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Blueberry Oat Flour Muffins

Sue Lau
Prep Time 15 mins
Cook Time 20 mins
Course Bread, Breakfast, brunch, Muffins
Cuisine American
Servings 16


  • muffin tin



  • 1 cup whole grain oat flour
  • 1-1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1-1/2 cups fresh blueberries rinsed and drained
  • 1 cup milk
  • 2 teaspoon vanilla extract
  • 1 large egg

Top sprinkle:

  • 3 tablespoons oats
  • 1-1/2 teaspoons flour


  • Preheat oven to 400F.
  • Spray 16-18 cup muffin tin with baker's release spray, heavily grease, or use paper liners.
  • Mix dry ingredients in mixing bowl, then add blueberries and toss to coat with the flour.
  • Mix the other wet ingredients separately then stir them gently into the flour and blueberries to combine.
  • Divide batter among muffin cups.
  • Mix the oats and flour for a topping and sprinkle onto batter and tap down lightly to ensure it sticks.
  • Bake muffins for about 20 minutes or until a toothpick inserted does not come out with wet batter clinging to it.
  • Cool in pan ten minutes, then turn muffins out and finish cooling on a wire rack


From the kitchen of palatablepastime.com