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. Hi Sally! You posted these literally 15 minutes after I finished washing up like 4 cups of blueberries! So I made them this morning with whole wheat flour and they are delicious! The only problem I had was that the bottoms are kind of soggy. The toothpick came out clean but soggy bottoms… whomp whomp. So I googled it and it said an easy fix would be to coat the blueberries in flour before baking! Just a note to anybody else planning on baking these, that may come in handy. I will try it when I make these again because aside from the soggy bottoms they were delicious and hearty, so I WILL be making these again. Thanks for this creative recipe 🙂 love the addition of oatmeal.

    1. Stephanie did you just do a straight substitution of the whole wheat flour with the AP flour? I try to bake with whole wheat flour, but usually start with subbing only half of the AP flour to test the recipe. Would love to try this recipe with all whole wheat flour. Thank you for your help 🙂

    2. I’m so glad you already tried them and thank you for sharing your advice about the blueberries!

  2. I haven’t had a good homemade blueberry muffin in so long, so I am excited to try this new recipe out!

  3. Melanie E. says:

    Hi Sally! These look delicious, but my littles prefer banana muffins to blueberry. Do you think I could use banana instead of blueberries and have similar results? My go-to recipe is 1 cup AP flour and 1 cup whole wheat flour and similar ratios of the other ingredients. I use 4 bananas.

    1. Hi Melanie! Feel free to test the recipe out with mashed banana. I do have a recipe for banana muffins (with oats and WW flour) if you’re interested! (You can leave out the nuts.)

  4. I noticed the use of Coconut Sugar to sprinkle on top. In keeping with the zero-refined sugar theme, would substituting coconut sugar for the honey work?

    1. Hi Lori! I didn’t use coconut sugar on top of this particular muffin, but you can substitute it for the honey. Same amount.

  5. Manju Paithankar says:

    I do not have a muffin tin currently, and I was wondering if this recipe could be followed and baked in a rectangular loaf tin. Would anything have to be altered if I were to bake a blueberry oatmeal loaf instead of muffins?

    1. I haven’t tried these in a loaf pan but it should work! I’m unsure of the exact bake time.

  6. How would I do a gluten free version of this? What can I use to subtitute the white flour?

    1. I have not made it with GF flour but you can certainly try an all purpose gluten free flour!

    2. Clare Smith says:

      Eric I’ve made them GF. They worked superbly I would advise using oil however as that works better and Sally did give the option

  7. We had them for breakfast this morning and they were SO good. The 2 and 4yr old each had 2. This will be my go-to muffin recipe now!

  8. Made these this morning for my 15 month old and she loved them! I used 100g of whole wheat flour and 56g of all purpose and they were delicious. I also reduced the honey to 1/4 cup as I was making them for my daughter and they were very tasty. Will be making this again!

  9. I made these last night- half with blueberries and half with chocolate chips (not all my kids will eat blueberry muffins!). They were easy and delicious! I love the taste of the honey instead of sugar. Some of my blueberry muffins sunk a bit after they cooled, but I think that was because the blueberries I use were large (big, fat blueberries!) so once they burst the moisture of the berry oozed out. But I didn’t mind because they still tasted great!

  10. Kim Stewart says:

    I used Gluten Free flour and they turned out great!

    1. Thanks, Kim! Other people have asked so this is helpful to know!

  11. Do you think peaches could be subbed for the blueberries? I will have a box of peaches from The Peach truck soon!

    1. Yes!! I would suggest dicing them! Yum!

  12. Do you think I could reduced honey to 1/4 cup? What are your thoughts? Thanks.

    1. Hi Sue! They should be OK. The taste of the muffins will change with less sweetener, so keep that in mind.

  13. I was all set to make your blackberry poppy seed muffins today; because they are so, so moist and delicious. However, I think I might have to try these; some having chocolate chips and some blackberries (because I have them on hand). Your muffins are always a special breakfast treat!

  14. I’m baking for my friend today (she’s recovering from surgery – already made your oatmeal peanut butter chocolate chip cookies for her this weekend) and I asked her if she’d like muffins and she said yes. Then you posted this recipe. My daughter and I just split one – then had to each have another. So delicious! Thank you, as always. Your recipes are the FIRST place I look when I want to bake – and I have at least 20+ baking cookbooks alone! 🙂

  15. Anna Heiliger says:

    I made these today using canola oil instead of butter, frozen raspberries instead of blueberries, and white whole wheat flour. They are sooooo delicious! I’ve already eaten two and I’m dying for another. Excellent recipe! Thanks, Sally!

  16. Made them this morning. So good! Going to make again w whole wheat flour.

  17. Kimberly Charles says:

    Thank you for this recipe! It turned out amazing using gluten free flour, almond milk, vegan butter and Namaste egg replacer and wild blueberries. I don’t usually bake all vegan but I had family who are vegan and they loved every bite!

