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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Ella M. says
May 27, 2019 at 17:12I love a lemon-combo in just about any baked goodie, so when I made these, I used the zest of a full lemon and also subbed the vegetable oil with coconut oil. With a light sprinkle of coarse turbinado sugar, these came out of my oven picture perfect! The flavor is simply delightful and I LOVE that they are not an extraordinarily sweet muffin, making them perfect for on the go breakfast. The paper liners come off easily without sticking, which is also very nice! I will definitely be making these again and I may experiment with other combinations including raspberries, strawberries, and zests of orange and lime! Thank you for this awesome recipe!!!
Maria says
May 29, 2019 at 10:57My pleasure Ella! Lemon lovers unite!!! Thanks so much for taking the time to share your experience with this recipe, truly appreciate it.
Patty says
May 12, 2019 at 22:21Two thumbs up! Again as others, used coconut oil, used thawed patted dry and floured berries, added a few drops of lemon extract and sprinkled turbinado sugar on top b4 baking. They are moist and bursting with berry flavor! Yum!
Maria says
May 13, 2019 at 07:34Fantastic Patty! Love the variation!!! Thanks so much for taking the time to share, appreciate it.
Christine says
March 22, 2019 at 22:56Wow these were amazing. So soft and fluffy. They did end up a little salty, I’d halve or quarter the amount of salt next time.
Maria says
March 24, 2019 at 19:39Thanks so much for taking the time to comment, appreciate it Christine.
Maria says
March 27, 2019 at 10:59Great! Thanks so much for taking the time to comment. Appreciate it.
Carol Delserro says
March 20, 2019 at 18:02I made both the banana muffins with the chocolate chips and walnuts and the blueberry lemon muffins. They were both moist and delicious and my family loved them. Thanks so much for 2 great recipes. I can’t wait to try other ones you have.
Maria says
March 20, 2019 at 23:24Thanks Carol. There is nothing like a warm homemade muffin! Thanks so much for taking the time to comment, appreciate it!
Ali says
March 16, 2019 at 13:51These came out amazing! Just had two of them right out of the oven! The recipe was on the spot, and unlike another commenter, I found sweetness to be just perfect, and I don’t even like things very sweet. Maybe they used compact brown sugar rather than the recommended light pack?
Oh, it’s also worth mentioning that I used melted coconut oil, added a few drops of vanilla extract while beating the egg, and rubbed brown sugar with lemon zest before mixing, to get the natural oils out and enhance the lemon flavor–best homemade blueberry muffins you can get your hands on!
Thanks so much Maria for sharing!!! This is a keeper and I’m sure I’ll be making these bad boys over and over again!
Maria says
March 16, 2019 at 13:54Amazing Ali! Love your variation with the coconut oil. I am so thrilled you enjoyed these blueberry muffins! Thanks for taking the time to comment, appreciate it ♥
Carol says
March 15, 2019 at 11:22Delicious muffins, I added 1 Tbsp of chia seeds ( heart healthy Omega 3) to the oatmeal mixture as well as 1/2 cup flaked coconut and 1/2 cup semi-sweet chocolate chunks. These are our new favourite muffins💕
Carol says
March 15, 2019 at 11:26Also, I should add I substituted 1 cup of three berry mix from Costco rather than the blueberries. Was trying to recreate a bakery muffin I had recently and these come pretty close. Will try 1/2 wheat flour and 1/2 all purpose flour next time 💕
Maria says
March 15, 2019 at 11:32Love it! I still have not tried the three berry mix from Costco… on my list… I have tried replacing 1/2 of the AP flour with whole wheat and the muffins turn out good. Thanks again Carol ♥
Maria says
March 15, 2019 at 11:30That’s wonderful Carol! I’m so happy to hear this. I love the add-ins to this blueberry muffins. Thanks so much for taking the time to share, appreciate it ♥
Mary says
February 25, 2019 at 09:23I literally make these every weekend and pack 2 in my husband’s lunch each day during the week! They are fool-proof and absolutely delicious! Thanks!
Maria says
February 25, 2019 at 16:07Thanks so much for taking the time to share Mary! I’m so glad you are enjoying this blueberry muffin recipe. I agree, this recipe is a keeper 🙂
Mary says
January 28, 2019 at 10:16Hi! I have made these several times and LOVE them. I would like to try them again today and substitute unsweetened applesauce for the butter/oil. Have you tried that? I know it will change the texture, but am wondering if they will bake up okay….
Maria says
January 28, 2019 at 20:50Hi Mary, I have not tried to replace the vegetable oil with applesauce for this blueberry muffin recipe but I think it should provide you with a good muffin. If you do try it, I would love to hear about your results. Thanks so much for taking the time to comment, truly appreciate it 🙂
Buzz Bee says
January 27, 2019 at 23:05Just made these today and topped with some nuts. ( I also added bran in the oatmeal soak step ) Loved them! not too sweet . This is muffins muffin!
Maria says
January 27, 2019 at 23:08How wonderful Buzz Bee! I am absolutely thrilled to hear this. Your variation sounds delicious. Thanks so much for taking the time to comment, truly appreciate it 🙂
Megan says
January 1, 2019 at 13:10These were amazing! I substitutes the flour for whole wheat pastry flour. I also baked mine in the top third of my oven at 400 degrees and the rose and didn’t fall flat after coming out of the oven. Been reading more on how to get muffins to rise and it seems like a higher baking temp and position in the oven makes a world of difference. Granted Im sure it greatly depends on where you live as well. To the point this recipe is in my go To now! Perfect New Year Breakfast (went nicely with a mimosas too!)
Maria says
January 2, 2019 at 07:06Happy New Year Megan! I am thrilled to hear about your experience with these Blueberry Muffins… thanks so much for sharing! I must try your variation, sounds absolutely delicious. Great comment! Thanks for stopping by 🙂
Cindy says
March 28, 2019 at 23:54Hello – I’m anxious to make these and hate going to the grocery store, lol – can I use my frozen blueberries? Thanks!
Maria says
March 29, 2019 at 14:01Yes, no need to go to the grocery store. No need to thaw. Be sure to roll the frozen blueberries in a little bit of flour to prevent the whole muffin batter from turning blue. Great comment Cindy! Thanks for stopping by.