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    Home » Breakfast and Brunch » Blueberry Oat Muffins -simply THE BEST!

    Blueberry Oat Muffins -simply THE BEST!

    July 8, 2018 , Updated September 10, 2022 Maria 258 Comments

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    A single bluberry muffin on a placemate.

    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!

    A few blueberry muffins set on a cooling rack.
    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!

    A close up of the tender crumb of the blueberry muffin, achieved by using buttermilk.

    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.

    A muffin tin filled with blueberry muffin dough ready to be baked.

    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.

    A few blueberry muffins on a cooling rack.

    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:

    Pumpkin Muffins

    Apple Muffins

    Chocolate Chip Muffins

    Orange Date Muffins

     

    An overhead shot of a blueberry muffin surrounded by blueberries and large flakes of oats.

     

    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.

    The original cookbooks where the recipe for Healthy Blueberry Oat Muffins originates from.

    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!

    A few Healthy Blueberry Oat Muffins on a tray surrounded by fresh blueberries.

     

    Blueberry Oat Muffins

    Simple, wholesome oat muffins...bursting with blueberries.
    4.96 from 84 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Servings: 12 servings
    Calories: 162kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    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

    Nutrition

    Calories: 162kcal
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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Maggie

      January 24, 2023 at 7:17 am

      5 stars
      I can’t eat gluten or dairy and this recipe is so easy to adapt! I swap the milk for oat it coconut milk. I also swap the flour for gluten free flour. They are the best!

      Reply
      • Maria

        January 27, 2023 at 8:32 pm

        I am so thrilled to read this! Thanks for sharing Maggie!

        Reply
    2. Michelle

      January 23, 2023 at 12:54 pm

      5 stars
      This is my go to for both of my toddler’s. I absolutely appreciate the simplicity of this recipe. I have made several flavor types including pumpkin, peanut butter, choc. chips, mixed berries, fruit, the list could go on and on. These taste best after setting for a few hours post baking. They are moist, soft with great texture from the oats, and last for atleast 3 days in tupperware. Possibly longer but they don’t last in my home!

      Reply
      • Maria

        January 23, 2023 at 2:10 pm

        I am so thrilled to read this! Thanks so much for sharing Michelle!

        Reply
    3. Barbara L

      November 17, 2022 at 3:47 pm

      Love the muffins too. I make a lot of blueberry muffins and this is my fav. I add ground flax seed meal and more lemon rind. I just add a little more liquid such as almond milk etc. I also cut down on the sugar. Oh yum!

      Reply
      • Maria

        November 23, 2022 at 8:16 pm

        Thanks for sharing Barbara!

        Reply
    4. Diane

      October 19, 2022 at 4:43 pm

      Phenomenal muffins! Thanks so much; I’ve searched for years for a good tasting blueberry muffin recipe that was reasonable in calories and fat content. I followed the recipe exactly as you posted. Currently have some in the refrigerator and freezer!

      Reply
      • Maria

        October 20, 2022 at 9:39 pm

        Thanks so much for sharing Diane!

        Reply
    5. Jo

      October 01, 2022 at 6:10 pm

      5 stars
      Fabulous!

      Reply
      • Maria

        October 03, 2022 at 9:47 am

        Thank so much Jo!

        Reply
    6. Jody

      September 25, 2022 at 11:51 am

      5 stars
      Great on-the-go breakfast muffins!!
      Love them!
      Thank you

      Reply
      • Maria

        September 25, 2022 at 10:52 pm

        My pleasure Jody! Thanks for sharing!

        Reply
    7. Shari

      August 11, 2022 at 9:58 am

      5 stars
      Great recipe! I used cashew milk, white wheat flour and coconut oil (also added some unsweetened shredded coconut) and these were delicious!

      Reply
      • Maria

        August 12, 2022 at 1:24 pm

        How wonderful Shari! Thanks for sharing!

        Reply
        • Carole

          August 15, 2022 at 5:29 pm

          These are the best! I have tried other recipes with the oatmeal & blueberries but yours is a keeper. Definitely use buttermilk!

        • Maria

          August 19, 2022 at 10:34 am

          Thanks so much for sharing Carole!

    8. Judy Greenwood

      July 04, 2022 at 11:20 am

      5 stars
      Excellent recipe! I didn’t have enough oats so I used half oats and half oat bran. I also subbed 2/3 flour and 1/3 oat-bran.
      My husband loved them! My go-to recipe for muffins.

      Reply
      • Maria

        July 04, 2022 at 7:30 pm

        How wonderful Judy! Thanks so much for sharing!

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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