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 post was originally published on Jan 27, 2015 and republished on July 8, 2018 with updated content and more recently with a video. Thanks for watching and sharing!
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 definitely encourage you to go to Costco to purchase their wonderful blueberries so that you can make your own 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 Blueberry Oat Muffins are, I guarantee you are going to be equally impressed with these super moist Banana Muffins and these amazing Date Bran Muffins. Scout’s honor!
So, go to Costco, and get your fresh fruits… and then we will combine some plump, juicy blueberries, with oats! You won’t believe how truly amazing these buttermilk blueberry muffins are!
As you probably know, muffins are a type of quick bread that usually comes together in no time at all. The only requirements are two bowls and a mixing spoon.
Let me show you how in just half an hour, you could be enjoying the best blueberry oatmeal muffins ever!
HOW TO MAKE BLUEBERRY OAT MUFFINS:
The first thing we are going to do is soak the oatmeal in buttermilk. It is important not to skip this step as this will contribute immensely to the soft, tender crumb of these blueberry muffins.
In the meanwhile, measure out the dry ingredients in another bowl and whisk them together. Set it aside.
Whisk an egg in the oat mixture along with the oil. Make sure to properly whisk these ingredients together.
Add this liquid mixture to the flour mixture and with a wooden spoon, mix only until combined. Then gently add in the blueberries. A few more gentle stirs and that’s it.
Portion the batter in a muffin container that has been lined with paper cups and bake in a preheated oven. In about twenty minutes, you will have the best ever blueberry muffins with oatmeal.
How to make buttermilk out of regular milk?
If you do not have buttermilk, you can still make these wonderful muffins. Here’s how: measure one tablespoon of lemon juice or white vinegar and place in a measurement 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. I love using buttermilk in pancakes and in biscuits. The end product is always fluffy and I love the “tanginess” of flavor it provides.
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 (24K 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 1/2 whole wheat and 1/2 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!
Best Muffin Recipes we love:
ORIGINS OF THE RECIPE FOR BLUEBERRY OAT MUFFINS:
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 code and/or a 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 it has always been appreciated by family and friends.
Make sure you try out these Date Bran Muffins, which are a great high fiber muffin to have for breakfast and these super moist Banana Muffins which will intoxicate you with the wonderful aroma while they are baking. Both of 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!
Blueberry Oat Muffins
Ingredients
- 1 cup old-fashioned oats
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar lightly packed
- 1 egg beaten
- 1/4 cup vegetable oil
- zest of 1/2 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 and brown sugar. 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 3/4 full.
- Bake for 15-22 minutes or until top bounces back when lightly touched.
Video
Notes
The original recipe calls for melted butter, but as you can see, I substituted with vegetable oil. The 1/4 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
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Marylou says
Love this recipe except I use the whole wheat flour pastry and turn out great. I made about 4 times already and can’t get enough of eating it. I put the rest of the muffins in freezer bag so I can have it to work during break. Thinking maybe I should make a double batch recipe so I have enough to last’s me for two weeks. I’ll tell you, it’s easy and delicious. Thank you for this fantastic recipe.
Maria says
Thrilled to hear you are enjoying these blueberry muffins. Thanks for sharing Marylou, appreciate it!
Baryb Kawtski says
I have found that a TBS of sour cream in milk replaces buttermilk in a pinch.
Maria says
What a wonderful tip Baryb! Thanks for sharing!
Angela says
Made these for Celiac hubby using Better Batter Gluten Free flour. Sprinkled the tops lightly with cinnamon sugar. They are delicious! Love the lemon zest.
Maria says
Fantastic Angela! Thanks for sharing!
Vanessa says
I love this recipe! I made it with half whole wheat flour and half white flour and substituted 1/4 cup applesauce for the 1/4 cup oil. I also used frozen raspberries. We sprinkled some Demerara sugar on top for some crunch! I will definitely make this again!
Maria says
Fantastic Vanessa! Thanks so much for sharing your variation, appreciate it!
Mike P. says
Maria thank you for these 5 Star Muffins! This is a fantastic and healthier version than most blueberry muffin recipes I’ve seen and without sacrificing flavor. The addition of the lemon zest adds a nice dimension of flavor.
These are great made as is or in my case I have tweaked the recipe to use organic spelt flour to replace half of the all purpose flour as well as adding a half cup of ground flax seed and last but not least we love cinnamon so I add a teaspoon or so of ground cinnamon as well. Additionally, I try to use non-gmo cold or expeller pressed vegetable oils whenever possible.
Thank you Maria and might you have a healthier version of a carrot cake recipe hiding somewhere? :o)
Maria says
My pleasure Mike! Thanks so much for taking the time to share, appreciate it! I also love using spelt flour, I must try your variation…thank you!
Carrot cake is on my list of recipes to do… I’ll bump it up a couple of notches 😉 Thanks again for stopping by!
Kay says
(For some reason I can’t rate this – I’d give it 5 stars if I could)
Yum! Soaking the oats makes a huge difference – the muffins are moist and cakey instead of the drier, denser texture of regular oat muffins. Like some other commenters, I added vanilla (2 tsp for a double batch) and if anything, I’d add more next time. They were still delicious, though!
Maria says
Thanks so much for taking the time to share Kay, appreciate it. Thanks for the heads up on the star rating, I need to look into that.