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.
Ingredients
- 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*
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 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.