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

4.75 from 74 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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


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

The best ever blueberry muffins made with oats and cinnamon

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. These were a big hit. My kids (4 & 6) wanted seconds and my husband said they were the best blueberry muffins he’s ever had!5 stars

  2. Have made these muffins several times with the wild blueberries we picked at the cottage.  A  huge hit with the family. 5 stars

  3. This was SO good! I made a batch yesterday as I had extra blueberries in the fridge. These are perfect for breakfast and the recipe itself is so easy. 5 stars

  4. Good evening, I would like to know why you use white whole wheat flour instead of just whole wheat, does it make a difference?

    1. Hi Theressa! White whole wheat flour offers the same nutritional benefits as regular whole wheat flour, but is much less dense in texture and strong in flavor. For this reason, I prefer it in dessert-type baked goods, as you can’t taste the stronger “grain” flavor. It’s also a little less dry so it keeps baked goods from drying out. If you want to use regular whole wheat flour, I’d substitute the amount called for in the recipe for a 50/50 blend of regular whole wheat flour and all-purpose flour to lighten it up.

  5. SO GOOD!!! I have tried countless blueberry muffin recipes but will be sticking with this one–light and fluffy, not dry, and rose up nicely too! I doubled the recipe & made a few substitutions. I know people hate that, but if others want to make these even healthier here’s what I did…I reduced the butter by a couple Tbl (so for double recipe used 6 Tbl instead of 8) and added one mashed old banana I had on-hand (still buttery flavor and moist & no banana taste as wasn’t too much). I also subbed about 1/4 cup ground flaxseed for part of the white whole wheat flour and used half buttermilk (for part of milk) becuase I had some leftover. I also just used 1 Tbl baking powder (instead of 2 for double recipe) and added 1 tsp. baking soda to help get a good rise. Thank you and can’t wait to try more of your recipes.5 stars

  6. Help!
    Ive used this recipe once before and they tasted really nice. But I made them today, followed the recipe exactly, and they’ve come out incredibly bitter…to the point where I don’t think I can eat them…am absolutely gutted!
    Any idea why this would’ve happened??4 stars

    1. Hi Hayley, I’m sorry to hear that! It’s so hard to say for certain without being in the kitchen with you, but it sounds like it may have been from the blueberries themselves. I hope your next batch turns out better!

      1. I think the bitterness is coming from the amount of baking powder. My batter was extremely bitter before I added blueberries, so I read up on it. I’m trying to add some lemon juice to counter act!

  7. My new favourite blueberry muffin recipe. I modified the recipe a little, I used frozen blueberries which in my experience add a lot of water to recipes so I reduced the milk to a little over 3/4 cups and these turned out great they baked in time and were still very moist. It’s nice to have a healthy muffin recipe that isn’t too sweet and has the added fibre from the oats. Really enjoyed these muffins and the recipe was super simple to follow. Would definitely recommend. The 12 of these went too quick.5 stars

  8. Quick question – can I substitute cranberries for blueberries? I will try this though looking for healthy cranberry muffin recipe too.

  9. Made these today and LOVED them! I misread and used all Whole wheat flour and they were still awesome! Personally, I loved the grainy flavor. The subtle sweetness was perfect!5 stars

  10. These were DELICIOUS. Sweet and had that little bite from the flour like a bran muffin. I topped it with a little turbinado sugar. This will be on my regular rotation!!5 stars

  11. Awesome recipe. I absolutely love making these.
    Can be a tad bit dry if wanted add butter put otherwise the most awesomeness of awesome4 stars

  12. Delicious, easy and healthy!! I have my toddler help me make them and then we both eat them hot from the oven!5 stars

Load More Comments