Blueberry Oatmeal Muffins Recipe

Name: Blueberry Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups quick-cooking oats; 3 ounces all-purpose flour (about 2/3 cup); 2.33 ounces whole-wheat flour (about 1/2 cup); 3/4 cup packed light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 cups low-fat buttermilk; 1/4 cup canola oil; 2 teaspoons grated lemon rind; 2 large eggs; 2 cups frozen blueberries; 2 tablespoons all-purpose flour; Cooking spray; 2 tablespoons granulated sugar

Servings: persons

1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

1
Preheat oven to 400u00b0.
2
Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4
Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5
Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400u00b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
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1361

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 2/3 cups quick-cooking oats, 3 ounces all-purpose flour (about 2/3 cup), 2.33 ounces whole-wheat flour (about 1/2 cup), 3/4 cup packed light brown sugar, and more.

Yes, Blueberry Oatmeal 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.

That's it — enjoy your meal!

Blueberry Oatmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions