We can also have it as a snack or a dessert post-dinner.
These muffins stay at room temperature for up to 2 days. Cover your leftovers tightly and place them in the fridge for 4-5 days.
Baking Tips For Blueberry Oatmeal Muffins
Buttermilk: Buttermilk makes the muffins extra tender and moist. You can either use a store-bought buttermilk or make a buttermilk substitute.
Buttermilk Substitute: If you do not have a store-bought buttermilk, make the substitute at home. Add a tablespoon of white vinegar or lemon juice to a cup of milk, stir, and let it stand for 5 minutes. Your buttermilk substitute is ready to use! You can also check out the detailed post on buttermilk substitute: Homemade Buttermilk Substitute.
Measuring: Measure all ingredients correctly, using a kitchen scale, for the best results.
FAQ For Blueberry Oatmeal Muffins
Do I Need To Soak The Oats?
I tried the recipe by adding the oats without soaking them. However, I was unhappy with the result, as I could taste the raw oats even after baking. So, I decided to soak the oats to make them soft. But then I realized that they not only became soft, but the mixture became creamy and thick. And ultimately, that resulted in a creamy muffin batter. So, I highly recommend to soak the oats for 15-20 minutes for the tall, flavorful, and hearty muffins.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can swap half of the all-purpose flour for whole wheat flour or use only whole wheat flour. If using whole wheat flour makes your batter dry, add 2-3 tablespoon of milk or buttermilk. Also, please note that the texture and taste of whole wheat flour muffins will slightly differ.
Why Are My Muffins Dense and/or Dry?
While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
More Eggless Muffins
Recipe Card
Blueberry Oatmeal Muffins (Eggless)
Ingredients
- 1 cup (90g) rolled oats
- 1 cup (240ml) buttermilk
- 1¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (85g) unsalted butter melted
- ½ cups (100g) cane sugar or granulated sugar
- 1 cup (140g) fresh blueberries
- 1 teaspoon vanilla
Instructions
- Combine oats and buttermilk in a bowl or measuring cup, stir well, and let stand for 15-20 minutes. This step is crucial as it allows the oats to absorb the milk, making them softer and more flavorful in the final muffins.
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick oil spray. Set it aside.
- Add flour, baking powder, baking soda, and salt in a bowl and whisk until well combined. Fold blueberries into the flour mixture and gently mix well. Set aside.
- Combine melted butter, sugar, and vanilla in a large mixing bowl. Whisk until well combined.
- Add oat mixture and mix until everything is well combined.
- Mix the flour mixture in 2-3 parts until everything is combined. Do not overmix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. Use a cookie or ice cream scoop for easy and even distribution.
- If desired, top the muffin batter with a cane or coarse sugar. Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F(180°C).
- Continue baking for 12-14 minutes or until the toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
- Blueberry oatmeal muffins are perfect for breakfast. They taste delicious with some butter spread on them.
- We can also have it as a snack or a dessert post-dinner.
- These muffins stay at room temperature for up to 2 days. Cover your leftovers tightly and place them in the fridge for 4-5 days.
Notes
- Buttermilk: Buttermilk makes the muffins extra tender and moist. You can either use a store-bought buttermilk or make a buttermilk substitute.
- Buttermilk Substitute: If you do not have a store-bought buttermilk, make the substitute at home. Add a tablespoon of white vinegar or lemon juice to a cup of milk, stir, and let it stand for 5 minutes. Your buttermilk substitute is ready to use! You can also check out the detailed post on buttermilk substitute: Homemade Buttermilk Substitute.
- Measuring: Measure all ingredients correctly, using a kitchen scale, for the best results.
Sruthi says
Hi, What other fruit can I substitute blueberries with?
Jigna says
Hi Sruthi, I will recommend only to use blueberries in this recipe, however you can also use the same amount of the frozen blueberries. Each fruit has different water content and moisture, but you can use chocolate chips in this recipe instead of blueberries.
Josie says
Hello Jigna, thank you for posting your vegan and especially eggless recipes. My son has food allergies and I try allot of recipes posted online, but your recipe for the blueberry oatmeal muffins are far the best I made. However, I tweaked it a bit, because I did not have the same ingredients. I used oil instead of butter and I used both brown and white sugar , also I made it in a 9 inch cake pan because I don’t have a muffin tin. Regardless the changes The muffin “cake” came out so so good.
I can’t wait to try your other recipes
From one busy working mother to another, thanks for sharing your family recipes.
Josie N
P.S I will be forwarding you website to a few of my friends
Jigna says
Hi Josie, thank you so much for your kind words; it means a lot to me. And I loved your version of muffin cake; it’s a great idea. Please stay tuned for more eggless recipes. Thanks once again for sharing it with your friends.?❤
Nary says
Hi. Why aren’t the oats and milk doubled when you 2x the recipe? All the other ingredients are doubled.
Thanks
Jigna says
Hi Nary, thank you so much for noticing the issue. It has been resolved and updated. Thanks again.?
Nikki says
Oh my goodness these are amazing! Thank you for sharing this recipe. I’m not finding the nutrition facts, do we know how many calories in a muffin? xx
Jigna says
Hi Nikki, thank you so much! I am working on providing nutrition information for my recipes. I will update soon; please stay tuned.
N A says
Hello, this recipe looks great! Can blueberries be substituted with strawberries in this recipe? Keeping your reply above in mind wrt water content. Thanks!
Jigna says
Hi, yes, you can use strawberries instead of blueberries. And I would suggest increasing the baking time by a couple of minutes more to make sure that muffins are not too moist from the inside. Also, chop the strawberries into small pieces.
I hope this will help; happy baking!
Anonymous says
Awesome! Thanks for your reply and the tips. I am excited to bake these over this weekend 🙂
Ketki Bhagat says
Can we make ots powered and use for this recipe?
Jigna says
Hi Ketki, I have not tried this recipe using oat flour or powdered oats. But I think powdered oats will not work in this recipe as it will change the texture of the muffins.