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Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are wholesome, tender, and bursting with juicy blueberries—perfect for breakfast or a snack!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry, Easy, Muffins, Oatmeal, Quick, Wholesome
Servings: 12 servings

Ingredients

  • 1 cup quick cooking oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (or white whole wheat flour)
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup low-fat buttermilk
  • 0.5 cup canola or vegetable oil
  • 2 teaspoons grated lemon zest
  • 2 large eggs
  • 2 cups fresh blueberries
  • 2 tablespoons all-purpose flour (for tossing the blueberries)
  • 2 tablespoons granulated white sugar (or chunky, white sparkling sugar)

Instructions

  • Preheat your oven to 400°F (200°C). This ensures that your muffins bake evenly and rise beautifully.
  • Line a muffin tin with paper liners or lightly grease each cup with non-stick spray to prevent sticking.
  • In a large mixing bowl, whisk together the quick cooking oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt until well combined.
  • In a separate medium bowl, whisk together the buttermilk, canola oil, lemon zest, and eggs until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix!
  • In a small bowl, toss the fresh blueberries with 2 tablespoons of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins while baking.
  • Gently fold the floured blueberries into the muffin batter, ensuring they are evenly distributed.
  • Using a spoon or a cookie scoop, fill each muffin cup about ¾ full with the batter. Sprinkle the tops with granulated sugar for a delightful crunch.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Use frozen blueberries by tossing them in flour before adding to prevent color bleed.
  • Substitute buttermilk with milk mixed with vinegar or lemon juice if needed.