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 bursting in every bite.
Ingredients
- 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*
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.