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Blueberry Oatmeal Muffins


  • Streusel
  • 1/2 cup old fashioned oatmeal (uncooked)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons all-purpose flour
  • Batter
  • 1 1/3 cup buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups old fashioned oats (uncooked)
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup Fresh blueberries
  • Non-stick vegetable pan spray


12 muffins.


Step 1

Preheat oven to 350°F. Prepare 12 Cavity Bar Pan with vegetable cooking spray.

Step 2

In small bowl, combine all streusel ingredients and stir until mixture is sandy; set aside.

Step 3

In large bowl, combine buttermilk, eggs, oil and vanilla. Stir in oats; let soak 15 minutes.

Step 4

In medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. Pour dry ingredients into wet ingredients; mix just until flour is moistened. Gently fold in blueberries. (Do not overmix.) Divide batter evenly into prepared pan. Sprinkle streusel over tops.

Step 5

Bake 16-19 minutes or until toothpick inserted in center of muffin comes out clean. Cool 15 minutes in pan. Loosen sides of muffin from pan with knife; remove from pan to cooling grid. Serve warm or at room temperature.