Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! This recipe makes 12 muffins.
Today I want to share this recipe for blueberry oat muffins with you. I found this recipe a while back in a cookbook I checked out from our local library. The muffins turned out really well, and have good flavor, especially from the juicy blueberries inside.
These muffins have rolled oats inside, which help to fill you up, so that’s a win-win in my book. There is a tiny bit of prep time, as the old-fashioned oats are soaked in buttermilk for one hour before whipping up the muffins.
During that time the oats soak up the buttermilk, leaving them very moist and perfect for a muffin batter base! I add a simple, thin powdered sugar glaze once the muffins are done, which leaves them pretty, shiny and lovely for serving.
Honestly, the muffins come together quickly once the oats have soaked, so just plan ahead a little bit and you’ll have no problems. Here’s how to make these tasty breakfast or snack treats.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Little Prep Work Ahead Of Time
Preheat your oven to 400°F. Place rolled oats (old-fashioned, not instant) and buttermilk in a large mixing bowl, then stir to combine.
Set the bowl aside and let the oats “soak” in the buttermilk for one hour. The oats will absorb almost all of the buttermilk during this time.
In a SEPARATE bowl, stir together all-purpose flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set the bowl aside. Spray or grease 12 standard-sized muffin cups (or line with paper liners). Silicon muffin liners can be used, as well.
Make The Muffin Batter
After the oats have soaked for one hour, add an egg and melted (but cooled) shortening into the bowl of oats. Stir, but only until these ingredients are just barely combined. Don’t overmix!
Add the dry ingredients (flour mixture) to the bowl, and stir again until combined into a thick batter.
The last step is to gently fold the blueberries into the batter for the blueberry oat muffins. Once combined, divide the muffin batter evenly between 12 greased, standard-sized muffin cups.
Each muffin cup should be filled over halfway when the batter is all gone.
Bake Then Cool The Muffins
Bake the blueberry oat muffins at 400°F for 18-20 minutes on a middle rack in the oven. When done, the muffins will be golden brown. and a toothpick inserted into the top should come out clean (no batter).
Let them rest 3-4 minutes, then transfer them from the pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.
Make Icing To Glaze The Muffins
While the muffins cool, make a thin glaze by combining powdered sugar and a few drops of water in a small bowl. When the blueberry oat muffins have completely cooled, use a pastry brush to “paint” the muffin tops with glaze.
The paper towels (or wax paper) under the wire rack will catch any random drips, (which makes for easier cleanup).
Enjoy The Blueberry Oat Muffins
The blueberry oat muffins are ready to serve and enjoy once the glaze has firmed up! They are delicious, especially when sliced and topped with a tiny bit of soft butter!
The blueberries are wonderfully moist and juicy, and the muffins have a nice flavor and texture.
I really hope you enjoy making (and eating!) these blueberry oat muffins. They are a nice breakfast or snack, and the oats (with fiber) inside each muffin will help to fill you up!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes! Take care, may God bless you, and have a wonderful day.
Looking For More MUFFIN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy muffin recipes to choose from, including:
- Blueberry Lemon Muffins
- Chocolate Chip Muffins
- Banana Crumb Muffins
- Pumpkin Pecan Streusel Muffins
- Raspberry Surprise Muffins
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Recipe adapted from the cookbook “Country Cooking Made Easy”, page 398, published by Firefly Books, 2013, contributed by Eva Whitmore
↓↓ PRINTABLE RECIPE BELOW ↓↓
Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.
- 1 cup rolled old-fashioned oats not instant
- 1 cup buttermilk
- 1 cup all purpose flour
- ¼ cup brown sugar (packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg lightly beaten
- 4 Tablespoons vegetable shortening melted and cooled
- 1 cup blueberries
- ½ cup powdered sugar
- few drops of water as needed to make thin glaze
Preheat oven to 400°F. Spray or grease 12 standard-sized muffin cups (or fill with paper liners). Silicon muffin liners can be used, as well.
Place rolled oats and buttermilk in a large mixing bowl; stir to combine. Set bowl aside; let oats "soak" in buttermilk for 1 hour. Oats will absorb most of the buttermilk during this time.
In a SEPARATE bowl, stir together flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set bowl aside.
After oats have soaked for 1 hour, add egg and melted (but cooled) shortening to oats. Stir, only until ingredients are just combined. Add flour mixture; stir until it becomes a thick batter. Gently fold blueberries into the batter.
Fill 12 muffin cups about half full, dividing batter evenly. Bake at 400°F for 18-20 minutes on middle rack. When done, muffins will be golden brown. and toothpick inserted into the top should come out clean (no batter). Let muffins rest 3-4 minutes; transfer from pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.
While muffins cool, make a thin glaze by combining powdered sugar and water in a small bowl. Too thick? Add water? Too thin? Add powdered sugar. When muffins are completely cooled, use a pastry brush to "paint" muffin tops with glaze. Let glaze firm up, then serve and enjoy!
Here’s one more to pin on your Pinterest boards!