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    Home » Recipes » Breakfast » Muffins

    Blueberry Oat Muffins

    Published by Melissa on February 12, 2022 | Updated June 10, 2022 | 23 Comments

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    These are the best Blueberry Oat Muffins with whole wheat flour, sour cream, and juicy berries, perfect for breakfast, brunch and snacks. 

    wire rack of blueberry oat muffins

    ❤️ 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.

    pinterest image for blueberry oat muffins

    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. 

    mixing batter for blueberry muffins in a mixing bowl

    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!

    adding berries to muffin batter in a mixing bowl

    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!

    blueberry muffins in a pan before cooking

    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. 

    plate of blueberry oat muffins

    Storing Muffins

    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. 
    wire rack of blueberry oat muffins
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Blueberry Oat Muffins

      Blueberry oat muffins with sour cream, orange juice and fresh berries are a healthy and high-fiber breakfast to start your day. 
    Prep Time10 mins
    Cook Time10 mins
    Total Time10 mins
    Course: Breakfast
    Cuisine: American
    Keyword: blueberry oat muffins
    Servings: 12 muffins
    Calories: 288kcal
    Author: Barbara Bakes LLC
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    Equipment

    • If You Care Unbleached Large Baking Cups, 60 ct, 3 pk
    • USA Pan Bakeware Cupcake and Muffin Pan, Nonstick Quick Release Coating, 12-Well, Aluminized Steel
    • Vollrath 2 oz Stainless Steel Disher – Size 16,Dark Blue

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Serving: 1g | Calories: 288kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 175mg | Fiber: 5g | Sugar: 17g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Cuckoo

      February 19, 2023 at 9:03 am

      5 stars
      Good job
      Thanks

      Reply
    2. Sharlana

      March 10, 2022 at 11:30 am

      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 😊 

      Reply
      • Barbara Schieving

        March 10, 2022 at 3:35 pm

        So nice to hear you love them. Thanks for sharing your tips for making them gluten free Sharlana!

        Reply
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