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Insanely Good Blueberry Oatmeal Muffins

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Yes, these blueberry oatmeal muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin… so moist and they are just as good the next day.

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.Insanely Good Blueberry Oatmeal Muffins

These whole wheat blueberry oatmeal muffins were gone so fast so I knew they were a hit! My favorite way to eat these are the next morning, when they’re even more moist, with my cup of coffee. They also make a great snack or dessert. I also have a Gluten free, Dairy free Blueberry Oatmeal Muffin version.

Other Muffins I also love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

Someone shared their oatmeal muffin recipe with me which was the base for this recipe, but I played around with the ingredients and made some modifications to make it over-the-top good! My husband said they were the BEST blueberry muffins he ever tasted, and my two year old thought they were cupcakes. Sadly, they are all gone now so I guess I’ll have to whip up another batch next weekend.

Blueberry Oatmeal Muffin Tips:

  • To store muffins, allow them to cool completely and place in an air-tight container or Ziploc bag at room temperature.
  • Refrigerate for up to 5 days or wrap tight and freeze for up to 1 month.
  • To get that fresh-out-of-the-oven taste, warm muffins in the microwave.
  • Variations try replacing the blueberries with raisins, apples or even chocolate chips!

How To Make Blueberry Oatmeal Muffins:

More Muffin Recipes:

Insanely Good Blueberry Oatmeal Muffins

4.81 from 122 votes
Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.
Course: Breakfast, Brunch
Cuisine: American
Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.
Prep: 40 mins
Cook: 22 mins
Total: 1 hr
Yield: 12 servings
Serving Size: 1 muffin


  • 1 1/2 cups quick oats
  • 1 cup unsweetened almond milk, or skim milk
  • 1/2 cup brown sugar, packed
  • 2 tbsp honey
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • baking spray


  • Preheat oven to 400°.
  • Line a muffin tin with liners and lightly spray with oil.
  • Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
  • In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  • In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
  • Combine oats and milk with sugar, applesauce mixture and mix well.
  • Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  • Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

Last Step:

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Refrigerate up to 5 days.


Serving: 1 muffin, Calories: 127 kcal, Carbohydrates: 28.5 g, Protein: 3 g, Fat: 2.5 g, Sodium: 222.5 mg, Fiber: 2.5 g, Sugar: 17.5 g


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620 comments on “Insanely Good Blueberry Oatmeal Muffins”

  1. These are so delicious! I’ve been making these for years and would like to try making them with bananas instead of the blueberries. What would you recommend to change in the recipe? I would imagine less sugar to start? 

  2. Wow! These were so dang good!
    I puréed my own apples since I didn’t have any sauce on hand, and took the zest of a lemon and mixed it in.
    Holy guacamole! Delicious!! Your recipes never steer me wrong. Thanks!

  3. Given the crazy inflation in food prices, I wanted to pass along that I’m now making these with nonfat powdered milk, instead of buying skim milk separately for about 4x the cost. The skim milk I buy always goes bad before I need to make a second batch of muffins, so the powdered milk is perfect. These are on my regular rotation bc they’re so good and so low calorie. Love them!

  4. I wouldn’t change a thing about this recipe. They’re quick and easy to make, flavorful and not too sweet. The oatmeal gives the muffins a great texture and they’re perfect for a light breakfast with fruit and yogurt. My family loves these, thank you!

  5. Pretty good, but not as good as our favorite recipe of blueberry muffins. Also, they got moldy faster than our favorite ones.

  6. These are delicious! 4 pp for me on WW so definitely more of a treat, and one isn’t very filling. But turned out great!

    1. Hey Lori, I also love this recipe and I am on WW. I have revised the recipe to where each muffin is only one PP if you have oatmeal as a free food. Let me know if you want the revised recipe and I will be happy to share.

      1. I have oatmeal as free on personal points.. I’d love to hear your version.. also, my store did not have white whole wheat flour. Should I substitute whole wheat flour or half whole wheat/ half all purpose unbleached flour?
        Help..I want to make these:)
        Thanks in advance!

      2. Pam, I’d love to know the revisions you made. I’m on WW and oatmeal is one of my free foods.

  7. I made these today, and switched it up a little. I left the oats whole, used a banana instead of the applesauce, and rolled the blueberries in a little flour so they didn’t sink to the bottom of the batter. I baked a cake instead of muffins, and it was outstanding. Thanks!

  8. has anyone tried with all purpose flour? went to the store today and there was no whole wheat flour left 🙁

  9. Can you make these with frozen blueberries rather than fresh? I love these and have made these several times. 

    1. Yes! I always have some frozen on hand for when I am in a pinch! And I have made this recipe with them. Delicious! I cut back on the sugar to 1/3 cup since I find the frozen berries to be sweeter than fresh. Try granny smith apples cubed into tiny pieces with a pinch of cinnamon-thats great too!

  10. Hi! Could I make these jumbo sized? And would I need to change the temperature or the baking time to do so? Thank you!

  11. I accidently used a 1/3 c measure instead of a 1/2 c measure for the oats (regular) and skim milk. They were still insanely delicious and slid right out of the sprayed non-stick muffin pans.

  12. These are delicious! I used old-fashioned oats because it’s what I had and did not process before mixing with milk. We always freeze our berries so that is what I used.

    I always use parchment paper liners to eliminate having to spray.

  13. This is my go to recipe for muffins.  I have substituted chopped apple and raisins for the blueberries as well.  The only addition was scant 1/2 teaspoon apple pie spice.  My next try will be grated carrots , raisins, and pecans.

  14. Use Granny Smith diced into tiny cubes bc I didn’t have blueberries and added cinnamon bc I used apples. OMG these were insanely good. I was standing in front of the oven watching them cook bc the smell was too delicious!! Soaked the oatmeal in milk no blender as I saw in another review. I can’t believe these are healthy! 100/10 would recommend. Can’t wait to make more to share

  15. Made these this morning and they were delicious! My daughter has allergies so I made a few changes;

    1 cup of hemp milk for almond or skim 
    1 flax egg to sub for the 2 egg whites
    Sub a mix of cream tarter/baking soda for baking powder since we have a corn allergy.
    1/2 cup King Arthur GF mix for whole wheat flour
    I/2 tsp of cinnamon (just based on other recommendations)!

    Also, these were for my toddlers so I reduced the sugar a bit by using only 1 Tbsp honey and 1/4 cup brown sugar. I used 1/2 cup or enjoy life chocolate chips in first batch and blueberries in the second! Adding this recipe to our staples list!!! Thank you!