Easy Blueberry Oat Muffins

    35 minutes

    These deliciously moist muffins are a great way to use seasonal berries. Try raspberries and blackberries, too, or a combination!

    162 people made this

    Serves: 12 

    • 3/4 cup (125g) quick oats
    • 1/4 cup wheatgerm
    • 1 1/2 cups (185g) plain flour
    • 1/2 cup (125g) sugar
    • 1/2 cup (60g) chopped walnuts
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 3/4 cup (190ml) milk
    • 1/2 cup vegetable oil
    • 1 egg
    • 1 cup blueberries
    • Topping
    • 1/3 cup quick cooking oats
    • 1/4 cup (60g) brown sugar
    • 1 teaspoon ground cinnamon

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Lightly grease a muffin tray.
    2. In a large bowl, mix the 3/4 cup oats, wheatgerm, flour, sugar, walnuts, salt and baking powder. Stir in the milk, oil and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
    3. Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
    4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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    Reviews and Ratings
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    Reviews in English (147)


    Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again!  -  03 Feb 2007  (Review from Allrecipes USA and Canada)


    Great muffin recipe. I omitted the wheat germ and added 1/4 cup of oatmeal. My family really enjoyed!  -  29 Sep 2007  (Review from Allrecipes USA and Canada)


    Excellent recipe. I substituted Splenda baking for the sugar and used applesauce for half of the oil and it tasted delicious. Super moist.  -  16 Oct 2005  (Review from Allrecipes USA and Canada)