Blueberry oat muffins made with whole wheat flour and brown sugar yield wonderfully moist, wholesome muffins. Packed with juicy blueberries and hearty oats, this recipe is perfect for breakfast or a relaxed weekend brunch—no banana required.
This post was originally published in October 2018 and has been updated with clearer tips and new photos. The recipe itself has not changed.
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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’ve been baking blueberry muffins for decades. As a busy parent and self-taught home baker, muffins are one of my go-to breakfasts: quick to make, kid-friendly, and they freeze beautifully for later.
My mom used to say oatmeal “sticks to your ribs and keeps you full,” and I’ve always agreed. The soaked old-fashioned oats in this recipe add great texture and a satisfying, hearty bite.
Remember: these are muffins—more breakfast-style than cupcake-sweet. If you like slightly less sweetness in the morning, these are ideal.
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🫐 Ingredient notes
Scroll to the printable recipe card at the end for the full ingredient list and step-by-step directions.
- Blueberries — Fresh berries give the best texture and color. You can use frozen, but they add extra moisture; see the recipe notes for quantity adjustments and tips.
- Oats — Use old-fashioned rolled oats. They soften when soaked in milk and retain texture. Quick/instant oats will break down and become mushy; steel-cut oats are not recommended unless pre-cooked.
- Milk — Unsweetened almond milk works well, but any milk is fine. If using cow’s milk, 1% or whole milk both work; oat milk is a good non-dairy option too.
💭 Do I have to use whole wheat flour?
No. If you prefer, substitute all-purpose flour. See the notes in the recipe card for the exact all-purpose measurement to maintain proper texture.
🥣 How to make these muffins
Preheat the oven to 425°F and prepare a standard 12-cup muffin pan with liners or nonstick spray.
Combine 1 cup old-fashioned oats with 1 cup milk and let sit for 20 minutes so the oats absorb liquid. Don’t let them soak longer than 30 minutes.
In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Set aside.
In a separate bowl, combine brown sugar, cooled melted butter, vanilla extract, and one large egg. Mix until smooth.
Pour the wet mixture into the dry ingredients and stir a few times until mostly combined. Then add the soaked oats and milk and fold gently.
Gently fold in the blueberries, taking care not to overmix so the batter stays tender.
Spoon batter into the muffin cups—an ice-cream or cookie scoop works well—filling them to the top. Bake until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
👩🏻🍳 Tips for success
- Mix wet and dry ingredients separately for the best texture.
- Do not overmix once the wet and dry ingredients are combined—overmixing produces tough muffins.
- Start baking at a high temperature (425°F) for a few minutes, then reduce to 350°F; the initial heat helps develop a nice muffin top.
- Cool muffins in the pan briefly, then transfer to a wire rack to prevent sogginess from trapped steam.
🫙 How to store
Store muffins covered at room temperature for 1–2 days, then refrigerate for up to one week. They also freeze well: place cooled muffins in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight or rewarm in an oven or toaster oven for a few minutes if you need them quickly.
If you make these Blueberry Oat Muffins with Whole Wheat, snap a photo and tag @twosugarbugs on Instagram—I’d love to see your results and hear how they turned out!
If you try 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 love hearing from you!
📖 Recipe
Blueberry Oat Muffins (with whole wheat flour)
Recipe created and tested by:
Tasia Harper
I recommend using weight (metric) measurements when available for accuracy and consistent results.
Please note
When scaling the recipe 2x or 3x, double- and triple-check gram measurements, as they may not adjust automatically.
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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
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Combine 1 cup old-fashioned oats (80g) with 1 cup milk (240mL) and set aside 20 minutes to soften. Do not soak longer than 30 minutes. Old-fashioned oats give the best texture; instant oats will dissolve.
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Preheat oven to 425°F and line a muffin pan with paper liners or spray with nonstick spray.
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In a large bowl, whisk together ¾ cup whole-wheat flour (90g), ½ cup all-purpose flour (63g), 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp kosher salt. Set aside.
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In another bowl, mix ½ cup packed brown sugar (100g), ½ cup melted and cooled unsalted butter (113g), 1 tsp vanilla, and 1 large egg. Pour wet ingredients into dry and stir a few times. Add the soaked oats and milk, fold gently, then add 1 cup blueberries (150g) and fold again.
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Scoop batter into muffin cups, filling to the top. Bake at 425°F for 5 minutes, then reduce oven to 350°F (leave muffins inside) and bake an additional 16–17 minutes, or until a toothpick comes out clean.
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Cool muffins in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
**Fresh, washed, and patted-dry blueberries are preferred. If using frozen, reduce the amount to ¾ cup (113g), do not thaw, and expect more color transfer into the batter.
Muffins stay fresh covered at room temperature for 1–2 days, then refrigerate up to one week. Freeze in an airtight container for up to three months.
This recipe was adapted from a blueberry oatmeal muffin recipe with adjustments for whole wheat and technique.
Nutrition
Nutrition information is an estimate and may vary based on brands and portion sizes.