Servings: 12 muffins serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
PrintQuick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet.
These muffins have been flying off the counter in our house this week. We have eaten two batches already and it’s only Wednesday.
On Sunday afternoon my daughter and her friends each grabbed a blueberry oat muffin as they headed up to the school for rehearsal. I mixed up another batch early Monday morning and expect they’ll be gone by the time I get home from work today.
What makes a great muffin?
Blueberries sure help. In fact, there are no fewer than six recipes for blueberry muffins on this blog. A little molasses is a good thing too, adding just the right kind of sweet and a lovely flavour.
I love that this recipe has both rolled oats and whole wheat flour. Those two ingredients do wonders for the flavour of any baked good and add some nutrition as well. That’s why these quick and easy blueberry oat muffins have become a new family favourite.
This recipe is easy to work with and offers great flexibility (see tips below). The most important tip of all with muffins is to be gentle with the batter. That’s the key to beautifully textured muffins. A few streaks of flour left in the batter when you’re spooning it into the tins is okay.
This recipe makes a dozen old-fashioned-sized muffins.
Find more oatmeal muffin recipes here.
Tips for better muffins:
- For the milk you can use cow’s or non-dairy.
- Use any kind of yogurt you have on hand, including flavoured.
- For the oil you can use whatever you have on hand. (I use grapeseed or olive)
Quick & Easy Blueberry Oat Muffins
Quick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Quick bread style
- Cuisine: North American
Ingredients
- 1/2 cup rolled oats (not instant)
- 1/2 cup milk
- 2 tsp. yogurt or lemon juice
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 large egg, room temperature
- 1/2 cup oil
- 1/2 cup sugar
- 1 cup all-purpose flour, spooned in
- ½ cup whole wheat flour, spooned in
- 1 ¼ tsp. baking powder
- ¼ tsp. baking soda
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries
TOPPING:
- 1 Tbsp. sugar
- ½ tsp. cinnamon or lemon zest
Instructions
- Preheat the oven to 400 F and prepare muffin tins.
- Whisk together the oats, milk and yogurt or lemon juice.
- Let sit for five minutes then whisk in the molasses, egg, oil and sugar.
- In another bowl stir together the flours, baking powder, baking soda and salt.
- Add wet to dry and stir gently until almost combined.
- Add the blueberries and stir until evenly distributed.
- Spoon batter into prepared pan and sprinkle each muffin with the topping mixture.
- Bake 18-22 minutes.
Notes
Your muffins are cooked when they’re golden and the tops spring back when lightly touched.
Topping is optional.
Keywords: blueberry, muffins, easy
Subscribe to our recipe updates…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’ll send you our monthly newsletter too. It includes cooking tips, giveaways, featured recipes and more. Here’s the link to subscribe.
Just made these muffins. I didn’t have blueberries so I used frozen cranberries. Delicious!
Hi Deb, Thanks for letting us know the recipe is great with cranberries too. Nice to have some variety.
No salt quantity listed…..so put in 1t. They are very good!
Hi Christine, Sorry about that. The recipe calls for 1/2 tsp. salt (now added). Glad you were able to make the adjustment on your own.
I haven’t made these YET, but noticed the omission of the salt. In actual fact baking powder, baking soda and salt all have something in common. You are probably guessing…..SALT….. and you would be correct. I learned this at a Sobey’s seminar with the dietician. So if it already has baking soda and/or baking powder you are already using salt. I always cut the salt content in half of all my recipes. We live in an over salted society anyway. Just a little tidbit!
Thanks for the tip Sandra!
Nice recipes
Can I omit the whole wheat flour and use solely all purpose?
Hi Wendy, Yes, feel free to use all purpose flour in place of the whole wheat. Enjoy!
Can I use steel cut oats instead of rolled oats?
Hi Telly, Steel cut oats won’t work in this recipe because they require more moisture and more time to cook. Rolled oats are already partially “cooked” since they’re steamed as they’re rolled.
Can I use almond flour rather than all purpose or whole wheat?
Hi Kathy, I haven’t tried playing with GF flours in this recipe so am not sure how they’re turn out with almond flour.
Hi can I use something else besides the molasses ? Don’t have any
Hi Jordan, You could try honey or maple syrup.
My family all loved them I could not believe they had no “real” sugar – I also used frozen berries and it turned out fine!
★★★★★
Blueberry Oat Muffins YUMMY
Make a bunch ahead for when grandchildren come over. Family really love them something fast for breakfast or a snack. Easy to make too.
Thank you
★★★★★