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Blueberry Oat Muffins

 Blueberry Oat Muffins
Everyone gets "the blues" now and then. To bring back smiles, I always prescribe delicious blueberries. My husband, Dave, and I grow the berries, and I often share our favorite recipes, such as this one, with customers at our roadside market.—Connie Sanders, Belle River, Prince Edward Island
12 ServingsPrep/Total Time: 30 min.


  • 1 cup quick-cooking oats
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 cup fresh blueberries


  • In a bowl, combine oats and milk; let stand for 5 minutes.
  • In another bowl, combine the flour, brown sugar, baking powder,
  • baking soda and salt. Stir the egg and butter into oat mixture; add
  • to dry ingredients. Stir just until moistened. Gently fold in
  • blueberries.
  • Fill well-greased muffin cups 3/4 full. Bake at 400° for 15-20
  • minutes or until a toothpick inserted in the center comes out clean.
  • Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 174 calories,

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Blueberry Oat Muffins (continued)

Nutritional Facts: 5 g fat (3 g saturated fat), 31 mg cholesterol, 244 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.