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!
Blueberry Oat Muffins.
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 your 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 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 it 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 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:
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 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.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
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.
- 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 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
Donna
This recipe has become my favourite choice for oatmeal blueberry muffins. They taste really good and are fairly healthy, especially if you use one-half whole wheat flour. I always add some cinnamon as well.
Maria
Thanks so much for taking the time to share, thank you Donna!
Mary
Thank you Maria. I really like that you are an RD, makes your recipes more solid, nutritionally, from my perspective at least.
Very moist, from first bite they have a great taste, like that the blueberry tastes comes through really well. These make for a lovely in hand breakfast with a protein (eg egg) or more fresh fruit and can be used as a base recipe for other add in combinations or switch ups. For example, in today’s batch:
1. used 50-50 whole wheat flour and white, unbleached flour,
2. switched out all the sugar for local, raw buckwheat honey (same quantity); 3. added about 1/4 cup chia seeds to oatmeal-milk mix to soak, also 1 tsp pure vanilla, not extract
3. added about 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg to the dry ingredients,
4. and because I folded in frozen wild blueberries, not thawed, the extra moisture compensated for the added chia seeds. If I used fresh berries probably would slash more milk in
5. Topped the muffins with a sprinkle of cinnamon sugar and sunflower seeds
Will try with switching out the blueberries with dried fruits such as raisins or cranberries, cut up dates, figs, or other fresh fruits such as chopped peaches, raspberries, to see how that goes (but that will change the nutritional/calorie count for sure). Also the milk could be switched to a non dairy liquid such as almond, oat, soy I think although would lose that slight tang the butter/soured milk gives.
Maria
Thanks so much for taking the time to share Mary, I love your variation. It really is a great muffin base that can easily be modified. Thanks again for stopping by.
Kate
Maria
Wonderful, wonderful is all my guests could say about these blueberry oatmeal muffins! They then asked for the recipe! They were moist, tasty and so delicious! Thank you!
Kate
Maria
How wonderful Kate! I am so thrilled to read this! Thanks for taking the time to comment!
Ruthie
I added some cinnamon and about 1/4-1/3 cup ricotta cheese (just because I had it on hand). My husband does not like blueberry muffins BUT he loved these! Yeah! Terrific muffins !
Joy
I messed this recipe up bigtime, and I just got done wolfing down two of these babies right out of the oven. I forgot to add the vanilla that one reviewer suggested so drizzled it over the already overbeaten batter, (I doubled the recipe) then sprinkled a tsp of cinnamin over that, and when it looked like that batter was just too thick I added about a 1/2 cup of milk. Then the batter looked to runny in the muffin cups but it was too late to turn back then. Topped with a generous sprinkle of turbinado sugar and in they went. They had a nice high top on them, browned beautifully, and boy o boy are they delicious. Light and fluffy but not in a sugar laden, creamed butter sort of way. Just a solid muffin, not too sweet, bursting with blueberries! Yes please, I’ll have two more!!
Joy
Check that, and extra 1/4 cup of milk!
Maria
Thanks for sharing Joy. Thrilled to read you got to enjoy them.
Jennifer Demps
I made these today and the texture is amazing and they came out golden brown with great raised tops! They were a little light on flavor so next time I think I will add some cinnamon and vanilla. thanks for a great base recipe!
Maria
How wonderful Jennifer, thanks for sharing!
Paula
These are delicious!! I tried to make them a little healthier by using whole wheat flour and 1/4 Cup honey, 1/4 cup brown sugar. I also added a teaspoon of vanilla and used quick oats because I didn’t have rolled oats. Next time I’m going to try substituting applesauce for the oil. These will definitely be my go to recipe since they are so yummy and quite healthy too!! Thank you so much!😁
Maria
Thanks so much for sharing Paula! Sounds delicious!
Candace Neuenschwander
These were wonderful! I used raw sugar just because. Made lemon drizzle tfoe the top but it didn’t need it at all! Thank you.
Maria
My pleasure Candace! So thrilled to read you enjoyed them. Thanks for sharing!
Nel
Made these delicious muffins with mixed frozen berries and one cut up Granny Smith apple. I halved the sugar and made buttermilk as per your instructions.
DELICIOUS! Not too sweet, beautiful texture, will definitely be making again. Thank you!
Maria
My pleasure Nel! Thanks so much for sharing!
Donna Phariss
This recipe is awesome!!!!! The muffins were soft and yummy!! I’ll be making these again!!!
Maria
Fantastic Donna! Thanks so much for sharing.
Gem
Hello Maria. Thank you for the recipe. I tried it today and the result is wonderful. I used olive oil instead of vegetable oil and combined chia seeds with oatmeal.
Maria
How wonderful Gem! Great variation! Thanks for sharing!
Renée
My whole family loved these!! We’ve also experimented with this recipe by substituting golden monkfruit sugar for brown sugar, and they still turned out great!
Maria
Thank so much for sharing Renée! Glad to read you enjoyed the blueberry muffins!
Anita
Hi Maria
Can I use coconut sugar instead of brown sugar?
Maria
Thanks for your interest Anita. Great question! Yes, brown sugar can be replaced by coconut sugar. Enjoy!