These Blueberry Oatmeal Muffins have the best texture. They're hearty, wholesome, and are the most delicious way to start your day. Made with sweet blueberries, oats, and a hint of lemon flavours, they are a fluffy muffin recipe for the season.
These muffins are simple to make and come together easily with no electric mixer required. Thanks to the oats, they have the perfect texture and stay moist for days!
Perfect for busy mornings or a healthy snack, these muffins are wholesome, bakery-style, and hit the sweets craving every time.
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!
Step by step instructions
Here is how to make and bake these Blueberry Oatmeal Muffins. You will need two muffin tins, tulip muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep: Preheat oven to 375°F/190°C. Line muffin tin (makes 15 regular or 8 tulip muffins). If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add all-purpose flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix and set aside.
Step 3 – Mix lemon zest and white sugar. In a large bowl, rub white sugar and lemon zest using your fingers for 1-2 minutes to release the lemon oils and fragrances.
Step 4 – Whisk wet ingredients. Into the same bowl, whisk in buttermilk, oil, eggs, and vanilla. Combine for 2-3 minutes, scraping the bowl as needed.
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. 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. It is so easy to over-measure ingredients, especially 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.
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Can I use frozen blueberries?
Yes. If using frozen, do not thaw them. Toss them in 2 tsps of flour and then immediately mix them into the bowl, scoop, and bake.
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.
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
Ingredients
- 1 1/2 cups all-purpose flour plus 2 tsps for dusting
- 1 1/4 cup rolled 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*
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 the dry ingredients into the wet and with a spatula, gently fold to create a soft muffin batter. Don't over-mix!
- Gently toss the blueberries in 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!
Momof4Boys says
What temp/minutes would I bake this if I wanted to do a loaf pan version instead of muffins?
Ania says
Hi! I've never tried this so I can't guarantee it will work since the batter is quite runny. I would recommend reducing the buttermilk to 3/4 cups and reduce the baking powder to 1/2 tsp. I would bake it at 350F for 40-45 minutes or until a toothpick inserted comes out clean! If you try it, please let me know how it goes. Good luck 🙂
Pamela says
This recipe is UNREADABLE with all the Ads, Pop-ups and Interruptions!!! PLEASE FIX IT!!! It’s SO ANNOYING!!!
D says
Hi,
The recipe looks wow, I was wondering if one could bake it sugarfree?
Thanks for the recipe.
Rgds
D
Jamie says
These muffins were so delicious and the texture was unlike any store bought muffin.
Ania says
Hi Jamie! I'm SO glad to hear this, you made my day! Enjoy the muffins:)
Vivian says
Can I use quick.oats for this recipe?
Ania says
Hi Vivian. Quick oats are a lot smaller than rolled oats so I don't believe they would work as well/the texture would be different. You may try it, but I can't guarantee results as I haven't made them myself using quick oats. Let me know if it works if you do try it 🙂 Enjoy!
Courtney Hoyt says
Hi my name is courtney i dont have any muffin liners could i bake them without the liners as long as i spray the muffin pan for regular liners it would bake for 350
Ania says
Hi Courtney! I haven't tried this, but I think you can make these without muffin liners if you grease the pan very well. Enjoy! 🙂
Thelma Ross says
Can u in use almond flower in place of all purpose? If so would the measurements stay the same?
Ania says
Hi Thelma, I have never tried baking with almond flour instead so I don't know how that would work.
Kathy says
Could I omit the lemon zest? Not a fan of blueberry with lemon
Ania says
Yes! You can leave it out 🙂
Laurie Sales says
Can I use self rising flour instead of all
Purpose. Eliminating the baking soda and baking powder?
Ania says
Hi Laurie! I haven't tried using self rising flour. It should work, but the texture might be slightly different. Enjoy! 🙂
Kendra says
Made these for my toddler who hates blueberries but loves muffins and they were amazing - thanks!
Ania says
This makes me so happy! Thank you for sharing Kendra!