Oatmeal-Whole Wheat Blueberry Muffins

oatmeal-whole wheat blueberry muffins Breakfast
Oatmeal-Whole Wheat Blueberry Muffins
  • Prep 15 min
  • Total 40 min
  • Servings 12

Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.


  • 1 cup buttermilk
  • 1 cup old-fashioned oats
  • 1/3 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1/2 cup Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen (thawed and drained) blueberries


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  • 1
    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
  • 2
    In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
  • 3
    Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

No nutrition information available for this recipe

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