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!
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This recipe was originally published on Jan 27, 2015 and republished on July 8, 2018 with updated content.
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 muffins. Scout’s honor!
So, go to Costco, and get your fresh fruits… and then we will combine some plumpy, juicy blueberries, with oats! You won’t believe how truly amazing these 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 recipe and have provided some wonderful comments.
Thanks to all of you for trying and sharing this recipe (24K shares and counting!!!).
Here are some great suggestions submitted by some of the readers for these blueberry muffins:
- 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 ♥♥♥
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 Healthy Blueberry Oat Muffins from the “Robin Hood Recipe Collection”. I’ve been making this blueberry muffin recipe 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!
Healthy Blueberry Oat Muffins
Simple, wholesome oat muffins...bursting with blueberries.
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.
Recipe Notes
These can keep for a couple of days in airtight container at room temperature. They can also be frozen in airtight container for up to a month.
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
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Kassim says
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!
Maria says
lol…thanks Kassim 🙂 Great hearing from you …thanks for taking the time to comment. Have a great week-end!
Maria Thomas says
love your healthy blueberry muffin recipe.
Maria
Maria says
So glad to hear you like these blueberry oat muffins Maria! Thanks for taking the time to comment 🙂
Patti says
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!
Maria says
Thank-you Patti for taking the time to comment, truly appreciate it 🙂
Morag says
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 ????????????
Maria says
That sounds absolutely wonderful! I must give it a try. Thanks so much for taking the time to comment 🙂
Leah says
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.
Maria says
So glad you enjoyed them Leah! I must try adding the cinnamon ♥ Thanks for taking the time to comment. Have a great week-end 🙂
Debbie says
Can I use gluten free flour?
Maria says
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 🙂
Liz says
Question
Can frozen blueberries be used
Should they be thawed if yes
Love to try this weekend
Maria says
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 blueberry oat muffins! Appreciate your comment. Have a great week end 🙂
Lisa says
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!
Maria says
Fantastic Lisa! Glad you enjoyed these blueberry oat muffins. Thanks for taking the time to comment 🙂
jen says
hi..i’m from the philippines.blueberries are hard to find.can i use canned blueberries.(pie filling and toppings)? thanks
Maria says
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 these blueberry muffins without any fruit… very plain, but still good. Thanks for dropping by Jen 🙂
Bill says
My 3 Y/O granddaughter and I just made 2 batches of these with whole oats and whole oat flour, butter (not oil), fresh blueberries and raspberries, one batch into muffins and the other in a bread pan. Fabulous. She wouldn’t let go of them. 5+ stars.
Maria says
Sounds like you had a wonderful time making these blueberry oat muffins! Thanks for taking the time to share 🙂
Kristen says
This turned out great! I used milk with cream of tartar for the buttermilk. Also used only 1/3 of the amount of brown sugar. Added some honey and vanilla extract and 2 packets of sweet and low. Great recipe!! i try to eat healthy and low on carb, this is a nice treat to breakfast without the guilt! Thankyou!!
Maria says
So glad to hear you enjoyed these blueberry oat muffins Kristen! I have never replaced buttermilk with milk and cream of tartar… I must give that a try. Thanks so much for taking the time to comment, appreciate it 🙂
Katie says
Hey, these look great! I only have the instant oats, would that work?
Can’t wait to try them!
Maria says
Hi Katie, yes instant oats are great in this muffin recipe. Enjoy! Thanks for stopping by 🙂
Sandra says
Just baked my second batch of these and they are terrific!! Moist, flavourful and gorgeous to look at! I try to get as much whole grain as possible so I used half white flour and half whole wheat flour. I use organic coconut palm sugar in all my baking as I did here. Since I doubled the recipe, I used a mixed of berries (blueberries, raspberries & red currants). Still had some berries in the freezer from our garden. My family loves muffins that taste like muffins and not cake! Well done!
Maria says
Thanks so much Sandra! We also like our muffins to taste like muffins 🙂
Thrilled to hear about your experience with this recipe.
