These are the best Blueberry Oat Muffins with whole wheat flour, sour cream, and juicy berries, perfect for breakfast, brunch and snacks.
❤️ Why You’ll Love This Recipe: These muffins are hearty, healthy and just sweet enough. They’re easy to whip up and make a perfect on-the-go breakfast or snack.
How to Make Blueberry Oat Muffins
These muffins are healthier and lighter than many other sugar-laden muffin recipes. They have a bit of sugar, but most of the sweetness in this recipe comes from the blueberries and orange juice.
Plus, these muffins have extra fiber from whole wheat flour and rolled oats. If you haven’t baked with whole wheat pastry flour before, look for it in the baking aisle. There are several specialty brands that produce it, as well as Bob’s Red Mill.
If you can’t find whole wheat pastry flour, you can substitute regular all-purpose flour.
When mixing the muffin batter, be careful not to overmix it. Just stir until you have a uniform batter, a few lumps are fine!
Likewise, it’s important to gently fold in your blueberries. If muffin batter is overmixed, your muffins will come out dense, flat, and tough. Plus, heavy mixing can burst your delicate berries and stain your oat muffins!
Portioning Muffin Batter
I like to use a disher or scoop to evenly portion out the muffin batter. You want to fill each muffin well no more than ¾ of the way full. Remember, the muffins will rise in the oven!
Fresh vs. Frozen Blueberries
I prefer to use fresh berries but frozen blueberries will work as well. Don’t thaw the berries before adding them to the batter. Note that your cook time will be longer with frozen berries.
Store fully cooled muffins in an airtight container or zip-top bag for up to five days at room temperature. Or freeze muffins for up to 6 months. Defrost on the counter for a few hours or pop one into the microwave in 30-second increments, until warmed through.
More Muffin Recipes
If you love to start your day with a homemade baked treat, you’ll love these other easy muffin recipes:
- Blueberry Streusel Muffins have a sweet and crumbly streusel topping for added texture!
- Whole Wheat Chocolate Chocolate Chip Muffins have a hearty flavor and plenty of sweetness from chocolate chips.
- Chunky Monkey Banana Muffins taste like banana bread in a portable muffin form.
- Very Berry Orange-Oat Muffins are packed with fruity flavor from orange and berries.
Blueberry Oat Muffins
- 1 ½ cups whole-wheat pastry flour can sub all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup reduced fat sour cream
- ½ cup orange juice
- ½ cup granulated sugar
- ¼ cup canola oil
- 1 large egg
- zest from one orange
- 1 cup blueberries fresh or frozen
- ½ cup dried cranberries
- Preheat oven to 400° F. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt.
- In a large bowl, whisk sour cream, orange rind, orange juice, sugar, oil, and egg until mixture is smooth.
- Add flour mixture and stir until ingredients are just combined.
- Gently fold in blueberries and cranberries.
- Spoon batter into prepared muffin tins and bake for 10 – 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
I just love these muffins! I make them with gluten free flour and add 1 1/2 tsp xanthan gum. I also use vanilla Greek yogurt instead of the sour cream. Yum! Thanks for the great recipes 😊
So nice to hear you love them. Thanks for sharing your tips for making them gluten free Sharlana!