These are the best Blueberry Oat Muffins with whole wheat flour, sour cream, and juicy berries, perfect for breakfast, brunch and snacks.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
❤️ 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.
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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Blueberry Oat Muffins
Equipment
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.
Sweet and Savory
This would make a great breakfast muffin. I love muffins. I love that they are easy to make, yet so good to eat. All those berries look delicious.
Jerri
I love that they have orange in them, one of my favorite flavors. Great Recipe!
Rosa's Yummy Yums
Great muffins! Very flavorful! Yummy!
Cheers,
Rosa
Sharon
stopping by via Maria's blog. I am always looking for new healthy muffin recipes & these look great!
Joanna
i made these yesterday with a few adaptations and they rocked! they were honestly the best muffins i’ve ever had and i’ve tried/made 100s of muffins. it’ll be in my post on my blog tomorrow! thanks.
Megan
I wish I had one (or two)of those muffins right now with my coffee. They sound delish. I would get up and make them right now if I had sour cream and an orange.
Barbara Bakes
Thanks for all the great comments! I loved to hear what you thought if you make them!
Joanna
berry and orange sounds so good together. i’m going to make them now actually. i’ve never just looked at a recipe and made it, but i’m doing that today haha thanks for posting it!
Lisa
These look like a great healthy breakfast.
Cathy
A great way to start the day. Good coffee and a warm, yummy muffin.
Lorraine E
I love how healthy and low fat these are! I am also very partial to fruit in a muffin, I always find muffins a little on the dry side without fruit in them 🙂
*Priscilla*
yummy, the muffins look soo good. they sound like a perfect breakfast!
Pam
I could eat so many of these. I love the combination of flavors you used. They look delicious!
The Blonde Duck
I never thought of combining oats and oranges. That’s really neat!
Stephanie
They looks delicious. I know what you mean about healthy muffins seeming too heavy. These look moist and light.
Ralonda
Love that you substituted with cherries! I’m a big cherry lover… mmmm.
RecipeGirl
mmmm! I love muffins, and healthy is a bonus!
Maria
These look delicious and healthy!! Great recipe!
HoneyB
Sounds great Barbara! You know me. I love a muffin and its even better if it can be better for you!
Lisa magicsprinkles
The orange and the oat part sound great. I love baked good with orange in them. Nice find and healthier too.