Blueberry Oatmeal Muffin Recipe are the perfect muffins to start a Saturday morning! I woke up this morning wanting some baked goods for breakfast so I pulled out my good old blueberry oatmeal muffin recipe. This recipe is my go -to for quick delicious muffins. They take no time to make and you can be enjoying some warm muffins in less than an hour.
These taste so good with butter on them when they are piping hot. The butter melts and makes the muffin even that much better. BUT, these are so scrumptious you can eat them without butter and they are just as amazing.
Tips when making Blueberry Oatmeal Muffins:
- Make sure your ingredients are all room temperature.
- When you melt the butter, let it sit before mixing it with the milk. If it is too hot, it will solidify.
- Don’t over-stir! That is they key. Just mix gently until all the ingredients are incorporated together.
What kind of oats work best in these muffins?
I usually like to use large flake oats because they seem to work the best. I have used quick cooking oats and they turned out but I tend to stick with the large flake oats.
How long do I cook Blueberry Oatmeal Muffins for?
15-22 minutes is the estimated time. You can test them by sticking a toothpick in the center and see if it comes out clean. Or, touch the top of the muffin lightly and it should spring back.
I don’t have buttermilk, can I still make these?
Yes, to make a substitute for buttermilk all you have to do is measure out your milk and add in 1 tablespoon of lemon juice or vinegar. Stir, and you have your buttermilk! The formula for this is just per every cup of milk, add 1 tablespoon of acid (lemon juice or vinegar).
Can I use muffin cups or do I have to grease my tins?
You can use muffin cups, absolutely! They are much easier than greasing for sure. I like to grease when I can because the muffins have a smoother look but there is nothing wrong with using muffin cups. I used them this morning to get them in the oven quicker.
Do I use fresh or frozen blueberries?
You can use either fresh or frozen blueberries. I like to use fresh when they are available, but if they aren’t frozen works just as well!
Can I double this recipe?
I always double this recipe, it turns out so well, and you can make so many more muffins. That way you can have some to freeze and use for later!
Can I freeze Blueberry Oatmeal Muffins?
Yes, these muffins freeze really well! They last a couple months if stored in an airtight container or a freezer safe bag. If not, they last about a week on your counter in a airtight container.
Blueberry Oatmeal Muffin Recipe
- 1 cup oats
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar, lightly packed
- 1 egg, beaten
- 1/4 cup melted, butter
- 1 cup blueberries
- Preheat oven to 400 degrees F. Grease muffin tins.
- Combine oats and buttermilk in a small bowl.
- Mix together flour, brown sugar, salt, baking soda, and baking powder in a large bowl.
- Add egg and melted butter into oat mixture and mix well.
- Pour oat mixture into dry ingredients all at once. Stir just until moistened.
- Gently fold in blueberries.
- Fill muffin tins 3/4 way full. Bake for 15-22 minutes.