Blueberry Oat Muffins | Recipes

Blueberry Oat Muffins

(81) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

Made with fresh blueberries and crunchy oats, these muffins bake up light textured with a deliciously sweet taste.


1 cup 250 mL Robin Hood® Oats
1 cup 250 mL buttermilk
1 cup 250 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL baking soda
½ tsp 2 mL salt
3/4 cup 175 mL packed brown sugar
1 egg, beaten
¼ cup 50 mL Crisco® Vegetable or Canola Oil
1 cup 250 mL blueberries, fresh or frozen


  1. Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paperliners.
  2. Combine oats and buttermilk in a medium bowl. Let stand.
  3. Mix flour, brown sugar, baking powder, baking soda and salt together in a large bowl. Stir well to blend. Add egg and oil to oat mixture. Mix well. Add to flour mixture, stirring just until moistened. Gently fold in blueberries. Fill prepared muffin cups.
  4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

Nutritional Information

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