Blueberry Oatmeal Muffins

Last Updated: Aug 12, 2026 by Leanne Combden

These Blueberry Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almonds. They're hearty, wholesome, and dairy-free, made with whole wheat flour and rolled oats, and sweetened with coconut sugar. The secret to getting them incredibly soft and fluffy is a simple trick of soaking the oats in oat milk before adding them to the batter. While it requires an extra step, the texture is worth it. It's actually the same technique I use to make my air fryer oatmeal chocolate chip muffins and cranberry oatmeal muffins!

Muffin with bite removed on a muffin wrapper with other muffins around it.

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Quick Look: Blueberry Oatmeal Muffins

⏱ Prep Time: 15 minutes
👩🏻‍🍳 Bake Time: 18 minutes
⏳ Total Time: 1 hour 33 minutes (includes 60 minutes to soak the oats)
🫐 Servings: 9 muffins
⚡ Calories: 219 calories per muffin
🍽 Diet: dairy-free
🔥 Flavor/texture: soft and fluffy with sweet vanilla, juicy blueberries and crunchy almonds.
👌 Difficulty: easy
❤️ Why you'll love: hearty and wholesome; meal prep and freezer friendly; works with fresh or frozen blueberries.

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A few changes to an old recipe

Since I first shared this recipe in 2018, it's one of the muffin recipes I return to again and again.

I recently revisited this recipe to add weighted measurements to the recipe card and decided to make a few minor changes. Instead of making 12 muffins, the recipe now makes 9. I also adjusted the bake time and temperature slightly. These changes result in a larger, taller muffin.

Don't worry, the muffins still have the same great blueberry vanilla flavor. And, you can still make 12 muffins if you wish. I've included the instructions in the recipe card notes at the end.

Table of Contents

Quick Look: Blueberry Oatmeal Muffins
A few changes to an old recipe
Ingredient notes and substitutions
Measuring your ingredients
How to make blueberry oatmeal muffins
Expert tips
Blueberry oatmeal muffins FAQs
Other recommended muffin recipes
📖 Recipe

Ingredient notes and substitutions

Ingredients to make blueberry oatmeal muffins arranged individually and labeled.

Blueberries - You'll need 1 cup (or about 150 grams) of fresh blueberries. Make sure they're picked clean, washed and dried.
Oats - The recipe calls for old fashioned rolled oats, which are large flake oats. I would avoid using quick oats which are smaller flakes. I find they get a bit mushy when soaked in milk. For a chewier and nuttier texture, you can use steel cut oats. You'll just need to soak them for at least 5-6 hours. (This is what I use to make my healthy banana nut muffins).
Almonds - For some added crunch and texture, I like to add ½ cup sliced almonds to the muffin batter. You can substitute with chopped walnuts or pecans, or even use pumpkin seeds.
Milk - While I use unsweetened oat milk to keep these muffins dairy-free, you can use dairy milk or another type of plant-based milk.
Whole wheat flour - To keep my muffin recipes more wholesome, I often use whole wheat flour (like in my apple spice muffins or coconut mango muffins). But, I've also tested this recipe with all-purpose white flour, so feel free to substitute an equal amount for the whole wheat.
Coconut sugar - If you don't have any, you can use brown sugar, but it will add a touch more moisture to the muffins.
Vanilla - For a pop of vanilla flavor, that pairs well with blueberry and almonds, I use 2 teaspoons of vanilla extract. For extra flavor, you can use vanilla bean paste instead.

Measuring your ingredients

For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.

How to make blueberry oatmeal muffins

Oats and oat milk stirred together in a bowl with a spoon.

Step 1: Stir together the oats and milk and let soak in the fridge for 30-60 minutes, or until the oats have absorbed most of the milk.

Soaked oats in a bowl with the oat milk absorbed.

Step 2: Remove the softened oats from the fridge.

Dry batter ingredients whisked together in a glass bowl.

Step 3: In a small bowl, whisk together the flour, baking powder and salt.

Soaked oats added to a bowl along with the sugar, egg, oil and vanilla.

Step 4: Add the egg, coconut sugar, oil and vanilla to the oat mixture.

Wet muffin ingredients whisked together in a glass bowl.

Step 5: Whisk the wet ingredients together until combined.

Dry ingredients stirred into the wet ingredients with a spatula.

Step 6: Add the dry ingredients to the wet mixture and stir until almost combined.

Muffin batter in a glass bowl with blueberries and almond slices on top.

Step 7: Add the blueberries and almonds.

Muffin batter with blueberries and almonds stirred in with a spatula.

Step 8: Gently fold them in, being careful not to overmix the batter.

Muffin batter divided into 9 cavities in a white muffin pan.

Step 9: Add the batter to a muffin pan that's greased or lined with liners. Fill 9 cavities to the top.

Step 10: Bake at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for another 12-14 minutes, or until a toothpick inserted into a muffin comes out clean.

Expert tips

Don't overmix the batter. This can create a dense or tough muffin instead of a soft and fluffy one.
Use a light colored pan. Dark pans brown muffins faster on the sides and bottom. If you only have dark, be sure to check on the muffins near the end of the bake time.
Choose the right liners. I normally use parchment liners as they release muffins perfectly. But, for some reason, parchment liners don't adhere to these muffins very well. So, I recommend using standard paper liners or skip the liners and grease the pan with non-stick cooking spray.
High-low technique. Bake at a higher temperature initially, then reduce it. This technique ensures a better rise and a nice muffin dome.

Blueberry muffin on a pink surface with other muffins, blueberries and almonds around it.

Blueberry oatmeal muffins FAQs

Can you use frozen blueberries to make these oatmeal muffins?

Yes! While I love the juiciness of plump, fresh blueberries, when they're not in season, frozen blueberries are the next best thing. There's no need to defrost them either. Just toss with a tablespoon of whole wheat flour to help prevent them from bleeding into the batter.

Can this recipe make 12 muffins instead of nine?

Yes, just divide the batter into 12 muffin cups and bake at 425F for 15-17 minutes. They'll be smaller but still delicious!

Can you substitute other berries for the blueberries in these oatmeal muffins?

Yes, you can easily substitute blackberries or raspberries in this recipe. In fact, these blackberry lemon muffins are a very similar recipe!

How long will these blueberry muffins keep and can you freeze them?

They'll last for 2-3 days in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months.

Can these blueberry muffins be made gluten-free?

I haven't tested this recipe with a gluten-free flour, but I do have a recipe for gluten-free blueberry muffins already on the blog!