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 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 muffins

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!

Flat muffins

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!

Oats and blueberries for muffins

Blueberry muffin batter

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 muffins

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

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Blueberry 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


  1. I made these today using freshly ground hard white wheat. I also only had salted butter so I didn’t add any salt. I warmed the milk before adding the oatmeal because I didn’t want to wait as long for it to soak. They came out excellent. The texture is perfectly light and fluffy, yet the taste is very hearty. Some nuts would be a good addition. I added a sprinkling of brown sugar and oats to the top, and they were beautiful. They weren’t quite sweet enough for my kids. Next time I’ll try more of a strusel topping for them.

  2. Just wanted to say I love this recipe- super easy to make and the whole family loves them. Added bonus- I don’t feel guilty serving them to my toddler because they have no refined sugar!

  3. I made these yesterday and had two for breakfast this morning – DELICIOUS! I added a little almond extract with the vanilla (we love the flavor combo of the two). It’s true these aren’t super sweet muffins, but even though I have a huge sweet tooth I found these to be perfect with my strong coffee. If you would like to bump up the sweet factor, a little Sugar in the Raw on top would likely do the trick. I’m going to try another batch later this week with raspberries and orange zest!

    Seriously so freaking good. I wish I had another one right now to snack on.

  4. I just made these tonight for the first time. I ended up using almond milk, adding pecans and used the large muffin pan to make 6 since I misplaced my regular muffin pan. The timing in the oven ended up being about the same for me since I live at elevation. These are amazing and I love that they’re not overly sweet. I will keep these in the freezer and they’ll be perfect for mornings when I’m on the road to a hike or bike ride. I will use this recipe over and over again and just play with the add in ingredients!

  5. This is my fourth time making these, they are wonderful!

  6. This is my 3rd time making these and they are always so good. I usually change up a few things in the recipe, doing half wwf but i’m currently all out. This time I used maple syrup, and subbed applesauce for half of the butter, and used almond milk. Yum!!

  7. These were very good. I used a combination of flour, wheat flour and flaxseed meal. Trying to get more flax and oat into our diet. I’ll probably sugar up the tops better next time but it really doesn’t need it.

    1. I’m so glad you made these work for you, Elizabeth!

  8. Excellent! I would refrigerate after one day though!

    1. They are delicious straight from the refrigerator! So happy you enjoyed these, Debbie 🙂

  9. Do you have the nutritional info for your recipes? The breakdown per muffin would be very helpful to have with the recipe!
    The ingredients sound very healthful!

    1. Hi Laura, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  10. I made these yesterday and they were delicious! I used organic white whole wheat flour and they came out amazing!

  11. Made these today. Used gluten free flour and rice malt syrup instead of the honey. Turned out very nicely. I’m not a sweet tooth so sweetness level was perfect for me. Will make again.

  12. Delish! I like to have something tasty with lots of healthy carbs for my daughter to eat after school before swim practice. Something that will stick with her. These fit the bill!

  13. Monica Vaughn says:

    I absolutely love this recipe. I already love eating oatmeal in the morning but was looking for a variety yet healthy way to do it and this recipe works for me. It was so tempting to eat them all but I restrained myself. Sometimes I do springle a little brown sugar on top and today I spread a little bit of cream cheese and the combination has me hooked. Thank you for this recipe

    1. I’m thrilled that you enjoy them so much, Monica!

  14. For a vegan muffin, I used unsweetened almond milk, 1/2 cup AP flour and 3/4 cup whole wheat flour. I used vegan (Earth Balance) butter and I also substituted a flax egg (1 Tbs flax meal with 2 1/2 Tbs water) for the egg and I substituted 1 Tbs lemon zest instead of the cinnamon. The resulting mixture didn’t quite fill up each of the muffin tins but those that were filled to the top did rise as promised. Baked them about 5 minutes longer. They turned out nice and fluffy. Think I’ll try strawberries and slivered almonds next time. Thanks for the great recipe!

