Blueberry Oatmeal Muffins Recipe

These blueberry oatmeal muffins are so easy to make. They are wholesome and will keep you full longer, thanks to the rolled oats in the recipe.

There is no white sugar in this recipe, maple syrup is used instead for the perfect amount of sweetness that pairs amazingly with the blueberries.

When I was looking through my recipe book, I came across a blueberry oatmeal muffin recipe that I’ve been using for years.

In fact, the first time I made these swatching out sugar for maple syrup my husband told me that these were the best blueberry oatmeal muffins he has ever had. I couldn’t wait to get this recipe on the blog and share it with you.

I like to make lots of batches with these during blueberry season. A local farm has a you pick and it’s a great way to stock up on organic and fresh blueberries.

Blueberry Oatmeal Muffins Recipe

No Sugar. Pure Maple Syrup.

The maple syrup adds a natural sweetness and a hint of rich, caramel-like flavor to the muffins. It also helps keep them moist and gives them a beautiful, golden color. For this recipe I like to use dark maple syrup which is from the later harvest. But use whatever you have on hand.

It’s the no refined sugar touch to complement the juicy blueberries! Just like this blackberry overnight oats recipe.

Reasons to love these blueberry oatmeal muffins

• Packed with blueberries: Every bite bursts with juicy berries.
• Naturally sweetened: Maple syrup adds a delicious, wholesome sweetness.
• Soft and fluffy: Perfectly tender with just the right texture.
• Easy to make: Simple steps for a foolproof recipe.
• Versatile: Great for breakfast, snacks, or dessert.
• Freezer-friendly: Make a batch and enjoy them anytime!

Make batches for later

This recipe is perfect for families because it’s simple and delicious. The sweet, fruity flavor is a hit with all ages, and the ingredients are easy to find and budget-friendly.

It’s quick to whip up, making it great for busy mornings or a fun weekend baking project. Plus, it’s a great make-ahead option—bake in batches and freeze them for grab-and-go snacks or school lunches.

These muffins are not only great for enjoying at home but also perfect for sharing with friends, neighbors, or at family gatherings! I love to make them when I’m going out for a breakfast potluck.

Ingredients for blueberry oatmeal muffins

When making these muffins, you will get the best results when your ingredients are at room temperature.

Wet Ingredients

1 cup milk

1/2 cup melted butter

1 large egg

1/2 cup pure maple syrup

2 tsp real vanilla

Dry Ingredients

1 1/4 cup flour

1 cup rolled oats

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp sea salt

1 cup fresh blueberries

If you like spices in your muffins, add 1/2 tsp of cinnamon, nutmeg or your favorites to the dry ingredients.

Recipe steps for blueberry oatmeal muffins

Step 1

Preheat your oven to 425 degrees F and line two 6 cups muffin tins or a 12 cup muffin tin with cupcake liners or grease them with butter.

Step 2

Whisk together all of the wet ingredients in a large bowl until everything is well blended.

Step 3

In another bowl add in all of the dry ingredients and give it a stir with you whisk.

Step 4

Add the dry ingredients to the wet ingredients all at the same time and stir just until the batter is combined. Do not over stir the batter. Carefully fold in the blueberries.

Step 5

Spoon the blueberry oatmeal batter into your muffin tins filling them to almost full.

Step 6

Bake the muffins for about 20-25 minutes. You will know when they are done when the tops spring back when lightly pressed. Once they are done, remove them from the oven and let them cool for about 5-10 minutes. Then transfer them to a rack for complete cooling.