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Blueberry Oat Muffins

A classic! If there's a better way to start your day than with a hot coffee (or tea) and a blueberry oat muffin, we'd like to know. Also, these are perfect for packing into lunch bags or back packs for school lunches and family picnics.
4 / 517 ratings


  • 1 1/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 1/4 cup low‑fat buttermilk
  • 1 whole egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup all‑purpose flour
  • 1/2 cup whole‑wheat flour
  • 1/3 cup wheat germ
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon all‑purpose flour
  • 1 cup fresh or frozen blueberries (do not thaw)

How to make it

  1. Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
  2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg, oil and lemon peel until blended.
  3. In large bowl, combine all‑purpose flour, whole‑wheat flour, wheat germ, brown sugar, baking powder, baking soda, and salt; mix well.
  4. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Coat berries with the teaspoon of flour.
  5. Gently stir in berries. Fill muffin cups almost full.
  6. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

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