Blueberry Oatmeal Muffins

Jump to Recipe

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.

Blueberry muffins

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results. Does the world really need 1 more blueberry muffin recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. 🙂

Blueberry oatmeal muffins


Hearty Texture. Not Flat. Not Squishy.

These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. Today we’re making OATMEAL muffins.

These oatmeal muffins are:

  • satisfying
  • simple to make
  • warm + buttery
  • made with oats
  • sweetened with honey
  • bursting with blueberries

Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above. What’s fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!

Flat muffins

How to Make Oatmeal Muffins

There are only 2 main steps before baking the muffins.

  1. Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
  2. Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.

Oats and blueberries for muffins

Blueberry muffin batter

Ingredients for Blueberry Oatmeal Muffins

Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.

If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!

Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe blow guarantees tall muffin tops.

Blueberry muffins

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with fresh berries, whole oats, and zero refined sugar, you can feel good eating one or two, or three! Soaking the oats is the most important step, so don't skip it.


  • 1 cup (240ml) milk
  • 1 cup (80g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)


  1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes:

  1. I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work.
  2. I recommend whole oats. Steel cut oats work as well, but avoid quick or instant oats. They're too thin and will dissolve in the batter as it cooks.
  3. For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  4. You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  5. You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  6. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

Using SparkRecipes calculator and calculated using unsweetened almond milk these muffins come out to 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Blueberry oatmeal muffins


  1. I just made these muffins and I downed 3 in like 5 minutes!! They are really delicious!!
    I used a blend of flour-60% whole wheat and 40% white and they taste all white. I used frozen blueberries and was I supposed to drain the liquid because the muffins turned purple. Didnt take away from the taste though!

    1. I’m happy you like them! If using frozen berries you do not need to thaw them – so there won’t be any liquid to turn them purple 🙂

  2. These were amazing!! I love the texture of the muffin base, and it’s giving me plenty of ideas… Next time I will make them with chunks of apple instead, and I’m thinking about inventing a hearty, oaty topping a bit like a cross between streusel and crumble? I’m salivating just thinking about it…

  3. Sally, these muffins are UNBELIEVABLE!! I was browsing for some lemon blueberry muffins to make on this chilly summer day, and these popped up. The addition of oats intrigued me, so I decided to give it a try (knowing that I wouldn’t be let down, as your recipes are always a hit).
    The flavour of these are on point. Buttery, moist, fluffy, perfect! I did add a little lemon zest and juice, which makes the flavour pop even more. I believe that this could be used as a wonderful base for different flavours–I’m thinking apple cinnamon, orange blueberry, the possibilities are endless.
    The kids and I made one batch, but I’m sure we will be making another couple batches to put in the freezer before it gets hot again. Thanks!!

  4. I made these muffins today and they turned out great. A perfect delicious muffin that is low in sugar and includes oatmeal and blueberries! I used maple syrup in place of honey and buttermilk for milk. And I sprinkled the top with coarse sugar. Your instructions are always so complete and your bake times are spot on. Thanks for another great recipe.

    1. If Sally’s Baking Addiction could be credited as the source of the recipe, that would be appreciated! Thank you so much!

  5. Well..I was really excited about these muffins but I did have some issues. I did soak the raw oats in milk for 20 minutes but I don’t think that it was soft enough and effected the texture of the muffin. Do you have suggestions on how to check if the oats have soaked long enough?

    I also used organic honey and the muffins need to be a bit sweeter. Even for a muffin, I don’t think it was sweet enough.

    I love your recipes and this is the first time I was not trilled with the outcome. I will keep trying though!

    1. Hi Roze! If there is little liquid after the oats have soaked, you’re golden. Was there a lot of leftover milk you added? Feel free to add more honey next time, too!

      1. Hi – there was a lot of liquid left over so next -time I will soak for 30 min and see how it comes out. thanks!

  6. Hi Sally,

    These muffins look incredible! I’ve been trying to eat more vegan lately, do you think these would work with a flax egg replacement?

    Thanks so much!

  7. Hi Sally! I just made these muffins, and let’s just say the batter was amazing and they smell to die for. I do have a question on how to best freeze these. Do you individually wrap the muffins? Hoping to freeze them for easy breakfast on the go before work!

    Thank you!

    1. Hi Gabrielle! I actually just place all the muffins in a Tupperware or large zipped-top bag and freeze. Though wrapping individually before doing so is a great way to keep them extra fresh tasting.

  8. Just made these muffins for a yummy Sunday morning breakfast…the slow kind where you get to sit down and not rush out the door 🙂 They were great- thanks Sally!

  9. I love this recipe!
    I did it with Greek yogurt instead of butter, and it came out also tasty.
    Thank you for sharing it!

  10. I made these muffins this afternoon. They were a huge hit. Doubled the recipe and added a few more blueberries. Next time I will sprinkle with sugar before baking and try Whole wheat flour. THEse will definitely get made many times.

  11. I have made these a few times and they are delicious! I did have a problem with them being slightly dry so I used butter milk and they are absolutely perfect after that. Also, if you use frozen blueberries the ice crystals will turn your batter purple as you stir them in. To fix it I rinsed and dried the frozen blueberries.

