Everyone should have a go-to recipe for Healthy Blueberry Oat Muffins. I know a few of you who would tell me that your go-to muffin is at Costco. Well, I would like to encourage you to go to Costco to buy some blueberries, but believe me when I tell you that you don’t need to rely on them anymore for the perfect breakfast food or mid-morning snack.
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Blueberries and oats! A dynamic duo! Irresistible. I was in that kind of a mood this week-end and fortunately, I intercepted the cookie blueberry monster (who by the way, is my daughter), salvaged one heaping cupful of blueberries, and made these muffins.
Unfortunately, I didn’t have the other ingredient required to make these healthy blueberry oat muffins, buttermilk. I was feeling very comfortable in my pj’s, and reaaaally didn’t feel like going grocery shopping. Thank goodness buttermilk is one of those ingredients that can easily be replaced! Here’s how: measure one tablespoon of lemon juice or white vinegar and place in a measurement cup. Pour in enough milk on top of it to reach the 1 cup mark. Stir and let stand for at least 2 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.
ORIGINS OF THE RECIPE FOR HEALTHY 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 library and recopy all the recipes that I liked. Can you imagine that?
I’ve adapted the recipe for Healthy Blueberry Oat Muffins from the “Robin Hood Recipe Collection”. I’ve been making this recipe for years and it has always been appreciated by family and friends. I hope it’ll become a tradition in your home, too!
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- 1 cup old-fashioned oats
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup lightly packed brown sugar
- 1 egg, beaten
- ¼ cup vegetable oil
- zest of ½ lemon
- 1 cup (heaping) blueberries
- 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 ¾ full.
- Bake for 15-22 minutes or until top bounces back when lightly touched.
The original recipe calls for melted butter, but as you can see, I substituted with vegetable oil.
Thanks for dropping by.
Ciao for now!
Maria 🙂
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These muffins are always amazing – not to mention healthy! I could eat a whole batch in one sitting (Note :this, however, may not be so healthy) which is why i would need to make 2 batches at least. This recipe is definitely worth trying ! I will definitely post up a picture when i bake them next!
lol…thanks Kassim 🙂 Great hearing from you …thanks for taking the time to comment. Have a great week-end!
love your healthy blueberry muffin recipe.
Maria
So glad to hear Maria! Thanks for taking the time to comment 🙂
Followed the recipe exactly and they came out wonderful! I did not have paper muffin cups, so I sprayed non-sick spray in my muffin tins and they slid out without a problem. Thanks for sharing this recipe!
Thank-you Patti for taking the time to comment, truly appreciate it 🙂
Have just made these muffins – delicious thank you for your recipe. I did however change the plain flour to 60/40 Rye flour with Rice flour has made them soft and light in texture, look forward to making them again soon with other berries and fruit ????????????
That sounds absolutely wonderful! I must give it a try. Thanks so much for taking the time to comment 🙂
Delicious muffins! I really heaped up the blueberries and then added even more after I mixed them in. I also added 1/2 teaspoon of cinnamon (a stole this idea from another recipe). I didn’t use paper liners either, just sprayed my tins with no-stick spray. My family really enjoyed them and my daughter in law just asked for the recipe.
So glad you enjoyed them Leah! I must try adding the cinnamon ♥ Thanks for taking the time to comment. Have a great week-end 🙂
Can I use gluten free flour?
Sorry Deb, I have not tried the recipe with gluten free flour. Would love to hear the results if you do decide to test it out. Thanks for dropping by 🙂
Question
Can frozen blueberries be used
Should they be thawed if yes
Love to try this weekend
Yes, you can Liz. The trick to using frozen berries is to rinse them (frozen) a couple of times and to gently pat them dry. Incorporate the frozen berries and hopefully you will not get any greenish/bluish streaks in the batter. Hope you enjoy the muffins! Appreciate your comment. Have a great week end 🙂
just made these and are amazing.
I used whole wheat flour (what I had on hand) and I used half blueberries and half cut strawberries (didnt have enough blueberries) I also used coconut oil….
keeper recipe!
Fantastic Lisa! Glad you enjoyed them. Thanks for taking the time to comment 🙂
hi..i’m from the philippines.blueberries are hard to find.can i use canned blueberries.(pie filling and toppings)? thanks
Unfortunately, I would not recommend it. If you have frozen blueberries that would work. You can experiment and add cut up fresh fruit that is available to you. You can also make the muffin recipe without any fruit… very plain, but still good. Thanks for dropping by Jen 🙂