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 so good! We used cashew milk and coconut oil due to dairy restrictions and they turned out great!

  2. Fabulous recipe, very moist and flavorful. I followed the instructions to the T, with one exception. I added pecans. I plan to make these again Saturday mornings thank you for sharing.

  3. Catriona Whittaker says:

    I made these with wholemeal self raising flour (as that’s the only kind I had) and they were absolutely delicious and still light & fluffy. Sent this recipe to all my girlfriends with kids to make during the mid-term holidays.

    1. I’m thrilled that you enjoyed them so much!

  4. Have you ever added lemon juice or zest to make these blueberry lemon oatmeal muffins? Hated to add too much extra liquid to the batter. I may try adding just the zest of a lemon next time I make these. Love your recipes.

  5. Excellent! I made these with my favorite gluten free flour and oats! Only thing I did differently was a little more cinnamon! Perfect texture, not too heavy or sweet.

  6. Sally, I haven’t tried these yet. I have a serious allergy to honey and in previous recipes I’ve substituted maple syrup. Will that work here, too?
    Thanks a million. I love using oatmeal in cookies and muffins.

    1. Hi Judy! You can replace the honey with maple syrup. Same amount. Thanks for asking!

      1. Hmmmm. I see blueberry muffins in my future!!

  7. Can I use this recipe for baking a cake? like an 8-inch? it just sounds so delicious in terms of cupcakes!

    1. Hi Venice! I haven’t tried it, so I’m unsure. I fear an 8-inch pan would be too small. A 9×5 inch loaf pan or 9-inch square pan should work nicely though.

  8. First time I made these was to the recipe, but this time I wanted to make an everyday snack for work. I modified them with wholewheat flour (the normal brown type, because I like the taste), applesauce instead of butter (going for no/low-fat) and stevia instead of honey. I understand non-sweet muffins aren’t everyone’s idea of a good time, but they were perfect for me and turned out just fine with the substitutions.

  9. Made these muffins last night almost exactly as written. I did not have the oats that were suggested just quick cooking so I used those. I did not mind how they blended in personally but didn’t have the bite and chew that larger thicker flakes would have for sure. I used frozen blueberries right from the freezer and even doing that my batter turned wildly purple! After baking they had a not quite appealing blue color. I did add frozen peaches to half the batter along with the blueberries. Those I liked better! Next time I will try the proper oats and fresh blueberries with frozen peaches and see how they come out. Or apples. Soft and fluffy muffins regardless of my funny colors! Thanks!

  10. Wonderful muffins! Just the right amount of sweetness and chew. I made one batch following the recipe exactly, and then made a batch using buttermilk. We preferred the crumb and browning of the buttermilk ones hands down. I used Bob’s extra thick rolled oats, which were great in this. Yum!

  11. Patti Parker says:

    Beautiful! I followed the recipe exactly, using the 1/2 cup of brown sugar instead of honey. They were SO VERY GOOD! Took them for a continental breakfast on a hot springs road trip, and what a big hit!

  12. I made these yesterday and they are delicious! I like that the heartiness and texture of the oats. I think next time I’ll play around with reducing the butter to make them a tad more healthy. But with the butter, there’s no need to use any additional when eating.

  13. Hi Sally, thanks for your yummy recipe! The muffins turned out great. I used coconut sugar instead of honey and substituted half of the butter for coconut oil to see how the texture would turn out – as per usual with your recipes, they were light and moist. Keen to have a play around with these and try a maple and pecan flavour. Thanks!

  14. I’ve made these as written several times, always delicious!

    I made a batch today subbing maple syrup for the honey and chopped strawberries for the blueberries. Absolutely amazing! I think these would be great with any berry.

  15. These were amazing. They were delicious, not too sweet, and stayed moist for a week. I made them with frozen wild blueberries. It’s the first recipe I’ve made from your site – I plan to find and make more!

  16. Delicious! I have made these at least 3-4 times so far, it is my go-to blueberry muffin recipe!

  17. Mary Cooper says:

    I just discovered your web site, as I was looking for an oatmeal blueberry muffin recipe. I made these today, and this recipe is a keeper! The muffins came out tender and tasty. I will be returning to your web site to try scones next. I love your clear explanations and tips. Thank you!

