These healthy Blueberry Oat Muffins will quickly become your favorite recipe when making muffins from scratch. They are simple, wholesome oat muffins, just bursting with juicy blueberries! This recipe is the best!
Everyone should have a go-to recipe for Blueberry Oat Muffins.
I know a few of you who would tell me that your go-to muffins are at Costco.
Well, I would encourage you to go to Costco to purchase their wonderful blueberries so that you can make some homemade oatmeal blueberry muffins.
While you are there, I would also encourage you to pick up some dates and a bunch of bananas. Here’s why…
Once you realize how wonderful these muffins are, I guarantee you will be equally impressed with these super moist Banana Muffins and these amazing Date Bran Muffins. Scout’s honor!
As you probably know, muffins are quick breads that usually come together in no time. The only requirements are two bowls and a mixing spoon.
So, I encourage you to go to Costco and get your fresh fruits. Then, we will combine some simple ingredients with plump, juicy blueberries with oats!
Let me show you how, in just half an hour, you can enjoy the best blueberry oatmeal muffins ever!
Jump to:
Ingredients
- Old-fashioned rolled oats: These add a nice texture to the batter. Don’t skip soaking the oats in the buttermilk.
- Buttermilk: This ingredient provides tanginess and helps achieve a moist crumb. To make a homemade version, add a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk to the 1-cup line. Stir together and let it sit for at least five minutes before using.
- All-purpose flour: Forms the base for the muffin batter.
- Baking powder and baking soda: Leavening agents for a fluffy texture. Remember to check the expiration date.
- Salt: Enhances flavors and balances the sweetness.
- Light brown sugar: Adds the right amount of sweetness and moisture.
- Egg: Binds the ingredients together.
- Vegetable oil: Adds moisture to the muffins.
- Lemon zest: Adds brightness and complements the blueberries.
- Chia seeds (optional): Adds crunch and a nutritional boost.
- Fresh blueberries: Juicy berries that burst when baked.
How to make blueberry oat muffins
- The first thing we’ll do is preheat the oven to 400℉/200℃. Position the rack in the middle. Grease or paper-line 12 muffin cups.
- Next, soak 1 cup of old-fashioned oats in 1 cup of room-temperature buttermilk. It is important not to skip this step as this will contribute immensely to the soft, tender crumb of these blueberry muffins.
- Meanwhile, measure out the dry ingredients in another bowl. More specifically, 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon salt, and ½ cup brown sugar (lightly packed). As an option, you can add 1 tablespoon of chia seeds. Whisk together. Set it aside.
- Whisk one egg in the oat mixture along with ¼ cup of vegetable oil and the lemon zest of half a lemon. Make sure to whisk these ingredients together properly.
- Add the wet ingredients to the dry ones, and mix only until combined, using a wooden spoon or rubber spatula.
- Then gently add one heaping cup of blueberries. A few more gentle stirs, and that’s it.
- Portion the batter into a muffin container lined with paper cups. Fill muffin liners ¾ full. Bake for 15-22 minutes or until the top bounces back when lightly touched. You will have the best blueberry muffins with oatmeal.
Tips
- Use room temperature ingredients to ensure the wet ingredients combine smoothly.
- Whisk the dry ingredients together to evenly distribute the leavening agents and prevent large air pockets.
- To avoid soggy muffins, cool them in the tin for just 1-2 minutes before transferring them to a wire rack to cool completely.
FAQ
You can use quick oats in a pinch, but old-fashioned rolled oats are preferred as they have a heartier texture. Quick oats will give a slightly different texture and may absorb the buttermilk differently.
Yes, you can use frozen blueberries. Don’t thaw them before adding them to the batter, or they will bleed too much and turn the batter purple. Toss them in a little flour before adding to the batter to help distribute them evenly.
If you don’t have buttermilk, you can substitute by measuring one tablespoon of lemon juice or white vinegar and placing it in a measuring cup. Pour in enough milk to reach the 1-cup mark. Stir and let stand for at least 5 minutes so that the acidity can start curdling the milk.
More muffin recipes
Recipe origins
It seems like I’ve been collecting recipes all my life. As a teenager, I used to check out cookbooks from the public library and write out the recipes that I liked. Can you imagine that? Did anyone else do that, or was it only me? Although it has been over forty years, I still remember sitting in the kitchen and copying recipes.
Needless to say, this obsession with recipes has resulted in quite an assortment of cookbooks over the years. This library of mine also includes collections of recipes that I obtained by mailing in the UPC and/or money order in exchange for the booklets.
I’ve adapted this recipe for buttermilk muffins from the Robin Hood Recipe Collection. I’ve been making them for decades, and they have always been appreciated by family and friends.
Make sure you try out these Date Bran Muffins, a great high-fiber muffin to have for breakfast, and these super moist Banana Muffins, which will intoxicate you with their wonderful aroma while they are baking. These muffins are from the same recipe collection, so you know they are good.
From one muffin lover to another, I hope these muffins will become a tradition in your home, too!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Blueberry Oat Muffins recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
More blueberry recipes
Recipe
Blueberry Oat Muffins
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
- 1 cup old-fashioned oats
- 1 cup buttermilk room temperature
- 1 cup all-purpose flour 142 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar lightly packed
- 1 tablespoon chia seeds optional
- 1 egg beaten, room temperature
- ¼ cup vegetable oil
- zest of ½ a lemon
- 1 cup blueberries heaping
Instructions
- Preheat the oven to 400℉/200℃. Position rack to middle.
- Paper line 12 muffin cups.
- Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, brown sugar, and chia seeds (if using). Whisk together. Set aside.
- Add beaten egg, oil and lemon zest to oat mixture. Mix well.
- Add oat mixture all at once to the dry ingredients. Stir just until moistened.
- Gently fold in the blueberries.
- Fill muffin liners ¾ full.
- Bake for 15-22 minutes or until the top bounces back when lightly touched.
- Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.
Video
Notes
The original recipe calls for melted butter, but as you can see, I substituted with vegetable oil. The ¼ cup of vegetable oil can be replaced with applesauce. The all purpose flour can be replaced with whole wheat flour. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Robin Hood
Nutrition
I originally published this post on July 8, 2018, and republished it on August 2, 2024, with updated content and photos. Thanks for sharing.
Recipe update: Over the years, so many of you have tried this easy muffin recipe and have provided some wonderful comments.
Thanks to all of you for trying and sharing this blueberry muffin recipe (80K shares and counting!!!)
Here are some of your great suggestions:
- Rebecca used whole wheat pastry flour and commented: “This is a great recipe.”
- Sandra used ½ whole wheat and ½ white flour and she “loves muffins that taste like muffins and not cake”.
- Kristen added cream of tartar with milk and according to her it “turned out great!”
- Bill used “whole oats and whole oat flour” and his granddaughter “wouldn’t let go of them”.
- Lisa used coconut oil and stated “keeper recipe”.
- Leah added cinnamon and stated “delicious muffins”.
- Morag replaced the plain flour with a 60/40 rye/rice flour combination which resulted in a “soft and light” texture.
You are all amazing!!! Thanks again for these great comments!
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Jane Harbour
I have been making these for awhile now. Only change I made was to use fresh cranberries, cut in half. They are delicious. Recipe can be easily doubled too! Thanks, Maria!
Maria
Such a great variation! Thanks so much for sharing Jane!
Tania
Absolutely delicious muffins! I skip the lemon zest and add a bit of pumpkin spice and vanilla. You really can’t go wrong with this recipe.
Maria
Sounds like a wonderful variation! Thanks so much for sharing Tania!