Small Batch Blueberry Oatmeal Muffins

I made these muffins last night and know you will love these too. If you are in search of a muffin to feed your family that isn’t overly sugary (no refined sugar, uses honey) and provides them with a healthy snack, this is for you. During these times of quarantine, I feel like I’m eating more snacks throughout the day than normal so these Blueberry Oatmeal Muffins were a welcomed change.

This Small Batch Blueberry Oatmeal Muffin recipe is based on Sally’s Baking Addition recipe. I cut her recipe in half, but if you are in need of 12 muffins check out the link. She makes so many amazing recipes so her site is worth looking over. Since we are just a family of three, the thought of having 12 muffins in the house seemed a bit overwhelming and I try to portion out my baked goods.

The recipe is an easy two bowl process and your kitchen helper(s) will be happy to pour all the ingredients into the two bowls and mix together. I always prepare the ingredients in kid-friendly container first, so there is a reduction of mess and stress. The biggest recipe tip from Sally was SO right, soak the oats in the milk for 20 minutes. This will be your first step and once you complete the remaining steps of the recipe, you will be ready to incorporate the oats/milk mixture. Additionally, I always have an egg substitute container in the refrigerator to supplement my eggs I have for breakfast, so I used 1/8 cup of the egg substitute in this recipe and it worked great.

Small Batch Blueberry Oatmeal Muffins (Original Recipe by Sally's Baking Addition)

Prep Time: 30 mins
Cook Time: 21 mins
Yields: 6


  • 1/2 Cup Milk
  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup + 1/8 Cup All-purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Cinnamon
  • 1/4 Teaspoon Baking Salt
  • 1/4 Cup (2 Tablespoons) Unsalted Butter (melted)
  • 1/4 Cup Honey
  • 1/8 cup egg substitute (or beat a full egg and use have the weight of that egg)
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1/2 Cup Fresh Blueberries (if frozen do not thaw)


  1. Add the Milk and Oats together in a small bowl and set aside for 20 minutes
  2. Preheat oven to 425° and add paper cupcake liners to your muffin pan. Set aside
  3. In a large bowl combine your flour, baking powder, baking soda, cinnamon and salt. Set aside
  4. In a medium bowl whisk together the melted butter, honey, egg and vanilla together.
  5. Add the wet ingredients to the dry ingredients and combine.
  6. Pour the Milk and Oat mixture after the 20 minutes and Oats have soaked up the milk. Once the batter comes together, fold in the blueberries
  7. Using a spoon or ice cream scoop, fill each muffin section. Bake at 425° for 5 minutes. Reduce oven temp to 350° and bake for an additional 16 minutes or until a toothpick comes out clean
  8. Allow the muffins to cool for 5 minutes in the pan and transfer to a wire rack. Enjoy!

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