Whole Wheat Oatmeal and Buttermilk Blueberry Muffins

Fuel your mornings with these wholesome and flavorful Whole Wheat Oatmeal and Buttermilk Blueberry Muffins. Packed with nutrient-rich whole wheat flour, heart-healthy rolled oats, and naturally sweet blueberries, these muffins strike the perfect balance between decadence and nourishment. The tangy buttermilk adds a tender crumb, while a hint of cinnamon infuses cozy warmth in every bite. Topped with optional turbinado sugar for a satisfying crunch, these muffins bake up golden and irresistible in just 20 minutes. Perfect for breakfast, snacks, or meal prep, they’re a healthier twist on classic blueberry muffins that the whole family will love. Make a batch today and enjoy these fluffy, flavorful treats all week long!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 1 cup Rolled oats
• 0.5 cup Brown sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1 cup Buttermilk
• 1 large Egg
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen blueberries
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2

In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.

Step 3

In a separate medium-sized bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined, ensuring not to overmix, as this can make the muffins dense.

Step 5

Carefully fold the blueberries into the batter using a spatula. If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.

Step 6

Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

If desired, sprinkle a small pinch of turbinado sugar on top of each muffin for a slightly crunchy topping.

Step 8

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve the muffins warm, or store them in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.

Nutrition Facts

Serving size	(882.6g)

Amount per serving	% Daily Value*
Calories	2077.8

Total Fat 73.3g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 2.4g
Cholesterol 375.5mg	0%
Sodium 2661.1mg	0%
Total Carbohydrate 319.1g	0%
Dietary Fiber 35.4g	0%
Total Sugars 123.8g
Protein 53.8g	0%

Vitamin D 180.6IU	0%
Calcium 519.8mg	0%
Iron 12.8mg	0%
Potassium 1719.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 10.0%

Carbs: 59.3%