Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! This recipe makes 12 muffins.
Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! 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 added a simple, thin powdered sugar glaze once the muffins were 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. You will also need to spray or grease 12 standard-sized muffin cups (or line with paper liners). Silicon muffin liners can be used, as well.

Old-fashioned rolled oats are soaked for 1 hour in buttermilk.Flour and other dry ingredients are stirred together in a mixing bowl.

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.

Egg and melted shortening are stirred into the rolled oat mixture which has been soaking.Dry ingredients are stirred into the rolled oat mixture, forming 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 will be filled over half way. 

Blueberries are gently folded into the batter for the blueberry oat muffins.Muffin tin liners are filled with the thick blueberry batter before baking.

Bake, Cool, Then Glaze The Top Of 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.

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).

After baking, the blueberry oat muffins cool on a wire rack before glazing.A thin glaze of powdered sugar and water is mixed to glaze the top of the baked muffins.Powdered sugar glaze is painted onto the blueberry oat muffins with a pastry brush.

Time To Eat 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.

Glazed blueberry oat muffins, on a wire rack and ready to eat!The blueberry oat muffins are filled with juicy blueberries for lots of flavor.

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 hope you will come back again soon! Take care, and have a GREAT day.

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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 ↓↓

0 from 0 votes
Blueberry Oat Muffins
Prep Time
10 mins
Cook Time
18 mins
Inactive Prep Time (oats soaking)
1 hr
Total Time
1 hr 28 mins
 

Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: blueberry oat muffins
Servings: 12 muffins
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
Glaze:
  • ½ cup powdered sugar
  • few drops of water as needed to make thin glaze
Instructions
  1. 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.

  2. 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.

  3. In a SEPARATE bowl, stir together flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set bowl aside.

  4. 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.

  5. 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.

  6. 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!

Nutrition Facts
Blueberry Oat Muffins
Amount Per Serving (1 g)
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 171mg7%
Potassium 117mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 60IU1%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Blueberry Oat Muffins

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