Oat Muffins with Blueberries

This recipe is from ROBIN HOOD ( I think)…I have it on a torn out page from a magazine…& I am sure that this recipe is over 30 years old.. I remember making these muffins when my kids were little…which was a long time ago!

The recipe calls for buttermilk…which I never have in the house, so I buy buttermilk powder at Bulk Barn, keep it on hand all the time & then I just mix the powder with water according to the product directions & I am ready to go! I also use frozen blueberries for this recipe rather than fresh but you can of course use fresh if you prefer.

The recipe calls for melted butter or margarine, so I used oil instead for no particular reason other then it was simple to just use oil & I didn’t think the taste of the butter would have been necessary in these muffins…

The recipe says it makes 12 muffins & I only got 10…

Here is the recipe from ROBIN HOOD.. called BLUEBERRY OAT MUFFINS with the one change I made…


1 cup oats… I used quick oats

1 cup buttermilk

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup packed brown sugar

1 egg, beaten

1/4 cup oil

1 cup blueberries… I used frozen, I rinsed off the ice that was on them from the package before adding them to the batter


Preheat oven to 400f

Line a 12 cup muffin tin with cupcake papers or grease well… I greased the pan with cooking spray..just spraying well in each muffin cup

  1. Combine the oats & buttermilk in a bowl big enough to mix the batter in & let this sit this for a few minutes & mix it once in a while
  2. In another bowl, combine the flour, baking powder, baking soda, salt & brown sugar…I just used a fork to mix this together
  3. Next, I mixed the beaten egg with the oil then added this to the oat/buttermilk mixture.mix well
  4. Mix the dry ingredients with the oat mixture & stir just to combine
  5. Fold in the blueberries
  6. Divide batter between the prepared muffin cups
  7. Bake in the pre-heated oven for 15-22 minutes until the muffins are brown & baked through
  8. Let them cool in the pan for a few minutes so the muffins don’t break apart when you remove them from the pan… then let them cool on a cooling rack before enjoying them!!!



Mix the oats with the buttermilk, let this sit for awhile
Mix the dry ingredients together
Mix the beaten egg with the oil

Add the dry ingredients to the wet ingredients
Mixed together
Fold in the blueberries
Divide the batter between the muffin cups

Remove from the muffin pan & let cool on a rack

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