Blueberry Oatmeal Muffin

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Blueberry Oatmeal Muffin

5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Blueberry Oatmeal Muffin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 264kcal


  • 1 none cooking spray
  • 1 2/3 cup oats, dry
  • 2/3 cup flour, all-purpose
  • 1/2 cup flour, whole wheat
  • 3/4 cup brown sugar
  • 2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup buttermilk
  • 4 tablespoon olive oil
  • 1 medium lemon
  • 2 large egg
  • 2 cup blueberries, frozen
  • 1/8 cup flour, all-purpose


  • Preheat oven to 400° F. Spray a muffin tin with cooking spray or line with paper liners.
  • Place oats in a food processor and pulse a few times until they resemble a coarse meal. Transfer to a large bowl.
  • Add the next 7 ingredients (flours through salt) to the oats and stir well to combine. Make a well in the center of the mixture.
  • Combine buttermilk, oil, 2 teaspoons lemon zest, and eggs in a small bowl; whisk well.
  • Add wet ingredients to the well in the flour mixture, then stir together just until moist.
  • Toss berries with 2 tablespoons flour, and gently fold them into the batter.
  • Spoon batter into muffin cups and bake for 20 minutes or until muffins spring back when touched lightly in the center.
  • Remove from pans immediately and place on a wire rack to cool before serving.
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Calories: 264kcal | Carbohydrates: 44g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 328mg | Fiber: 4g | Sugar: 17g

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