  15. I love these muffins and had great success with the following substitutions. I used Spelt Flour instead of All Purpose. I also used unsweetened applesauce instead of butter and for the egg I made a flax egg (1 TBSP Flax and 3 TBSP water). I also used unsweetened almond milk. They turned out better than I could have hoped for. I will making these again and again. Thank you for this wonderful recipe.

  16. These muffins were so moist and delicious!! I loved that they weren’t too sweet, it was perfect.

  17. I used whole wheat flour (3/4 cup plus 3 Tablespoons) and they turned out wonderful! Will be making again and again. I did, however, have to bake them 5 extra minutes at 350 degrees.

  18. Love this recipe!!! This first time was a smidge tricky, just because it was different than other quick recipes I’ve tried. But I kept saying, these better be worth the trouble. And they are! The second time was MUCH easier for me.

    I did add a streusel to the top. I haven’t tried the coconut sugar, yet, but plan to!

  19. Sophia Katsouros says:

    Best muffins I’ve ever made! They came out tall and fluffy and very flavourful, not too sweet!
    Thank you Sally

  20. So moist and the instructions and tips are spot on. Instead of doing all butter I did half butter half oil and it came out amazing.

  21. Made it with maple syrup, half wholewheat and half all purpose flour and added chopped almonds….YUM!

  22. Karen C Cutler says:

    I made these this morning using molasses instead of honey. They are fabulous! I filled the liners to the top and it made 10 muffins, nicely rounded. I topped with turbinado sugar before baking. Next time I’ll double the cinnamon and perhaps add a pinch more salt.

  23. These muffins were delicious. Moist, with beautiful rounded tops. Just the right amount of sweetness. I used frozen blueberries right out of the freezer. Will definitely make again!

  24. Never reviewed a recipe before but this one was too good to be true. Normally I just give up baked goods instead of eating awful healthy fakes but this was all it said it was. Light fluffy goodness. I also played with the recipe with great results very versatile. I added bananas walnuts apples and cranberries. Perfect thank you very much

  25. By far the BEST healthy muffins I have ever made!! I used almond milk and whole wheat flour and I also added flax and oat bran for extra goodness…still delicious!! And no guilt eating two ❤️

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

  26. Do you think I could make these as mini muffins? How long should they bake is so? I’m thinking they’d be perfect to add to school lunches!

    1. Sounds like a great idea! I would start at around 12-14 minutes for bake time, keeping a close eye on them. Also, no need to do the initial high temperature that regular sized muffins call for. Bake at 350 for the entire time. Let me know how they come out!

  27. These muffin far exceeded my expectations. I couldn’t stop myself and ate three as soon as they cooled off a bit. I tried a healthier version, using white whole wheat and substituting 1/4 C applesauce and 1/4 C veg oil for the butter. The muffins were good, but a pale comparison of the original recipe. Following the recipe from now on, but will have to share with the neighbors ASAP.

  28. These muffins were AMAZING. Can’t get over how delicious they were with only the honey and no added sugar. I’ve been eating healthier and was really craving a blueberry muffin. I halved the recipe because I only had a half cup of oats and it’s only my mom and I eating them. Made 5 delicious muffins! I used almond milk and topped with some brown sugar and oats. SO GOOD!

  29. Hello Sally, can I place the honey with Monk Fruits Xylitol sugar granules? I’m not sure because of the liquid the honey contains.

    1. Hi Flor, I haven’t tested that so I’m unsure if it would change the texture of these muffins. Let me know if you try!

  30. Hi Sally….being diabetic, I made these with white whole wheat flour and pure maple syrup. Regular 1 % milk and they are our favorite. I can eat them without my blood sugar spiking.
    These are so moist and so easy with frozen blueberries.
    Thank you for the recipe.

    1. I’m so happy that you are able to make these work for you, Donna!

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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