Blueberry Oatmeal Muffins

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 oatmeal muffins

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins! Does the world really need 1 more 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 muffin

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!

2 muffins including one flat muffin and one regular muffin

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.

Then it’s time to bake the blueberry oatmeal muffins!

2 images of oats in a glass measuring cup and blueberries in a blue measuring cup

2 images of blueberry muffin batter in a glass bowl and in muffin pan before baking

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 below guarantees tall muffin tops.

Blueberry oatmeal muffins on wood board

More Muffin Recipes

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

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Blueberry oatmeal muffins

Blueberry Oatmeal Muffins

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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!


  • 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 (see note if using frozen)


  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.


  1. Make Ahead Instructions: 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.
  2. Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work. If using frozen berries, see note below.
  3. Oats: I recommend whole oats. Avoid steel cut oats, quick oats, and instant oats. Steel cut oats won’t absorb the milk and quick/instant are too thin and will dissolve in the batter as it cooks.
  4. Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  5. Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  6. Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  7. Berries: If using frozen berries, do not thaw and reduce the milk down to 3/4 cup (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. No other changes to the recipe ingredients or instructions.
  8. 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.
  9. Nutrition: 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.

Blueberry oatmeal muffins with butter on a green plate


  1. Loved this recipe! I used oat milk and a little less honey than the recipe stated (because that’s all I had in my pantry) and they came out delicious! I will def make these again in the future.

  2. This is delicious. I have tried the recipe multiple times and every one always loved it. Thankyou for sharing this ❤️

  3. Nancy A Carrico says:

    I have made this recipe three times now and they are the best muffins I have ever tasted. Except for the blueberries, I always have the other ingredients in my house. I am curious if anyone has tried any other berry and whether a dried fruit like cranberry would work.

    1. You might try soaking dry fruit with water or juice separately ahead of time. If you put dry fruit in the muffins as a dry mix-in, they might absorb liquid from the batter as the muffins bake?

      1. Nancy Carrico says:

        Thanks. I think I will stick with the blueberries. Why mess with something that tastes out of this world?

    2. I’ve done this recipe with chopped strawberries and coconut flakes, and that was phenomenal!

  4. Could I use maple syrup instead of honey?

    1. Trina @ Sally's Baking Addiction says:

      You bet!

  5. Love this recipe!!!!! Third time I’ve made them!!!!

  6. I love this recipe, and have made it many times before. Today, I went a little crazy with the recipe and used buttermilk, soaked the oats over night, baked it in a cake pan, and put a little icing drizzle on top. It came out perfect, even with me messing with it! There’s something awesomely addictive about the texture and flavor from the oats and honey. I just keep coming back to this one.

  7. I made a few modifications due to family restrictions. Oat milk, vegan butter and xantham gum enriched flour (KA measure for measure). I also used quick oats and some raspberries. They are amazing! Thank you so much!

  8. This is the best muffin recipe! I used 2% milk and frozen berries. They came out soft and fluffy, but also dense and filling. My boys and I made them for a special Saturday morning breakfast, and they said to give them 10 stars!

    1. Did you reduce the milk as suggested?

  9. I made this recipe with white whole wheat flour (weighted it out) and almond coconut milk blend. They turned out great. My family loves them.

    1. Loved these but forgot to weigh the batter once all combined to add in to myfitness pal. Anyone have the total weight of the batter please? Thank you.

  10. So good! I’ve been swapping apples for blueberries and they are delish.

  11. Jayne. York, UK. says:

    Have just made these this morning and they’re absolutely delicious! Made them exactly as stated . I will be freezing some and take out as needed.

  12. Hi! Could I possibly use mixed frozen berries instead of blueberries? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Sofia! Yes, see recipe notes for details.

  13. Alyssa Rivera says:

    Hi!! Could I add bananas to this somehow? Like a banana bread oatmeal muffin! Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Alyssa, we haven’t tried it but feel free to test the recipe out with mashed banana. You may need to tinker with the other wet/milk ingredients. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. (You can leave out the nuts.)

      1. Yes the link is exactly what I was looking for! Thank you!! 🙂

  14. Just made these and they look amazing! Did I miss the nutritional values? Counting calories! Thank you!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nina! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: Hope you enjoy your muffins!

      1. Thanks!

  15. Perfect! I have made these a few times and made substitutions like golden raisins and walnuts instead of the blueberries and they turned out great! I have also used your oat soaking trick with other recipes with amazing success.

  16. These muffins are absolutely delicious!! My kids are requesting them over & over again – lol! “So much better than the store-bought ones” they are telling me. Plus I have friends asking me to make them for their kids’ after school snacks since there is no refined sugar in them. Thanks Sally 😉 😉

  17. Hi
    Don’t know what I’ve done wrong but they have sunk.
    I have a fan oven and work in English grams and fluid ounces

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! These are extra moist muffins and can sink down as they cool. However, they could be under-baked if they’re sinking too much – a couple extra minutes in the oven won’t hurt. Trying baking for an extra 2-3 minutes next time.

  18. I made 2 healthy blueberry muffin recipes this morning…time on my hands! These win! They are light, delicious and just sweet enough. A hit with me and the picky eater kids. I used unsweetened almond milk and country crock plant based butter to make them dairy free.

  19. Do you have any honey alternatives?

    1. Trina @ Sally's Baking Addiction says:

      Hi Angeline, You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.

      1. Thank You Trina!

  20. I have made this recipe following it exactly and it has been wonderful. In case anyone is wondering”what would happen if I substituted x…” I have made it with may substitutions and haven’t had a bad experience thus far. I tried it dairy free by using soy milk instead of milk and instead of butter I substituted vegetable oil by about 3/4 the amount. Still good! I have tried a variation using oat flour instead of regular and it was good, but I think I prefer half oat, half white. I have also, upon realizing we were out of vanilla extract, substituted almond extract and it was my favorite substitution yet. Basically, it is a really good muffin recipe that doesn’t seem to suffer from substitutions.

  21. Hello! Have you tried using agave instead of honey? Would the amount be the same? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Emily, sure can! Same amount.

  22. Absolutely love this recipe!

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