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Soaked oatmeal muffins made with barley flour

Soaked Oatmeal Blueberry Muffins

These healthy, moist muffins are made with soaked and softened oats, which give the recipe great flavor and texture.
Course Bread
Cuisine American
Keyword Healthy, Muffins, Oatmeal
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 138kcal
Author Lauren Goslin


  • 1 cup milk of your choice
  • 1 Tbsp lemon juice or apple cider vinegar
  • 1 cup rolled oats
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 1 cup flour barley and oat are my favorites
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup blueberries


  • Mix the milk, lemon juice or vinegar, and oats.
  • Cover and let soak for 20 minutes.
  • Preheat the oven to 350 degrees.
  • Mix the soaked oats with the oil, maple syrup, egg, and vanilla (stir in the blueberries last).
  • In a separate bowl, mix the flour, baking powder, and salt.
  • Mix the dry ingredients with the wet just until combined.
  • Divide the batter between 12 paper muffin cups.
  • Bake 12-15 minutes or until toothpick comes out clean.


Nutrition facts based on using barley flour.
WW Points: 5


Calories: 138kcal | Carbohydrates: 19.8g | Protein: 2.9g | Fat: 5.6g | Fiber: 2.2g | Sugar: 4.9g