Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins have the best texture. Made with sweet blueberries, oats, and a hint of lemon flavours, they are a fluffy muffin recipe for the season.

These muffins are simple and come together with no electric mixer. They have the perfect texture thanks to the oats and stay moist for days.

The combination of sweet blueberries and tangy lemon is one of my favourites. It makes me really happy that the warmer weather is finally here!

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

Ingredients Notes

Feel free to scroll through this key ingredients section to view certain ingredients we're using in the muffins.

• Buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, mix together 1 cup of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes.
• Blueberries – Make sure to use fresh blueberries, and not frozen.
• Flour – All-purpose flour is used in this recipe.
• Cornstarch - Adds a texture to the muffins. While technically optional, it's recommended!
• 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 of the dry ingredients; 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 the wet ingredients; buttermilk, oil, eggs, and vanilla. Combine for 2-3 minutes with a whisk.

Step 5 – Add in dry ingredients. With a spatula, gently combine the dry and wet ingredients to create a soft muffin batter. Don't over-mix!

Step 6 – Add blueberries. Wash the blueberries but don't dry them completely. Gently toss the blueberries in 1-2 tsps of flour. Tossing them in flour while still a bit wet will help the flour stick better to them, and tossing them in flour will help prevent them from sinking while they bake. Add into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between the liners, they should be halfway full in tulip liners and almost or all the way full if using regular liners. Add a few more blueberries on top and sprinkle a bit of white sugar (optional).

Step 8 – Bake. Bake the muffins at 375°F for 24-28 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 muffins are best served fresh or the next day. They stay good 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. This helps ensure accurate measuring of the ingredients, especially the dry ones. This scale is the one I use.
• Do not over-mix! A big reason muffins don’t rise properly 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!

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 have the best texture. Made with sweet blueberries, oats, and a hint of lemon flavours, they are a fluffy muffin recipe for the season.

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 tulip 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 1/4 cup rolled oats also known as large flake oats
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tbsp cornstarch*
• 1/2 tsp salt
• 3/4 cups white sugar
• 2 tsps vanilla
• 1/2 cup oil
• 1 cup buttermilk* room temperature*
• 2 large eggs room temperature
• 1 tbsp lemon zest about 1 medium-sized 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 or 8 tulip liner muffins. Line the muffin tins with your liners and set aside.
• In a medium-sized bowl, add in all of the dry ingredients. Mix together and set aside.
  1 1/2 cups all-purpose flour, 1 1/4 cup rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch*, 1/2 tsp salt
• In a large bowl (big enough for all of the muffin batter to fit), 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, 1 tbsp lemon zest
• Into the same bowl, add the wet ingredients; buttermilk, oil, eggs, and vanilla. Whisk until well combined.
  1/2 cup oil, 1 cup buttermilk*, 2 large eggs, 2 tsps 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 halfway full if using tulip liners, and almost or all the way full if using regular liners. Add a few more blueberries sprinkle some white sugar on top (optional).
• 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 oatmeal muffins are best served fresh, but stay good at room temperature for a few times and 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.

*Cornstarch - While recommended, it's technically optional. Replace with extra flour if you're not using.

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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