Blueberry oatmeal muffins are every bit as delicious as the “cake for breakfast” variety of blueberry muffins, but oatmeal healths them up!
I once read that muffins are basically an excuse to eat cake for breakfast. I’d never really thought of it like that, but once I read that I couldn’t stop thinking about that statement and how, well, true it was. Not that I’m saying I don’t eat the occasional muffin for breakfast, but when I do I try to make sure that they have a lot of healthy stuff in them-stuff I wouldn’t generally put in cake. You know, whole wheat and the like.
I really start thinking about blueberry muffins a lot this time of year because we have two adorable little blueberry bushes in our front yard and we get pretty excited to see the berries starting to ripen. They aren’t quite there yet, but they’re getting close so I thought it was time to start upping my blueberry muffin game. Like with these blueberry oatmeal muffins.
Blueberry oatmeal muffins are every bit as delicious as the “cake for breakfast” variety of blueberry muffins. I won’t lie, they aren’t lacking in sugar but they’re full of oatmeal (blended into oat flour) which makes them healthy, right? And the good news is that the blueberries in these blueberry oatmeal muffins are indeed blueberries from my front yard, just frozen from last year (frozen blueberries work best in muffins anyway).
Topped with a syrupy, lemony glaze, these blueberry muffins are tangy and bright and full of flavor. Be careful, though…don’t overcook the glaze. I did and it was more like candy than glaze. I took pictures anyway because the muffins were so good and I didn’t want to make them again.
These blueberry oatmeal muffins were delicious anyway, so you should definitely make them!
Yield: 12 muffins
15 minPrep Time:
45 minCook Time:
- 8 tablespoons unsalted butter
- 2 cups (6 ounces) old-fashioned/rolled oats
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cup (9 1/3 ounces) brown sugar
- 1/2 cup sour cream
- 1 1/4 cup buttermilk
- 2 large eggs
- 1 1/2 cups frozen blueberries
- 1/2 cup granulated sugar
- juice and zest of 1 lemon
- Preheat the oven to 375 degrees. Generously grease a 12-cup muffin tin and set aside.
- Melt 6 tablespoons of the butter and set aside. Heat the remaining 2 tablespoons in a 10-inch skillet over medium heat. Add the oats and cook for 6-8 minutes, stirring frequently, until they smell nutty and turn golden brown. Place in a food processor or blender and blend until the oats are pulverized into a fine flour, about 30 seconds (a less powerful blender may take a little longer).
- Add the flour, salt, baking powder, and baking soda to the oats. Pulse several times to thoroughly combine.
- In a large bowl, whisk together the brown sugar and butter until well combined. Add the butter and the eggs and whisk until well combined. Carefully use the whisk to fold in half of the oat mixture, tapping the whisk against the side of the bowl to remove any dry bits that get caught in the whisk. Repeat with remaining dry ingredients.
- Add the blueberries and use a rubber spatula to fold the blueberries into the batter. Divide among the muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes then turn onto a cooling rack (loosen with a knife or spatula if needed) and completely to warm before serving.
- To make the glaze, combine the sugar, lemon juice, and zest in a small saucepan. Cook and stir until the sugar is dissolved and the mixture has reduced slightly. Be careful not to overcook as this will cause the glaze to harden when you put it on the muffins.
- While the glaze is still warm, drizzle it over the muffins. Store the muffins in an airtight container for 2-4 days (because they are so moist they will mold quickly).
This recipe was adapted from America's Test Kitchen .
Cook time includes time to bake the muffins as well as toasting the oats and making the glaze.
Click here to print the recipe for blueberry oatmeal muffins!