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Blueberry Oat Muffins

Prep time:
Baking time:
Makes: 12 muffins
Freezing: excellent


1 cup (250 mL) Robin Hood® Oats
1 cup (250 mL) buttermilk or sour milk
1 cup (250 mL) Five Roses® All Purpose Bleached White Flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) brown sugar, packed
1 egg, beaten
1/4 cup (50 mL) butter, melted
1 cup (250 mL) blueberries

  1. Preheat oven to 375°F (190°C). Line 12 muffins cups with paper liners or spray with a non-stick spray.
  2. Combine oats and buttermilk. Let stand.
  3. Combine next 5 dry ingredients in mixing bowl. Stir well to blend.
  4. Add egg and melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
  5. Gently fold in blueberries. Fill prepared muffin cups.
  6. Bake in pre-heated oven for 20-25 minutes, or until top springs back when lightly touched.