Blueberry Oat Muffins Recipe

4.5 4 5
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Blueberry Oat Muffins Recipe

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4.5 4 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Blueberry Oat Muffins in Taste of Home June/July 1993, p65

Nutritional Facts

1 each: 174 calories, 5g fat (3g saturated fat), 31mg cholesterol, 244mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 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
  1. In a bowl, combine oats and milk; let stand for 5 minutes.
  2. 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.
  3. 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.
Originally published as Blueberry Oat Muffins in Taste of Home June/July 1993, p65

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Reviews forBlueberry Oat Muffins

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rudylenak User ID: 3071215 634
Reviewed May. 23, 2013

"good muffins"

MY REVIEW
gardenchris User ID: 5582864 751
Reviewed Feb. 22, 2012

"I made these for snacking on during a gaming convention. They stayed moist and delicious the whole weekend. They were easy to make. I used frozen blueberries and topped the muffins with a sprinkling of raw sugar. I will definitely make them again. This has become my new favorite blueberry muffin recipe."

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mewolcott412 User ID: 875327 617
Reviewed Feb. 8, 2011

"I made these as written, and just added a dash of Vietnamese cinnamon"

MY REVIEW
efarmgirl User ID: 3926468 154
Reviewed Feb. 28, 2009

"This is my all-time favorite muffin recipe... I was heartbroken when I lost it and now am happy to have found it again!!!"

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