    1. Thank you for letting me know, Kimberly! I’m sure many others will find this helpful 🙂

  18. Hi Sally,
    made these today with my eight-year-old and we love them. 🙂 We had however a similar issue others have reported about: big blueberries, resulting in quite a bit of oozed out juice from the berries and sometimes a strange green-ish blue colour, some soggy bottoms and some slightly sunken tops. I will use less and if possible smaller blueberries next time, that should solve these (absolutely minor) problems. Other than that the muffins are delicious, I like the texture from the oats! And the soaking in milk – genius! Looking forward to having one for breakfast tomorrow 🙂

    1. Hi Sally
      I only have instant oats. Have u tried making it with instant oats ?
      Will adding less milk helps ?

  19. I made these today, and they are quite easily the BEST blueberry muffins ever, and that is coming from someone who has been baking for 40+ years. I used Trader Joe’s frozen wild blueberries, which are very small, and they worked perfectly. Thank you for testing, testing, and testing your recipes. We are the lucky beneficiaries of all your hard work!

  20. Rachel Clayson says:

    Made these tonight for a special treat for “last day of school” breakfast in the morning with chocolate chips because I didn’t have any blueberries, they were delicious! I cannot wait to make more! Thank you so much for all of the hard work you do <3

  21. Sally, I really like these muffins which have a soft, spongy texture similar to your Greek Yoghurt Zucchini Bread/Muffins which I love.

    I made these substitutions:

    1) Replaced the honey with pure maple syrup, but I cut it to 120g (slightly more than 1/3 cup).

    2) Used unsweetened rice milk.

    3) Increased the blueberries to 220g just to use them up.

    My batter looked nothing like yours though. It was very watery with the oats and blueberries just sinking to the bottom. I soaked the oats for exactly 20 minutes. Should I soak them longer?

    1. Thanks for reporting back, Joyce! It sounds like the oats could have been soaked for longer. Not sure if rice milk had anything to do with it? I don’t normally bake with rice milk, so I can’t be 100% positive. In any case, if you try the blueberry oatmeal muffins recipe again, I suggest soaking for a little longer. Maybe closer to 45 minutes.

  22. Made this yesterday with raspberries and it tasted good but today my muffin tasted even better. Great tasty recipe, easy to follow & another keeper in my stash of recipes. I love using the higher temperature to begin with and have begun using it for all my muffin recipes. Thanks Sally!

    1. I’m so glad you find the higher temperature trick successful! Thank you so much for taking the time to leave a review.

  23. Paige Flamm says:

    These muffins look amazing, and I love that they’re made with all on hand ingredients! I’ll definitely be making these Friday night so that I’ll have a good breakfast ready for Saturday morning before I run my half marathon!


  24. I am always looking for recipes for my expat meet ups and this will be a great one. Thanks!

  25. Good morning Sweet Sally,
    I have been following you for a while now and I need to send you accolades! I did try these Blueberry Oatmeal Muffins last night and they turned out amazing…even with the gluten free flour that I use. I have made many of your delicious recipes and they always turn out great!! I love to bake…it’s therapy for me and I enjoy making and seeing others smile as they take that first bite. My last attempt was your Raspberry Swirl pound cake; needless to say it was a big hit. I topped mine off with my favorite lemon icing. Thank you for your helpful notes, humor and above all for sharing these wonderful recipes…you’re the best!!

    1. Love them all! Keep up the great work!!!

  26. SO GOOD! I made these yesterday with whole wheat pastry flour and olive oil instead of butter. The muffins turned out so so well! Plenty flavorful and they had an amazing texture. I can’t wait to experiment and try a batch with rasberrries and almonds!

  27. Made these muffins last night and turned out lovely and moist. Subbed coconut oil for butter, and brown sugar for honey. Will definitely make again.
    And thanks Claire Smith for letting us know that is works with gluten free flour as well which I would prefer next time. Thanks!

  28. Hi Sally!!! omg, I´ve been struggling a lot with muffins! Most of the time they come out flat, wet and spongey. Today I tried your trick and let the oats soak for 20 min. OMG…I think these are the “tallest” muffins I´ve ever baked! And the texture was spot on. Thank you so much! I veganized this recipe and made it low fat too. I´ll give you credit for the “soaking” trick and for the inspiration! Thanks again! :-*

    1. I’m so happy that they turned out better for you!! Enjoy!

  29. Jen Little says:

    My daughter and I made these this afternoon. We followed the recipe exactly. They’re delicious! I’m going to try them with maple syrup instead of honey next time to compare. Thanks for another great recipe Sally! 🙂

  30. Hi Sally,

    If I want to do a half batch of the muffins, can I still use one whole egg? And are large oat rolled oat flakes the same as old-fashioned rolled oats? Can’t seem to find the latter one here in Canada

    1. Hi Daisy! I recommend making the entire batch and freezing extras. I assume large rolled oat flakes are the same.

    2. Yes I’m Canadian , large flake is the same as old fashioned here. You don’t want the quick oats

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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