• Baking Time 25 minutes
  • Preparation Time 15 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 1/3 cup Robin Hood® Original All Purpose Flour
  • ¼ cup Robin Hood Oats
  • ¼ cup packed brown sugar
  • ¼ tsp cinnamon
  • 2 tbsp butter, melted
  • Muffin
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • 1 cup brown sugar, packed
  • 1/3 cup Canola or Vegetable Oil
  • 1 egg
  • 1 cup fresh or frozen blueberries

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C).  Grease a 12-cup muffin pan or line with paper liners.
  • Topping: Mix topping ingredients in a small bowl. Reserve.
  • Muffin: Combine flour, baking powder, baking soda and salt in a large bowl.  In a separate large bowl, whisk buttermilk, brown sugar, oil and egg. Stir into dry ingredients. Stir in blueberries.
  • Spoon batter into prepared muffin pan. Sprinkle with reserved topping.
  • Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool on wire cooling rack.


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