These are the absolute best blueberry oat muffins. Your family is going to love these and will be begging you to make them!
Blueberry Oat Muffins
Just popping in really quick to share with you this delicious Blueberry Oat Muffin recipe! It is easy to make and tastes delicious! I love the added oats to give it a little more protein in it through the oats!
Be sure to try it today! I am sure it will quickly become a favorite!
Blueberry Oat Muffins Recipe
Blueberry Oat Muffins
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: 12 Muffins
Ingredients for Blueberry Oat Muffins
1 cup rolled oats
1 cup buttermilk
1 cup flour
¼ cup butter, melted
1 cup fresh blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup lightly packed brown sugar
How to Make The Best Blueberry Oat Muffins
The first thing you want to do is get your muffin tin ready. Place your liners in a muffin tin and set it aside.
In a small bowl mix together the rolled oats and buttermilk. Let this mixture stand for 10 minutes.
Next you want to preheat your oven to 400F.
Add the egg and melted butter to the oat mixture and mix well.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.
Now add the oat mixture to the dry ingredients and stir until all ingredients are combined.
Gently fold in the blueberries.
Spoon the batter into the prepared muffin tin filling the cups ¾ full.
Bake for 20 – 25 minutes.
Cool the blueberry oatmeal muffins on a wire rack.
Tips and Tricks for Blueberry Oatmeal Muffins
How can I make my muffins more moist?
In these blueberry oatmeal muffins, we use buttermilk which is a key ingredient for extra moist muffins. If you don’t have buttermilk on hand, you can substitute with whole milk but we promise, adding buttermilk is worth the extra trip to the store!
Another trick for moist muffins is to let your batter rest for 15-20 minutes. This will allow the gluten in the muffins to relax a little bit, which results in moist, fluffy blueberry oatmeal muffins!
How do you keep blueberries from sinking in muffins?
Have you ever had your blueberries sink to the bottom of your muffins? I definitely have… and it can be so frustrating! What I like to do to prevent this from happening is to toss the blueberries in a tablespoon or two of flour before adding them to my mix. This method really helps the blueberries distribute evenly throughout the batter!
Can I use frozen blueberries for muffins?
You can absolutely use frozen blueberries in these blueberry oatmeal muffins! Frozen blueberries can be a lot more affordable, especially if it isn’t blueberry season. If you use frozen blueberries, coat them in a tablespoon or two of flour to prevent sinking and add them to the batter while they’re still frozen. If they are thawed, they will turn the batter a purple color so keeping them frozen is best. They will thaw as they bake!
Why did my muffins turn out dense?
One of the biggest reasons muffins turn out dense is from overmixing. Once you add your flour mixture to your wet mixture, only stir until just combined. It can be tempting to keep mixing until the batter is smooth, but you will get the best results from mixing as little as possible.
How do you keep muffins from falling?
Baking powder is the thing that gives these blueberry oatmeal muffins their lift! Make sure your baking powder is sealed tightly. Check the expiration dates to make sure your baking powder is staying fresh!
Do you need muffin liners?
I like muffin liners because it saves me from the headache of my muffins getting stuck to the pan and falling apart as I try to get them out…plus it makes for easier cleanup!
It is still totally possible to make muffins without muffin liners. If you don’t have muffin liners on hand, just make sure to spray your muffin tin really well with nonstick cooking spray and wait until the muffins have mostly cooled to take them out!
How do you get the perfect muffin top?
If you like that extra tall muffin top that you see at a bakery one of the most important things is the temperature of your oven. This recipe for the best blueberry oat muffins bakes at a higher heat of 400 degrees where most other muffin recipes will bake at 350 degrees. This blast of high heat at the beginning of baking will help create a nice domed top. If the muffin top is starting to look a little crispy but the inside of the muffins still aren’t done, turn your temperature down to 350 degrees until the muffins are done.
How do you know when muffins are done?
There are a couple of different methods to know when your blueberry oat muffins are done baking. The first method is to lightly touch one of the muffins. If the muffin springs back, they are done. If it leaves a little indent of your fingertip, they need to cook a little bit longer.
The second method is to insert a toothpick into the center of one of your blueberry oatmeal muffins. If the toothpick comes out clean, with a few crumbs on it, then your muffins are done! If the toothpick comes out with batter on it, they need to be cooked longer.
As you follow these tips and tricks, we just know that you are going to get the best blueberry oat muffins you could ever imagine!
Share with us in the comments how your blueberry oat muffins turned out! And tag us on Instagram with a picture of your recipe! We would love to see it!
Looking for more breakfast recipes? Check these out!
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup flour
- ¼ cup butter, melted
- 1 egg
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup lightly packed brown sugar
- Place your liners in a muffin tin and set it aside.
- In a small bowl mix together the rolled oats and buttermilk. Let this mixture stand for 10 minutes.
- Next you want to preheat your oven to 400F.
- Add the egg and melted butter to the oat mixture and mix well.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.
- Now add the oat mixture to the dry ingredients and stir until all ingredients are combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin filling the cups ¾ full.
- Bake for 20 - 25 minutes.
- Cool the blueberry oatmeal muffins on a wire rack.