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. Isabel Villegas says:

    There were so moist and delicious and super easy to make ! Will be making many more !

  2. Jeannie Morgan says:

    Hello! Thank you for this lovely recipe! I have just made it a second time in 3 days 😉 I used half whole wheat flour and half graham flour as a replacement to the white flour, as well as added extra cinnamon. I love that the muffins are not that sweet, and using the darker flour also fits more with the darker breads we have here in Denmark. I topped with a dollop of chestnut cream under the oat sprinkle. They are a hit!

  3. Hi Sally! Haven’t tried these yet but I was wondering if whole wheat flour would work for this recipe?

    1. Absolutely! But the muffins will taste a little dense.

  4. These were so amazing!! I made them last night for today’s breakfast and they were better than store bought! Thanks for the recipe

  5. So moist love them! My 10 yr. old daughter loved them also. I used maple syrup instead of honey because I didn’t have any. Next time I will try with honey to taste the difference.

  6. Hello! I’m a college student looking for some meal prep ideas. I was wondering, How long can I store these muffins in the fridge?

    1. Hi Kyla! See the last step.

      1. I have been making a double batch once a week to have on hand for my teens to snack on. I keep them in a Tupperware in the fridge for a couple of weeks (though that was only because the kids forgot about them…). Fabulous recipe!

  7. The muffin batter base for this is awesome. I made these with golden raisins instead of blueberries, and used brown sugar as mentioned at the end of the recipe. I made six regular size, which turned out gorgeous, and professional looking. The rest I made into mini muffins to put in my daughters lunch, as a treat. Half the muffins I sprinkled with chopped pecans, which I personally think were the best, and the other half I didn’t top. These muffins, are super tender and moist, with very light sweetness and cinnamon flavor. My five year old just got home, from school, and picked one of the regular sized ones for her snack. She’s absolutely loving it, and that’s saying something because she’s pretty picky. Thanks for this awesome recipe. Definitely printing this one for my recipe binder .

  8. These were fantastic! Super moist and not too sweet. I stored them in an air tight container and they remained moist (and only lasted 2 days ofcourse hehe). Great recipe!

  9. I’ve been looking for an easy, healthy breakfast recipe and I’m so thankful I found this. They taste amazing and I don’t feel guilty about eating them in the mornings. Thank you for the recipe, Sally!

  10. Substituted half whole wheat flour. Still came out great, moist, buttery and delicious.
    I always add extra cinnamon to most recipes ❤️

  11. I made these today and they are delicious. I followed precisely until I realized after they were in the oven that quick oats were not supposed to be used. I was worried, but they have turned out great! It only made 11 instead of 12 but they are amazing!
    Thanks for the recipe.

  12. I made these today, used one minute oats and dried cranberries in place of blueberries. Came out delicious.

  13. I doubled the recipe and added 4 ripe bananas and let 1/2 cup of chia seeds soak with the oatmeal and sprinkled pecans on top and they were awesome! Thanks!

    1. I am going to make these tomorrow but want to make the large bakery style muffins. How long should I bake them for?

  14. I love this recipe!! The first time I made it was a SUCCESS… Second time I tried replacing butter with coconut oil, not so great. I recommend just sticking to this recipe, it is still on the healthy side and foolproof. Thank you Sally!

  15. Just made these. I used whole wheat flour and they were delicious. I was low on honey so I did 1/4 cup honey and a little more than 1/4 cup blue agave. I made 4 versions – chocolate/coconut, banana/walnut, apples/cinnamon, and blueberry with a sprinkle of regular sugar on top since I didn’t have coconut sugar. They were delicious and the whole family loved them. Thanks for the recipe!

  16. Hi there
    If making mini muffins do you still bake at the initial high temperature.
    Thank you

    1. For mini muffins, bake 11-13 minutes at 350°F, no need to start them at the higher temperature since they are so small!

  17. I tried the recipe, all good. The only thing I noticed is that it wasn’t as sweet. I would want to add more honey or sugar to balance the level of sweetness.

    1. I sprinkled powdered sugar on mine. Yummy and added some sweetness.

  18. Great recipe, will definitely be using again. I feel like this would be a good base for most types of muffins. I decided to make this at about 9pm on a Tuesday & unfortunately I didn’t have milk fear not for the internet is amazing & I read that you can substitute equal parts sour cream in place of milk. I gave it a go but I did thin the sour cream out with water. It worked great! The only thing I’d change would be more blueberries & topping the muffins with either Demerara sugar or a cinnamon oat streusal topping.

    1. Due to dietary restrictions can I use Oat flour instead of white or wheat flour.

  19. I used white whole wheat flour from king Arthur brand flour and I used strawberries instead of blueberries and they were delicious! Very soft and fluffy. My husband and I had them for breakfast for a week!

  20. Hi there.
    I have a fan forced oven. Should I still use 180 degrees or 160 degrees
    Thank you

  21. This was the first time making this recipe, they came out very good but a little bit more dense than I was expecting. My oats ended up soaking for 40 minutes instead of 20 (I have a 3 month old that needed me!), is it possible that I over-soaked them? I also used King Arthur unbleached all purpose flour, I didn’t sift, just measured. The baking powder I had on hand was double acting, not sure if any of these factors affected the recipe. Thanks!

    1. Hi Megan, It certainly could have been simply soaking the oats for a long time – especially if you noticed that there wasn’t much liquid milk left. I totally understand a baby not allowing us to stick to exact wait times and I’m glad you enjoyed the flavor of these anyway! 🙂

  22. Great, fluffy muffins! I left out the blueberries, since I may kids are not fans. This recipe is a perfect base to customize! I may try chocolate chips next time!

  23. Made these for breakfast this morning and my kids loved them! I used maple syrup, original Blue Diamond almond milk (not unsweetened) and the mixed frozen berries we had in the freezer. Filling and delicious! Thanks for sharing! 🙂

  24. Linda Kachur says:

    I only had quick oats on hand. I used dried cherries and pumpkin flavored condensed milk. I added a pinch of nutmeg and ginger. The muffins were wonderful, absolutely delicious. I will buy the rolled oats so as not to miss out on the texture. Perhaps, with quick oats they need soak in milk 20 min, but 10 or 15?

  25. I done this recipe 3 times this week already! Very nice. Kids love them. I just did frozen cherries and mini chocolate chips. It’s so versatile. Thank you.

  26. These muffins are so delicious! I didn’t have blueberries so I substituted with chocolate chips, which added a touch of sweetness. I am also trying these out for lactation purposes… any excuse for mom to bake :).

    1. I’m so glad you enjoyed them – I bet they were delicious with chocolate chips!

  27. Very good! I added chia seeds, unsweetened applesauce and dried cranberries. They look great, taste good but I’m tasting piping hot right from oven. Should comment again when cool!!!

  28. Followed recipe exactly as instructed. They came out perfect!! All of Sally’s recipes that I’ve made have come out great. “IN SALLY WE TRUST!” LOL. Thank you for another awesome recipe! (:

    1. Thank you so much!!

  29. Best recipe for cupcakes I’ve used. The oats soaked in milk made the cupcakes really soft and delicious. They came out so light and fluffy. I used strawberries and white chocolate buttons in them.

  30. I am patiently waiting for them to cool to remove them from the muffin tin they look perfect! My Alexa echo dot has given me the giggles reminding me that my” muffin timer” is done lol. My son had to inform me of funny muffin memes. Baking is fun!

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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