Healthy Blueberry Muffins are slowly curing me of my uncanny ability to over complicate. This simple blueberry muffins recipe makes moist and fluffy muffins with whole wheat, heart healthy oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be. No more. No less.

5 healthy blueberry muffins on a granite counter next to a scoop of rolled oats and fresh blueberries

I originally shared this healthy blueberry muffin recipe back in 2015, and it has since become a reader favorite. Adults love that these healthy blueberry muffins are wholesome and made with whole grains. Kids from toddlers to teenagers love that they are tender, buttery, and jam PACKED with blueberries.

Come to think of it, I think adults love that these healthy blueberry muffins are tender, buttery, and jam packed with blueberries too.?

homemade healthy blueberry muffins surrounded by fresh blueberries and rolled oats. One muffin sliced in half, showing the inside.

Healthy Blueberry Muffins History

This healthy blueberry muffin recipe came to be when I realized that, while my site contained a wealth of muffin recipes—raspberry muffinsbanana oatmeal muffins; healthy banana muffins with nuts; healthy maple oatmeal muffins, among many other healthy muffin recipes—I didn’t have a single blueberry muffins recipe. Travesty! I set out to correct this omission by creating the blueberry muffin of my dreams.

Today’s healthy blueberry muffins are the result. There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way.

I also almost missed the blueberry muffin recipe completely.

muffin pan full of baked blueberry muffins made with rolled oats

When I started working on this healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, or applesauce (way too obvious); they were lemon extract, cardamom, and hazelnuts. Forget simple whole wheat blueberry muffins. These were going to be the Versailles of blueberry muffins. Four spices! Multiple extracts! All manners of fancy glazes and toppings!

Then, kind considerate wife that I am, I asked Ben if there was a particular blueberry muffin flavor he’d prefer. He returned this entirely legitimate question with a blank stare, followed by, “Um, just blueberry?”

“Just blueberry,” it turns out, makes the best blueberry muffins of all.

Of course, if blueberry isn’t your jam (or your muffin), you can make Melissa’s Healthy Pumpkin Muffins or Chelsea’s Healthy Apple Muffins with Greek Yogurt. I won’t judge…but I will help myself to your share. Love blueberries but prefer a loaf? Check out this Blueberry Bread!

6-cup muffin pan of fluffy, healthy blueberry oat muffins

I think you know where this is going. I obliged Ben’s request, and without a doubt, these healthy blueberry oat muffins turned out to be the finest I ever baked. The batter could not be more simple—oatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamon—nor the result more spectacular.

These blueberry muffins are fluffy, moist, and tender. You’ll find them equally perfect with a cup of black coffee as they are with yogurt for an afternoon snack.

The light amount of butter makes the blueberry muffins rich but not too rich to deserve their “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.

The true star of the muffins, however, are the blueberries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste. I use fresh blueberries when they are in their summer prime, but you can absolutely swap frozen and enjoy these blueberry muffins year-round.

How to Store and Freeze Blueberry Muffins

  • To Store. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
  • To Freeze. Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months.
  • Check out my How to Store Muffins guide for more tips!

overhead image of 2 healthy blueberry muffins. One cut in half, revealing the inside.

Tools Used to Make These Muffins

5 healthy blueberry muffins on a granite counter next to a scoop of rolled oats and fresh blueberries

Healthy Blueberry Muffins

4.74 from 87 votes
A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 12 muffins


  • 1 1/2 cups white whole wheat flour plus 1 tablespoon, divided
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup lightly packed light brown sugar
  • 1 tablespoon baking powder I prefer aluminum free
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup nonfat milk plus 2 tablespoons
  • 1/4 cup unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries fresh or frozen—do not thaw if frozen


  • Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
  • In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
  • Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
  • Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.


Store leftover healthy blueberry muffins according to my guide for How to Store Muffins, or wrap individually in plastic, place in a ziptop bag, and freeze for up to 2 months.


Serving: 1muffinCalories: 165kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 38mgPotassium: 199mgFiber: 2gSugar: 11gVitamin A: 206IUVitamin C: 1mgCalcium: 94mgIron: 1mg

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And just for posterity, here is the original photo from 2015!

The best ever blueberry muffins made with oats and cinnamon

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This really is an awesome recipe! They turned out perfect! I used regular organic white flour and it worked just fine. It made exactly enough for 12 muffins filled to the very top. I did sprinkle a little bit of sugar on top but to each his own! Thanks for the recipe! It’s amazing 🤩5 stars

  2. These muffins are absolutely delicious! I made them with some slight changes, but they are still the best muffins I have ever made. My parents and sisters love them too.
    P.s, I love all of your recipes, they are fantastic!5 stars

  3. I made these with whole wheat pastry flour and coconut sugar. They came out light, fluffy and delicious. My husband and I love them. Will definitely be making them again. Erin’s recipes are always perfect.5 stars

  4. Love these! We went blueberry picking and have tons of blueberries, so I want to use as many as I can before I have to freeze them. This recipe looked good, so I thought I’d give it a try. I made a couple of substitutions. First, I did not have white whole wheat flour or rolled oats, so I used regular (“brown”) whole wheat flour and 1/2 cup oat bran instead. It may have changed the texture of the muffins a bit, but I like it. I also used almond milk instead of low fat milk. Everything else was as written – even baking time. Light and delicious!5 stars

    1. Hi Dawn! So glad you enjoyed the muffins and the substitutions worked out for you! Thank you for this kind review!

  5. These blueberry muffins are my new go-to breakfast and snack on the go! They turned out so delicious! I will definitely be making them again very soon!5 stars

    1. Hi Julia! Unfortunately, I don’t have experience with high altitude baking, but an online search might give you some tips!

    1. Hi Nancy! You had to scroll right past it to get to the comment section. It’s right above it. Also there is a “jump to recipe” button at the top of the page to help you get there faster. Hope this helps!

  6. the amount of baking powder is listed as one TABLESPOON. Could this be accurate? I tried it and the muffins look wonderful but are inedible due to the baking powder. I’ve made alot of muffins in my time and have never, ever, run across a recipe with so much baking powder. I thought , “well, ok, maybe this is not a mis-print” and followed the recipe. How I wish I had trusted my instinct and put in one TEASPOON of baking powder not one TABLESPOON called for. Now I have 12 inedible muffins and no more: butter, eggs or milk in my refrigerator so……….no muffins for breakfast and it’s bitter cold and snowing outside.1 star

    1. Hi Melinda! I’m sorry you had trouble with this recipe, but the amount is correct. It’s hard to know what went wrong without being in the kitchen with you, but I wished these had been a success for you.

  7. Excellent recipe – easy to follow. Healthy and great taste, Thank you so much. Best, from Mary in Brussels5 stars

  8. This recipe was so good that we made them on Tuesday, ate them all by Thursday, then made another batch on Thursday night. The only tiny thing we did differently was to sprinkle just a touch of granulated sugar to the tops.
    I appreciate the exact measurements. Like 2 extra T of milk. It shows how devoted you were to making the perfect muffin.5 stars

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