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. The muffins turned out moist and delicious! I e made them several times, sometimes with blueberries , sometimes with a cup of mashed banana if i have no blueberries on hand.
    I only use 1/4 cup honey and I feel that is plenty. My elderly mother is an extremely picky eater but loves these muffins.

  2. Hi, Sally.
    Does the change in temperature during the baking process flattens the muffin?
    If I were to just stick to one temperature, what would be best and how long?

    1. Hi Loshinee! Actually, exactly the opposite! The initial hot burst of air actually lifts the muffin tops right up– creates a lovely tall muffin. Let me know if you try it!

  3. Catherine Ainger says:

    This recipe is a winner! I made it almost exactly as you listed, only using brown sugar in place of honey. I will use honey next time to compare if there is a difference. I also like to add flax seed to my breads and muffins, but that shouldn’t change the taste or consistency. I love how you lay out your recipe, instructions and information. Very helpful! Thank you for the yummy recipe. We have a new go-to muffin recipe.

  4. This is my mom’s and my new baking addiction! I added some ground cardamom to make the taste a little more autumnal and we used half whole wheat flour and half all-purpose and they turned out delicious. Thanks for the great recipe!

  5. Oh Sally, I really thought I messed up! I started to make them last night and had soaked my oats and got called away. I refridgerated and continued tonight and they still turned out great!

  6. Wheat flour- I did use half whole wheat flour and half all purpose. These were very delicious! Thank you for this recipe!

  7. Hi Sally
    I use wholewheat flour and quaker oats instant oatmeal (coz I didn’t have whole oats in hand. They turned out tall and great. Thanks for the healthy recipe as I was looking for dessert recipe without sugar for my hubby.

  8. New go to! So delicious

  9. So I have made these twice. Both times with whole wheat flour, the first time with vegan butter (just trying to use it up since we don’t usually have it) and coconut milk and the second time with milk and butter. Both times they were delicious, super moist and toddler approved (with a chocolate chip on top of course.) I will definitely keep this recipe around!

    1. So glad to read this! Thank you for sharing.

  10. nancy ninesling says:

    You recommend oil, but it’s not listed in the recipe. Has me nervous as I read it immediately after putting muffins in the oven

    1. Hi Nancy! There is no oil in this recipe, but you can substitute the butter for oil if needed. (See notes.)

  11. I was looking for a blueberry muffin recipe without sugar. Your recipe turned out great. I used whole wheat flour instead of all purpose flour. It turned out great-soft, moist and perfect for breakfast. I will pin it for future use.

  12. Can the blueberries be left out?

    1. Sure can!

  13. Oh my! This muffins surpassed all my expectations! They are moist and delicious! Definitely my new go-to oatmeal and everything muffin recipe!!

    1. So glad to read this! Thanks Wendy!

  14. Delicious! I made them plant based so I substituted a flax egg instead of regular egg, used oat milk and earth balance for the butter. I also used organic spelt flour.

  15. Lauren Smithson says:

    Hi there! Just bought all the stuff to try making these muffins for my breakfasts this week! So excited and I see a lot of positive comments. Is the nutrition facts 200 calories per muffin? Thanks!

    1. Yep, per muffin. 🙂 Enjoy!

  16. Can I use almond flour instead?

    1. Hi Jen! I haven’t tried it. I fear the muffins would be too wet, so it could take some adjusting. Let me know what you try!

  17. I actually made 2 batches of these today. My daughter and I were looking for muffin recipes to make at her house. These turned out so great, I came home and made up a batch for my husband and myself. Topped them with a bit of coconut sugar. So good! Great recipe

    1. So fun! Thrilled these muffins are a hit with your family! 🙂

  18. I made it these tonight for my kids for breakfast tomorrow. Me and hubby just ate half of them! I used honey and coconut oil and they are tender and delicious! I love how they are not overly sweet and you don’t feel guilty eating 2 or 3! Thanks Sally!

    1. These are amazing!! My family loves them and tell me they are the best ones I ever made. The first batch disappeared on 1 day.
      I made them with whole wheat flour and they are just as good
      Thank you so much! This is my go to recipe from now on.

  19. Hi Sally, how would I make this with a sugar alternative such as Swerve, Erythritol, or Stevia instead of Honey?

    1. Hi Suz! I don’t have much experience baking with sugar alternatives so I’m not the best to ask- if you try it, let me know how it goes 🙂

  20. I used brown sugar because I was out of honey. They were perfect. Your recipes are always a win!

  21. I just made these with huckleberries instead of blueberries and they were great! Thanks for sharing your recipe.

  22. I used almond flour and almond extract. They were not too dense and were not a weird texture. Thanks for the recipe and tips.

  23. These muffins are a favorite. We make them at least once a week and they are gone in a flash.

    1. I substituted about a cup of cold apple for the blueberries and threw in a half cup of cubed sharp cheddar and they turned out perfectly – exactly what I was craving for the start of fall.

  24. This is going to be a favorite. I used almond milk and fresh blueberries. Easy and quick recipe. I had everything on hand too.

    1. I’m so happy you enjoyed these muffins, Bebe!

  25. Great recipe – thank you! I used 1 cup of fresh tart cherries, pitted and chopped, instead of blueberries and they were a hit.

    1. Cherries would be delicious in these muffins! Glad you enjoyed them!

  26. Great, simple recipe. I had fresh strawberries on hand so used those instead of blueberries and the muffins still taste wonderful! Glad I found you on IG, Sally! 🙂

  27. Shelley MacLaren says:

    they are fantastic! Thank you

    1. Fantastic recipe. Only had quick oats and they still turned out great. Thanks!

  28. Hi Megan, Don’t thaw the berries before adding them – that will help! Also when you add them to the batter *very* gently fold them in rather than stirring them to keep the blue swirls to a minimum 🙂

    1. I also had the problem with the blue batter and didn’t thaw the blueberries. I found it helpful to pour in half the batter without the blueberries, pop in some of the frozen blueberries, and top it with more batter. Hope this helps!

  29. My daughter made these today to freeze for school lunches. So, so good! Thank you!

  30. These muffins were so delicious! They are my new go-to blueberry muffin recipe.

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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