Blueberry Oat Muffins

I’ve gone on and on about my love for muffins before.  So I’ll try not to bore you with it again today!  But really, I love muffins.  I make them constantly.  And these ones were amazing, definitely a recipe that I’ll be making again and again.  Blueberry oat muffins with a light brown sugar and oatmeal streusel topping.  It doesn’t get much better than that.

You know, until the next muffin I fall in love with.  Probably tomorrow.  But for today?  Doesn’t get any better.  These are amazing and you should definitely make them!

Blueberry Oat Muffins

These muffins remind be a bit of the blueberry oat muffins that I used to get at Tim Horton’s eons ago in my university days.  It was actually kind of annoying when they opened up the Tim’s in the main building on campus because then I couldn’t walk by without buying a coffee and muffin.  And waiting in the ridiculously long lineup I might add.  I always got the blueberry oat muffin.  It seemed healthier than the regular blueberry muffin.  It probably was a little bit healthier, although I’m guessing not much!  It sure was tasty though.

At any rate, they stopped making those for some reason.  Maybe I was the only one addicted to them?  But I kind of miss them.  Every time I’m at a Tim’s now I always look for them, but it’s just regular blueberry now.  So disappointing.

Blueberry Oat Muffins

But these.  They are really close.  Except that there’s some streusel on top which Tim’s never had, but that just makes them better, right?  Of course it does.  You can’t go wrong with streusel.

I didn’t start off trying to make a copycat recipe.  These blueberry oat muffins were actually a bit of a mistake.  I started off looking at a recipe and decided that just once I was going to actually follow the recipe.  Make it as written with no plans to blog about it.  Just make some yummy looking muffins.

Blueberry Oat Muffins

But then I started making them.  And realized that I was actually out of half the ingredients, and didn’t really want to use the rest.  I went from I’m going to make the recipe exactly as it’s written, to changing every single thing in it.  Um, it bears absolutely no resemblance to the recipe I started with.

So then, when they were wonderful, I needed to make them again so I could take some photos.  And, you know, change a few more things. Just cause.  It’s what I do.

Worth it.

Blueberry Oat Muffins


I’ve entered my Cherry Cheesecake Brownie Bites in the 2015 Lentil Recipe Challenge.  Part of the judging process is based on popularity of the recipes on their Pinterest board.  I would love it if you would go here and repin my submission to help me out in the contest!  Thanks!

Blueberry Oat Muffins

Yield: 12 muffins

Note: If you don’t have oat flour, it can be easily made by processing rolled oats in a food processor or blender until finely ground. Make sure to measure the oat flour after grinding, not before. It can also be replaced with whole wheat flour, or more all-purpose flour if you prefer.

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For the topping:
2 tablespoons brown sugar
2 tablespoons rolled oats
1/2 teaspoon cinnamon
For the muffins:
1/4 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar, lightly packed
2 large eggs
1/4 cup plain Greek yogurt
1/2 cup buttermilk
2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups blueberries (I used frozen, but fresh would be fine)


  1. Preheat the oven to 425 degrees F. Lightly spray a muffin tin with non-stick spray, or line with paper liners. Set aside.
  2. In a small bowl, prepare the topping. Stir together the brown sugar, rolled oats and cinnamon. Set aside.
  3. In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together the flour, oat flour, baking soda, baking powder and salt. Add the blueberries and toss to coat them with the flour mixture. Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, do not overmix.
  4. Divide the batter between the 12 muffin cups, filling until almost full. Sprinkle the topping onto the muffins. Bake for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F, and continue to bake for another 20-24 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for at least ten minutes before removing the muffins. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.


Source: Bake.Eat.Repeat. original.


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  1. says

    I love muffins too but always forget about them. I need to make them more often. I wish we had Tim Hortons down where I live. I get my Tim Hortons tassimo coffee disk, but we don’t actually have a coffee shop, boo. ;( I need to make these asap and have it with my own coffee. I love the streusel on top and blueberries…my fav! Pinned. PS I went over to the lentil challenge and repined too. Good luck!

    • stacey says

      Haha, that’s too bad, tassimo is good, but not quite the same! And to be honest, it’s the soup and baked stuff that I love there, even more than the coffee. Starbucks is my favourite for coffee! Thanks so much for pinning – both things!! :)

  2. says

    I absolutely love muffins, too! If I could just have a blog about muffins, I would definitely do so, though i think people would get bored with that! :) These blueberry oat ones sound fantastic, Stacey! I love the addition of oats in here, never tried that before! Pinned!

    • stacey says

      Thanks Gayle! I could totally blog about just muffins, although you’re right, maybe the rest of the world wouldn’t be quite so enthused! :)

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