Blueberry Oat Muffins Recipe

Name: Blueberry Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPING:; 2 Tablespoons Brown Sugar; 2 Tablespoons Rolled Oats; 1/2 teaspoons Cinnamon; FOR THE MUFFINS:; 1/4 cups Oil; 1/4 cups Granulated Sugar; 1/4 cups Brown Sugar (lightly Packed); 2 whole Large Eggs; 1/4 cups Plain Greek Yogurt; 1/2 cups Buttermilk; 2 teaspoons Vanilla; 1 cup All-purpose Flour; 3/4 cups Oat Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 cup Blueberries, Fresh Or Frozen

Servings: persons

FOR THE TOPPING:
2 Tablespoons Brown Sugar
2 Tablespoons Rolled Oats
1/2 teaspoons Cinnamon
FOR THE MUFFINS:
1/4 cups Oil
1/4 cups Granulated Sugar
1/4 cups Brown Sugar (lightly Packed)
2 whole Large Eggs
1/4 cups Plain Greek Yogurt
1/2 cups Buttermilk
2 teaspoons Vanilla
1 cup All-purpose Flour
3/4 cups Oat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 cup Blueberries, Fresh Or Frozen

1
Preheat oven to 425u00b0F. Lightly spray a muffin tin with nonstick spray, or line with paper liners. Set aside.
2
In a small bowl, prepare topping. Stir together brown sugar, rolled oats and cinnamon. Set aside.
3
For the muffins, in a medium bowl, whisk together oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together flour, oat flour, baking soda, baking powder and salt. Add blueberries and toss to coat with flour mixture. Make a well in center of dry ingredients and pour in liquid mixture. Stir until just combined; do not over-mix.
4
Divide batter between muffin cups, filling until almost full. Sprinkle topping onto muffins. Bake for 5 minutes at 425u00b0F, then lower oven temperature to 350u00b0F and continue to bake for another 20-24 minutes, until a toothpick inserted in the center of a muffin comes out clean.
5
Allow to cool in the muffin tin for at least 10 minutes before removing muffins. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE TOPPING:, 2 Tablespoons Brown Sugar, 2 Tablespoons Rolled Oats, 1/2 teaspoons Cinnamon, and more.

Yes, Blueberry Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Oat Muffins

How did you like this recipe?

Frequently Asked Questions