Appreciate you taking the time to comment. Have a terrific week-end Sandra!
Trish says
Just made 6 batches of these… Great recipe!
Maria says
Fantastic Trish… thrilled to hear the recipe was a success! Thanks so much for taking the time to comment.
Rebecca says
This is a great recipe! I substituted whole wheat pastry flour for the all-purpose and threw in 1/2 cup of chopped fresh strawberries. I made a double batch and topped 1/2 of them with a mixture of cinnamon, oats, and raw sugar. I will make them again. Happy Summer!
Maria says
Thanks so much for sharing Rebecca! So glad you are enjoying the muffins… you are right, they make a great whole wheat muffin! Hoping you also have a great summer!
Karen (Back Road Journal) says
They would be a great way to start the morning with a cup of tea.
Maria says
Most definitively. The issue I have with these blueberry muffins is to stop at one 😉 Thanks so much for stopping by Karen ♥
Marcellina says
What a clever idea to soak the oatmeal in the buttermilk! These do truly look so tender and moist! I will definitely try your method!
Maria says
Thanks Marcellina, hope you like them! Appreciate your comment, thanks so much for stopping by ♥
Barbara says
These are my families favorite muffins, I use organic whole wheat flour, coconut oil, add shredded unsweetened coconut and cinnamon to the batter, this time of year in Vermont blueberries are everywhere, thanks for sharing this great recipe. P.S. the recipe as written is great too……..
Maria says
Barbara, I love it that you added your own preferences… sharing ideas about recipes just makes my day! Blueberries and coconut sound wonderful, I must try it! Thanks so much for taking the time to comment, appreciate it. Have a great Friday and a super week-end!
Julie Marciniak says
I substituted Red Mill GF flour, added vanilla extract and 1/2 cup more blueberries. It was divine. Loved the buttermilk soaked oats. Its a keeper!
Maria says
I am thrilled to hear you enjoyed these blueberry muffins with GF flour! Thanks so much for sharing your experience. Truly appreciate your comment Julie ♥
ANTONIO says
Followed recipe exactly (almost) and they are wonderful. I used orange zest as I was out of lemons. Tried my first one, after what I thought was the second bite, i looked down to realize I ate the entire thing. Very delicate muffin!
Maria says
Thrilled to hear you enjoyed these blueberry muffins Antonio! Thanks so much for taking the time to comment, appreciate it 🙂
Meg Muth, RD, LD says
Best muffin recipe ever! Moist, true flavors, the lemon zest add just the pop.
I did the following to make it more nutritious:
1. Reduced the brown sugar to 1/4 cup – it is still a very sweet product and the additional sugar was not missed, still very moist without the full sugar amount.
2. Added 1/3 cup All BranBuds to the oats as they soaked – this increased fiber by 1 gram, 20 mg sodium and 7 calories per muffin.
3. Added 2 tablespoons Flaxseed Meal to the soaking oats, as well, to add Omega 3 and 0.3 grams fiber,
Maria says
I love the modifications you suggest… this will now become a super healthy muffin recipe! Appreciate your comment, thanks Meg 🙂
Debbie says
These are simply awesome!
I made them this evening. I doubled the recipe and added 1 tablespoon of flaxseed and a teaspoon of nutmeg. I had frozen mixed fruits (blueberry, raspberry and blackberry) so used them. I also didn’t have lemon so used orange zest. For the buttermilk I used 1% milk and apple cider vinegar. I had quick oats so used it too.
My husband and I are not muffin fans but this recipe has changed that! We’ve already devoured about half 😀. And did I add that even my one year old enjoyed it too? 😍
Thanks for this recipe! It’s definitely for keeps!
Maria says
My pleasure Debbie 🙂 I also have a hard time stopping at just one muffin, especially when they are freshly baked out of the oven. I love how you made this recipe your own… fantastic variations. Thanks so much for taking the time to comment ♥