    1. You will love Sally’s scone recipes!!

    2. Sally’s recipes are amazing! I’ve tried many and they haven let me down yet!

  18. I was sceptical these would turn out based on the batter…but I’m glad I took the leap of faith! My son cannot get enough of them and I am okay with it. I will be using this as my muffin base here on out.

  19. I made these with gluten-free flour! Amazing!!

  20. Janet Bock says:

    I love muffins and am always looking for a great low fat recipe. Thanks for the Notes, those helped. I used gluten free flour, 1/2 maple syrup and 1/2 honey. I also subbed unsweetened applesauce for the butter and left out the blueberries. They came out great! Delicous!
    Thank you!

    1. I’m so glad you were able to make them work for you!

      1. I used 1/4:cup less flour and instead 1 1/4 cup oats .
        3/4 cup,Greek,jogurt 1/4 cup milk

  21. Allison Kafka says:

    Kudos! These are full of blueberries and are not too sweet to serve for breakfast. My husband is vegan, so I substituted 1/4cup unsweetened applesauce instead of the egg; I used Earth Balance spread instead of the unsalted butter and cut the salt to 1/4 tsp. I used 3 minute steel cut oats (Quaker product) soaked in 1 cup unsweetened soy milk. The oats disappear into a nice texture. Oh, I made this into 18 nicell shaped muffins. When I run out of blueberries I might try this with other fruits.

    1. I’m glad you were able to make these work for your family!

  22. Melissa Downie says:

    My daughter (4years old) and I adore these muffins. I’ve been making them since the first day you posted the recipe and they are perfect every time! I almost always sub with vegetable oil and banana instead of butter and eggs as we love the extra natural sweetness from the banana! Love this recipe and will always make this at least monthly! A must try for sure! ❤️

  23. I love these muffins. I have been looking for a blueberry muffin recipe and I found it. I made this using whole wheat flour and they are delicious.

  24. Karrie C ogden says:

    I’m so sad I just made these and the flavor is good but they didnt fluff up n we kinda heavy n dense kinda doughy. Not sure what I did wrong. Soo sad

    1. Did u soak the oats in the milk? I warmed my milk up and it worked like a charm. My muffins are baking right now and they have risen nicely. Can’t wait to eat them!

  25. Hi! I just discovered your website. Those muffins look delicious. I don’t eat gluten, do you know what would be the best replacement for the all-purpose-flour?

    1. Hi Hilda, I don’t have much experience baking with gluten free flour but many readers have reported back that they sub all purpose gluten free flour with success!

    2. I used garbanzo flour because I had some on hand and they were delicious.

  26. Oat Flour works great. I put them in at 375 degrees for the total time. Great with organic bananas as a change. You can add maple syrup to the batter, if you do not mind the calories. Wonderful blueberry recipe!

  27. Lisa Callahan says:

    These muffins were very good. My husband said they were the best I have made. I have used another one of your blueberry muffin recipes in the past which were yummy also. I used a combination of whole wheat flour and AP flour and no issues. I find a 50/50 ratio works well. I did use brown sugar as the sweetener.

  28. These muffins were moist and yummy! I think soaking the oats is a great way to do it. Only problem is the batter was enough for 6 muffins, not 12. I’d double the recipe next time

    1. Hi Jamesa! Were you using a standard 12-count muffin pan or a jumbo muffin pan? This is a considerable amount of batter and yields more than 6 regular size muffins. So glad that you enjoyed them. Thanks for trying the recipe!

      1. Kylie Cochrane says:

        I just popped these in the oven and I got nine

  29. I have made these muffins many times, following the recipe exactly, and I love them. Today I wanted to try whole wheat flower, and I might like them even more. It adds an extra heartiness to them. I also ran out of honey, and used about 1/4 cup honey & 1/4 cup brown sugar. They were delicious!

    1. *flour, woops!

  30. Dana Murphy says:

    I left my muffins to cool a few minutes too long in the pan and now the bottoms are just a little bit soggy, is there a way to salvage them?

    1. Refrigerating them will help or you can pop back in the oven for a few minutes.

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