  12. These have been my go to muffin this summer – soaking the oats is revolutionary! I use brown sugar in place of the honey and we love using cinnamon chips in place of the blueberries….AMAZING! I’ve also tried them with half blueberries/half dark chocolate chips and that combo is amazing too!

  13. I have made these muffins so many times already, and absolutely love them! I have made slight variations each time, and my favorite version includes:
    2 oz finely chopped crystallized ginger (from Trader Joe’s)
    2 oz (1/4 cup) chopped toasted pecans
    1/2 tsp ginger instead of cinnamon (to boost the ginger flavor)
    1/2 cup dark brown sugar instead of honey
    replace half of the melted butter with greek yogurt

    I have used frozen berries and fresh berries, and while the muffins are prettier when using fresh, they taste great no matter what. They do take slightly less time to bake when using fresh berries.

    Thank you for such a fantastic recipe! I will be making these with blueberries as long as they are in season, but I can’t wait to try cranberries or apples in the fall!

  14. I finally had a chance to bake these muffins this morning, and they are delicious! I used maple syrup and added a few blueberries to the tops of each muffin before sprinkling with oats and coarse sugar. Perfect comfort food for a rainy morning!

  15. I just made them for the first time and they just came out of the oven! They smell delicious. I used canola oil instead of butter and brown sugar for the honey. I also added lemon peel for extra zing. Can you use applesauce to replace some of the fat content? We can’t wait to try them. Thanks for the recipe.

    1. Hi Dianne! I need to add a little lemon next time I try them. Great idea. You can definitely sub some applesauce in for the butter/oil. The texture will change a little with the substitution.

  16. Oh my! Just came out of the oven smelling like heaven. I did exactly what you said and they have puffed up so happily. I used 1/2 cup brown sugar instead of honey and did not sprinkle anything on top. Taking to a new moms group and on my way… are they in for a nice surprise treat!

  17. Made these last night – SO yummy! I used 1% dairy milk as well as a 50/50 blend of all purpose and whole wheat flour. Also added a tiny drop of almond extract to the batter and of course a little crumble on top. Texture and flavor were divine! Thanks for the recipe! 🙂

  18. Sally, thank you!! I made a batch of these and my husband and I absolutely love them!! Hands down our favorite muffins ever.

    Question: I’d love to try a pumpkin nut variation of these, but wasn’t quite sure how to go about doing it. Would I sub nuts for the blueberries, pumpkin for the butter, and then add some pumpkin pie spice? I’m just worried 1/2 cup pumpkin puree wouldn’t be enough for that yummy pumpkin flavor.

    1. Hey Caitlin! I’m so happy you enjoy these blueberry oatmeal muffins! Thank you so much for taking the time to share. 🙂 I haven’t tried a pumpkin version, but I would recommend keeping at least half of the butter, leave out the egg, then add 1/2 cup pumpkin. Use nuts instead of blueberries. I think 1/2 cup of pumpkin is a great place to start.

      1. Thank you so much, Sally! I’m hoping to give this a try within the next couple weeks and will report back. 🙂

      2. I just gave those modifications a try for some pumpkin walnut oatmeal muffins and they’re delicious!!! Thank you so much, Sally!

  19. These are absolutely the most amazing blueberry muffins. I couldn’t stop eating them. I am so picky when it comes to blueberry muffins because they usually taste like a heavy cake muffin. I never had any luck no matter what recipe I would try. My husband said they were so so good. Thank you Sally for sharing this recipe.

    1. Hi Bonnie! Thank you so much for taking the time to share how much you and your husband enjoyed these blueberry muffins. Appreciate it!

  20. I made the blueberry muffins and they turned out perfect! So I had a few apples on the counter that were getting soft so I tried apple cinnamon muffins and added a scoop of protein powder. They were fantastic! Thanks for the awesome recipe 🙂

  21. Hi, Sally! I substituted blueberries with home grown blackberries, because they were the only berries I had at the moment. I did not thaw them, as advised. They turned out great and we are eating them as I write.
    Do you think candied orange peel could be substituted along with some chocolate chips. If yes, how much of each?
    Thanks and kind regards from Croatia

  22. The taste is amazing, but the batter was so runny I had to eat it with a spoon! I’m hoping it’ll be better when it cools more. I used almond milk & almond flour. Could that have been a factor?

  23. I’m eating one now, cooling from the oven. Delicious! I used gluten free flour from my health food store. My butter was salted, but they didn’t come out too salty. I sprinkled them with a sugar/dried fruit topping. I’ll put on the kettle and make a nice cup of white tea to go with them (as I’m sure to eat more than just one) …

  24. Love these! I really like that they aren’t too sweet so I can eat them without feeling gross or having a sugar crash later on. I made two separate batches: one with all purpose flour and one with whole wheat flour. I actually prefer the whole wheat flour and will make it that way in the future. Thanks for the awesome recipe!

  25. I needed to make some muffins as a thank you for some friends (I show love and appreciation with baked goods) and these hit the spot. It’s very possible you have these ingredients in your fridge/pantry if you a regular baker. The softened oats added a wonderful texture.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

My Latest Videos

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally