Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries, tangy lemon flavour, and hearty oats in every bite. 

A simple muffin recipe to use as a snack, or meal prep for breakfast. These muffins are wholesome and delicious.

The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection. 

I’m so excited to share this recipe so let’s begin!

For more blueberry recipes, try Blueberry Breakfast Cake, Bakery Style Lemon Blueberry Muffins, and Peach Blueberry Cake.

Why this recipe works

• Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
• Easy to make – Comes together with just a few simple steps! No wait time either.
• Soft and fluffy – These muffins rise beautifully in the oven!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• Buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
• Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake. If using frozen, do not thaw them!
• Flour – All-purpose flour is used in this recipe.
• Eggs – Make sure they’re at room temperature before beginning.
• Oil – I used a flavourless oil. You can also use melted and cooled butter.
• Lemon – Lemon zest is used in this recipe.

Step by step instructions

Here is how to make and bake these Blueberry Oatmeal Muffins. You will need two 12 muffin tins, tulip muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. This recipe makes 15 regular-sized muffins or 8 tulip liner muffins. I made mine in tulip liners. Line the muffin tins with your liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in all-purpose flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Step 3 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.

Step 4 – Whisk wet ingredients. Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.

Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Step 6 – Add blueberries. Wash the blueberries and don't dry them completely. Then gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. Tossing them while still a bit wet will help the flour stick better to them! Then add into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between your liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra blueberries on top and sprinkle some white sugar.

Step 8 – Bake. Bake the muffins at 375°F for 20-25 minutes. If using regular liners, the muffins will bake for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh blueberries! If using frozen berries, do not thaw them and toss them in 1 tsp of flour to help absorb any liquid and prevent sinking.

FAQ

Do I have to add blueberries?

No! Feel free to leave them out or add something else in.

Can I use regular liners?

Yes. This recipe makes 15-16 regular-sized muffins. Fill your regular liners up to almost the top and bake for 20-25 minutes at the same temperature.

More blueberry muffin recipes

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

Blueberry Oatmeal Muffins

Ania

These Blueberry Oatmeal Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries, tangy lemon flavour, and hearty oats bursting in every bite. 

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 muffins

Calories 364 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 cups all-purpose flour plus more for dusting
• 1 cup rolled oats also known as large flake oats
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tbsp cornstarch
• 1/4 tsp salt
• 3/4 cups white sugar
• 1 tbsp vanilla
• 1/2 cup oil
• 1 cup buttermilk* room temperature*
• 2 eggs room temperature
• Lemon zest from 1 large lemon
• 1 cup fresh blueberries*

Equipment

Muffin Tin

Tulip Liners

Cookie Scooper

Gram Scale

Spatula

Whisk

Instructions

 

• Preheat the oven to 375°F/190℃. This recipe makes 15 regular-sized muffins and 8 tulip liner muffins. Line the muffin tins with your liners and set aside.
• In a medium-sized bowl, add in flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
  1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt
• In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.
  3/4 cups white sugar, Lemon zest from 1 large lemon
• Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.
  1/2 cup oil, 1 cup buttermilk*, 2 eggs, 1 tbsp vanilla
• Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
• Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and prevent from sinking. Then add into the bowl and mix in a few times.
  1 cup fresh blueberries*
• Evenly divide the batter between your liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra blueberries on top and sprinkle some white sugar.
• Bake the muffins at 375°F for 23-28 minutes. If using regular liners, the muffins will bake for 20-25 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
• These blueberry muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Notes

*For the buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

*Fresh blueberries - I always recommend using fresh. If using frozen, do NOT thaw them. When ready to add them to your bowl, remove from freezer, quickly dust them in 1 tsp of flour, and then add into the bowl. The flour will help absorb any liquid and prevent sinking.

Nutrition

Serving: 1muffinCalories: 364kcalCarbohydrates: 46gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 44mgSodium: 266mgPotassium: 121mgFiber: 2gSugar: 21gVitamin A: 109IUCalcium: 94mgIron: 2mg

Keyword blueberry oatmeal muffins

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