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!
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 ½ whole wheat and ½ 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!
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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar lightly packed
- 1 egg beaten
- ¼ cup vegetable oil
- zest of ½ 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 ¾ 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 ¼ 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
Heather
Absolutely delicious! I have coeliac disease, so I used an all purpose gf flour with gf oats- I used the remaining ingredients exactly as the recipe states. Instead of making twelve regular sized muffins, I made six jumbo muffins. I baked them for 23 minutes at 400F. The tops were nicely browned and the insides were moist and absolutely delicious! I will be filing this recipe in my “keep” file 🙂
Maria
Thanks so much for sharing Heather. I am sure other readers will find great value here.
Shweta
Thanks for this recipe! It turned out to be so delicious and soft.
Maria
How wonderful! Thanks for sharing Shweta.
Kathy
These came out great! I only had almond milk and so used it and soured it with lemon juice. Also only had quick cook oats and they were fine. Very moist and not overly sweet.
Maria
Great Kathy! Thanks for sharing!
Stephanie
Made these last week and a new batch is currently in the oven as I write this! I just wanted to say thank you because this is such a wonderful recipe! I made it with fresh blueberries, “sour milk”, 2Tbsp of coconut oil + 2 Tbsp canola oil, and cut the sugar a little (instead of 8Tbsp (1/2 cup) I did 6 Tbsp.
Maria
Fantastic! Thanks for sharing!
Joanie M
We’ve found buttermilk to be in short supply here (NB) lately so I grabbed some yesterday when I found shelves restocked. I also took advantage of local wild blueberries so combined with my forever favourite oatmeal, this recipe was perfect. And also delicious! I appreciate that it’s not too sweet – some blueberry muffins are more like a dessert than a nutritious snack. The only thing I added was vanilla. Great recipe, Maria !
Maria
So thrilled to read this. Thanks so much for sharing Joanie!
Patti
Excellent and easy recipe for healthy blueberry muffins.
Maria
Thanks so much for taking the time to share Patti!
Maria
Thanks so much Patti!
Jackie
I just made these and love them! For the flour, I used 1/3 all purpose, 1/3 whole wheat and 1/3 oat flour. Will definitely make again! Thanks for sharing!
Maria
Love it! Thanks for sharing Jackie!
Sari
Thank you for sharing your recipe. I will definitely try these blueberry muffins!!😌
Maria
Thanks so much for your interest Sari!
Sandra
I made these muffins with my own twist, of healthy. I used 1/2 cup almond flr, and 1/2 cup of flax meal. I used almond buttermilk 1/2 cup melted butter. I added 1/2 cup Xylitol instead of bro. Sugar instead of. I doubled. This recipient so I added a cup of white flr. I must say they are Sooooo good.
Maria
Thanks for sharing Sandra, sounds delicious!
Lyndal Christoffersen
I loved this buttermilk oatmeal blueberry muffin recipe! I find it hard to find a healthy muffin recipe as so many are more like cupcakes. This muffin tastes healthy and is not overly sweet which I like. Buttermilk is one of my favourite ingredients to use in muffins because of the soft crumb it creates. I will definitely make this recipe again.
Maria
Thanks so much for sharing Lyndal!