Oatmeal Blueberry Muffins

Oatmeal adds body and fiber to these fruity muffins.

Serves: 12Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 1 1⁄2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1⁄3 cup dark brown sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground allspice
  • 1⁄4 tsp. ground nutmeg
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. salt
  • 1⁄3 cup canola oil
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup blueberries


  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together the flour, oats, brown sugar, baking soda, baking powder, ginger, allspice, nutmeg, cloves, and salt. In a small bowl, whisk together the oil, egg, and buttermilk until smooth. Pour the wet ingredients over the dry ingredients. Mix until just combined. Fold in the blueberries.
  • Divide the batter evenly among the wells in the muffin liners, about 2⁄3 full.
  • Bake 15 to 20 minutes, or until a toothpick inserted in the center of the center muffin comes out clean.
  • Remove the muffins to a wire rack and cool completely.