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!

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 (do not thaw)


  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.
  3. Oats: I recommend whole oats. Steel cut oats work as well, but avoid quick or instant oats. They’re 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. 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.
  8. 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 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

  2. 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.

  3. 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 🙂

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

    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.

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

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

  7. 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! 🙂

  8. Used frozen blueberries but they kind of made a runny mess and turned the batter blue! What could i do to prevent this? Coat the blueberries in a little flour first—before adding to batter?

    1. 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!

  9. 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!

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

  11. 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.

  12. 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. 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!

  13. 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 .

  14. 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!

  15. 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!

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

  17. 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.

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

  19. 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!

  20. 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!

  21. 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!

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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