Blueberry oat muffins are made with whole wheat flour and brown sugar to create the ultimate moist muffins! They are packed with blueberries and wholesome oats with no banana in sight! The muffin recipe is great to make for breakfast or a weekend brunch.
This post was originally published in October of 2018 and has been updated with helpful success tips and new photos. The recipe remains the same.
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Reader Daniella says: “These are awesome! I didn't change a thing and found that they were just the right texture and sweetness. I tend to like things mildly sweetened, especially with a toddler around, and these fit the bill. That said, I'm sure that even my sugar-toothed husband will love these without feeling like he's missing out! The balance is perfect! Don't be turned off by the small number of reviews. You won't be disappointed!”
I have been baking blueberry muffins for multiple decades now. As a busy mama and self taught baker, making muffins for breakfast is one of my favorites! They are loved by kids and adults, are quick to make and freeze beautifully!
My mom used to tell me that oatmeal is good for breakfast because "it sticks to your ribs and keeps you full". Somehow I have always believed that wisdom. 🙂 I love the texture and the heartiness that wholesome oats bring to this muffin recipe.
Please remember this is a muffin recipe, like my peanut butter muffins or small batch banana muffins. The blueberry muffins are not super sweet like a cupcake recipe!
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🫐 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Blueberries ~ for the best texture, I prefer fresh blueberries. Frozen blueberries can be substituted, but they add extra moisture so we don’t need as many. See the recipe card below for how to substitute frozen blueberries.
- Oats ~ old-fashioned rolled oats are needed for this muffin recipe. The oats get softened in milk before adding them to the muffins. When I tested with quick oats, the oats pretty much dissolved into a mushy mess. Steel cut oats will also work, but have a slightly different texture.
- Milk ~ unsweetened almond milk is my go-to for muffin recipes, but use your favorite milk. If I am using cow’s milk, I typically use 1% and oat milk is also a great option.
💭 do I have to use whole wheat flour?
No. If you don’t want to use whole wheat flour, all-purpose flour can be substituted. Please see the notes section of the recipe card for the how to.
🥣 how to make this muffin recipe
Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
Combine the old-fashioned oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture. Don’t go longer than 30 minutes with this step!
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and kosher salt. Set aside
In another bowl, combine the brown sugar, cooled melted butter, vanilla extract and one large egg.
Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture.
Gently combine, then add the blueberries and gently mix it all together.
Spoon batter into muffin wells {I like to use an ice cream or cookie scoop}, filling them up to the top. Then bake until a toothpick inserted in the center comes out clean.
Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.
👩🏻🍳 tips for breakfast muffins
- Mix the wet and dry ingredients separately {I know this makes more dishes, but it will result in a better muffin}.
- Do not over mix the batter when combining the wet and dry ingredients. Over mixing = tough muffins!
- Bake at a high temperature to start, which will give the blueberry oat muffins an extra burst of heat initially and helps to create that nice muffin top.
- Allow the finished muffins to cool in the pan for 5 minutes and then move to a wire cooling rack to cool completely.
🫙 how to store
Muffins will stay fresh covered at room temperature for 1-2 days, then transfer to the refrigerator for up to one week.
Blueberry oat muffins freeze beautifully, just pop them in a freezer bag and into the freezer. They can be defrosted in the refrigerator overnight. If you are like me and don't think that far ahead, they can be rewarmed in the oven {I love and use my Breville toaster oven} for about 6-7 minutes
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Blueberry Oat Muffins with Whole Wheat . It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Blueberry Oat Muffins {with whole wheat flour}
Blueberry oat muffins are made with whole wheat flour and brown sugar to create the ultimate moist muffins! They are packed with blueberries and wholesome oats with no banana in sight! The muffin recipe is great to make for breakfast or a weekend brunch.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 1 cup old-fashioned oats (80g)
- 1 cup unsweetened almond milk, any milk can work (240mL)
- ¾ cup whole-wheat flour* (90g)
- ½ cup all-purpose flour (63g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup brown sugar, packed (100g)
- ½ cup unsalted butter, melted and slightly cooled (113g)
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries**, do not thaw if frozen (150g)
Instructions
- Combine the old-fashioned oats (1 cup/80g) with the milk (1 cup/240mL) and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
- Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
- In a large bowl, whisk together the whole-wheat flour (¾ cup/90g), all-purpose flour (½ cup/63g), baking powder (1 teaspoon), baking soda (½ teaspoon), cinnamon (1 teaspoon) and kosher salt (½ teaspoon). Set aside.
- In another bowl, combine the brown sugar (packed ½ cup/100g), cooled melted butter (½ cup/113g), vanilla extract (1 teaspoon) and one large egg. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add the blueberries (1 cup/150g) and gently mix it all together.
- Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 16-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.
Notes
* If you want to use all all-pupose flour, use 1 ¼ cups/156g
**Fresh, washed and dried blueberries are my preference. Frozen blueberries can be used, but reduce to ¾ cup/113g - do not thaw them - and they will likely add more color to the batter.
Muffins will stay fresh covered at room temperature for 1-2 days, then transfer to the refrigerator for up to one week. Blueberry oat muffins also freeze well in an airtight container for up to three months.
*Recipe adapted from Sally's Baking Addiction Blueberry Oatmeal Muffins
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 180mgCarbohydrates: 24gFiber: 2gSugar: 10gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Karen
These are so delicious! I used all whole wheat flour and they turned out great! I also added a little extra cinnamon and a few chocolate chips. They were a hit! Thank you for your recipe!
Tasia
Thank you Karen! I'm so glad you enjoyed the recipe ~ it's a favorite here. I bet the extra cinnamon and chocolate made them amazing!
Donna Keen
These are fantastic! Super easy to put together and not-too-sweet, which I love. They cooked up soft and moist, and are lighter than many whole grain muffins I've made. Thanks so much for the recipe! I may experiment with sprouted wheat for my husband, who can have some sensitivities to regular white/wheat flour, but so far--no complaints from him. LOL And pre-soaking the oats makes a BIG difference in the lightness/heaviness of the muffins.
Tasia
Hi Donna, I'm so happy to hear you loved this recipe!
Liz Lankiewicz
Best healthy blueberry oatmeal muffin yet. I substituted coconut oil for butter and used 1/2 honey 1/2 brown sugar. This is going to be my go to recipe. Thank you!
Tasia
Hi Liz, thank you for coming back to leave a comment. I'm so happy to hear you love this recipe; it's my go-to as well!
Daniella
These are awesome! I didn't change a thing and found that they were just the right texture and sweetness. I tend to like things mildly sweetened, especially with a toddler around, and these fit the bill. That said, I'm sure that even my sugar-toothed husband will love these without feeling like he's missing out! The balance is perfect! Don't be turned off by the small number of reviews. You won't be disappointed!
Tasia
Aww, thank you Daniella! I am so happy to hear you loved these muffins, they are one of my favorites too.
Michelle
Hubby brought back some fresh blueberries and I got to work on making these blueberry oat muffins.. they were wonderful! I used coconut oil and kept everything as is. Thanks for sharing!
Tasia
Love that! Thank you for making them and I'm glad you loved them!
Carolyn
Could I use all, all purpose flour, or use oatflour for the wheat?
Tasia
Hi Carolyn, as stated in the post and recipe card notes, only all-purpose flour can be used; the amount is listed in the notes of the recipe card. I haven't tested this recipe with oat flour for the whole wheat, if you try it let me know how it goes!