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


Comments are closed.

  1. These were terrific! Adjusted some to be more inline with my husbands new low salt and low sugar diet. Didn’t see any nutrition info here but will work it out with my substitutions: whole wheat flour, agave nectar instead of honey, no salt and even used unsalted butter. A winner!! Will try adding a bit of flax meal next time (per another review) and see how that turns out. Thank you, thank you, Sally, for this recipe! It helps us manage our restrictions with pleasure!

    1. I added flax seeds and it’s amazing!

      1. Janet M Townsend says:

        I added 1/4 cup wheat germ to this recipe without any other changes and they turned out great.

  2. So so delicious. Great muffin for all the family. Perfect level of sweetness. So easy to make. Thanks for a fab recipe

  3. Great recipe! Easy to follow. I adjusted it to suit our dietary needs: instead of flour, I used coconut powder and tigernut powder. Soaked my oats with some organic granola. Came out amazing! Thank you

  4. I wanted a relatively healthy recipe as I wanted to make muffins for my son’s snacks at school. This was a simple recipe that produced a very moist muffin.

    Regarding the soggy muffin bottoms – an easy trick is to just put a spoonful of plain batter (before you add the berrries) to the bottom of the muffin tin, and then mix in the berries to the rest of the batter.

  5. Definitely not your overly sweet bakery muffin. I used the coconut sugar sprinkled topping, which made for a nice little crunch. Good for breakfast!

  6. These are great!! Followed the recipe exactly and the muffins came out soft, fluffy and delicious! Glad I found a go to blueberry muffin for my toddler. 🙂 Thanks, Sally!

  7. These were amazing! Followed the recipe mostly… Used white whole wheat flour and half brown sugar/ half maple sugar instead of the 1/2 cup honey. Heaping cup of blueberries.
    So so good and healthy! Best of all my 2 and 3 year old loved them!!

  8. If I omit the blueberries, are there any recipe changes I need to make?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Gabrielle, You can leave them out without any changes.

  9. Used 1 cup of white flour and 1 /4 cup of wheat. Added 1 tbls of flax as well. Came out great!

  10. Cooked on top and completely soggy on bottom. Ratio of ingredients completely off. So disappointing.

  11. Fantastic recipe! Made 12 muffins… husband ate 11 1/2 and saved 1/2 of one for me! Delish!

  12. Please DO NOT cook with Honey!!! Honey is a NOT HEALTHY alternative to sugar in cooking! Heating honey is contraindicated as it causes adverse effects. Cooking it deteriorates the quality and loses its essential enzymes and nutrients. Heated honey can actually produce delirious effects in the body and can be fatal at the same time.

    Reasons Why You Should Never Cook Honey – NDTV Food,fatal%20at%20the%20same%20time.

  13. The only change I made is to substitute sugar for honey. So I creamed the room temperature butter with the sugar before adding the dry ingredients. The muffins turned out with soggy bottom, and they are falling apart. What would you suggest to make the batter stick together better? Regardless of the above, the flavor tastes good!

  14. Hi, can I substitute the milk with Greek yogurt?

    1. Hi Tereza, the oats need to soak in milk. I do not recommend Greek yogurt.

      1. Thank you!

  15. Amanda Pennington says:

    Just made these this morning and they were WONDERFUL!!!!! Made a huge batch (8x) and substituted coconut oil for the butter and granulated + brown sugar with 1 cup of sorghum molasses for the honey because it’s what I already had on hand and I didn’t want to drive 45 mins to the store. They’re rich and moist and just a bit dense, but not overly so, just hearty and comforting. I’m going to freeze the extras for an easy breakfast and definitely bookmark the recipe to make again when these are gone. Total 5 stars, thank you!!!!

    1. I’ve been wondering about tripling the recipe because I make them every week to send out to multiple places. But I have read online it’s not just a matter of using 3x each ingredient and can’t find a how to. Do you have any advice, Amanda? Thanks in advance!

  16. Super yummy. I doubled the recipe, used vanilla almond milk, and split 50/50 honey and light brown sugar.

  17. Love these muffins!! I made them with 1cup of whole wheat and the rest regular flour, substituted 1:1 brown sugar for honey and coconut oil for butter to make them a little healthier and they are delicious!!! I only have a 6 tin muffin so did in two batches- the first round was a little soft on the bottom as others have mentioned, second batch I cooked a little longer and let them cool in the pan and they are much firmer.

  18. Made this recipe today and while they smell delicious and the tiny bit I tasted from the muffin top is also very good, my muffins did not rise at all and were super soggy towards the bottom. I bake quite a bit of blueberry muffins so I am perplexed as to why these things happened. Any suggestions on making them rise more and how to fix the soft bottoms? I even cooked longer to see if that would avoid the issue to no avail.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marta, Did the oats have time to soak up the milk? If not, the muffins will taste soggy. This is a unique muffin recipe where you need to wait for those oats to soak up the moisture first.

  19. Followed recipe to a T, feels like it’s missing something. I think flax seeds as mentioned by others would be a good addition. Maybe some lemon zest too Or something.

  20. Followed directions exactly and found them bland. Maybe more cinnamon/nutmeg.

  21. Can I replace the egg for applesauce, or do you have another substitute that would work?

  22. One of the best muffins that I have tried, and there don’t contain any sugar. Thank you for sharing this recipe!!

  23. Excited to try this recipe! Do you happen to have the nutrition information?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ri, We are unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  24. I have made this recipe over and over. Sometimes I add an apple and blueberries. I also add a streusel topping… nuts sugar and cinnamon. It gives them a super extra yummy muffin top! Love this recipe! Oh and I also do half butter half oil and put in slightly less than a 1/2 cup. A great keeper recipe. I always bake right in sprayed muffin tins instead of hating the liners.

  25. Thoughts on using cranberries instead of blueberries?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, cranberries work also!

  26. I used quarter cup of olive oil instead of the butter and mashed 2 bananas instead. I did about half the honey too, and is a nice lunchbox muffin. Mine turned out very well.

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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