Blueberry Orange Oatmeal Muffins
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Start your mornings with these healthy, hearty muffins loaded with juicy blueberries and refreshing orange flavor!
Okay guys. I have some major news. No, I’m not pregnant but I do have a new baby to welcome to the blog. His name is Mr. Reginald, but you can call him Reggie for short. We’re all friends here, right?
So if you’ve been following me on Instagram and/or Twitter, then you’ve probably seen me talk about my new baby. I’ve been wanting to upgrade to a dslr for the longest time, but since I was full-time grad student living off of financial aid, I just didn’t have the expenses to invest in one. But now that I’ve graduated and working a full-time job, I immediately went to my Amazon wishlist to finally buy the Canon Rebel T2i along with the Canon EF 50mm f/1.8 II lens, aka Reggie.
So why did I choose Canon over Nikon? Well, I’m no camera expert but being the Canon girl that I am since I was about 16 years old (I went through about 5-6 Canon point and shoot cameras since then), I just couldn’t make the change to Nikon. Another deciding factor was that some of my favorite bloggers, Michelle over at Brown Eyed Baker and Cassie at Bake Your Day, use the same type of camera and lens, so in hopes of creating such beautiful photos like them, I decided to go with this model.
It’s hard to express just how happy I am with this camera. As soon as I took that first test shot, I experienced a type of euphoria that I’ve never felt before. I literally squealed so loudly that I’m sure my neighbors were completely annoyed with me. Jason just had this big grin on his face as I was snapping shots all over the bedroom until he finally said, “I’m so happy that you’re so happy.”
Yeah, I’m happy. Incredibly over-the-top-rainbows-unicorns-Disneyland-Christmas happy. You get the point, right? But this happiness comes with a price, more specifically, rationality. I swear, I grabbed the camera to take some food shots but as I looked through the viewfinder, it was completely black. Trying to hold back the tears thinking that I broke Reggie, it took about 5 minutes for me to realize that the lens cap was on. Oops.
Well there you have it, the longest intro, which was actually more like an essay, welcoming Reggie. Now let’s move on to Muffin Monday, shall we?
This week’s assigned Muffin Monday was Oatmeal Muffins with Raisins, Dates, and Walnuts, but since I wasn’t in much of a dried fruit/nutty mood, I decided to substitute blueberries instead of the raisins, dates and walnuts. I also swapped out the buttermilk and used yogurt to get that really light and fluffy texture. And the final adaptation was adding a sprinkling of turbinado sugar for that extra sugary crunch on top, a tip that I learned from Lyn at The Lovely Pantry.
As these were baking in the oven, it gave off such an aromatic, cinnamon-y smell throughout the house, which is just want you want on a sunny, Saturday afternoon. Once I finished taking these pictures, Jason and I dove right into the babies. They were still warm from the oven and oh-so-light with every bite. The chunks of blueberries throughout was an added bonus and that subtle, crunchy, sweet topping was the absolute best. These are perfect as a healthy breakfast item but can still serve as a sweet midnight snack that’ll hit the spot.
Blueberry Orange Oatmeal Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats, plus more for sprinkling
- ½ cup brown sugar, packed
- ½ teaspoon of cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted and cooled
- 1 cup plain Greek yogurt
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- 1 cup blueberries
- Zest of 1 orange
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together butter, yogurt, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and orange zest and gently toss to combine.
- Scoop the batter evenly into the muffin tray. Sprinkle with oats and turbinado sugar.
- Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
Did you make this recipe?
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Can I use dates and raisin instead of brown sugar? I’m making this for my toddler so don’t wanna introduce her with sugar yet.
Delicious! I didn’t have an orange so I used 1/2 teaspoon of lemon extract and used buttermilk with the yogurt to equal a cup. The cinnamon is a tasty addition. I put extras in a sandwich bag and freeze them so I can grab them as I leave for work. Thank you for the recipe.
Great idea!
Hi, wanted to try these as a bread and was curious if you tried that? Wondering how that would affect temperature and/or cooking time. Thanks!
I actually haven’t – sorry!
Hi I want to make these for my son’s class party next week Thurs but one child doesn’t eat egg. Could I do this eggless? Are there any substitutions for the egg?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You could try chia seeds. 1 Tbls. Seeds to 3 Tbls. Water. Stir. Let sit for 5 minutes until it becomes a gel. Equals 1 egg.
Could you please tell me the total fat,fiber, protein and carbohydrates per serving size
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I have made these many times and they are so delicious! I have experimented with flavoured greek yogurt and they are also amazing with coconut Greek yogurt! Thank you for this fantastic, no fail muffin recipe!
Just took these out of the oven. I used whole wheat flour, about 1 1/2 cups of blueberries, and added the juice of half an orange. Delicious! Thank you for a great recipe!
I made these last night & the whole house smelled incredible. I couldn’t resist having one before bed. They are so scrumptious! I have been looking for a perfect muffin to have for our Holiday breakfasts & I think this is it. 🙂
Thanks so much for a perfect recipe!
This recipe looks great! Would you mind posting the calories for this one, like you have for your other recipes?
Thank you!
Mandrita
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Excellent Recipe! I only had 5oz of plain yogurt, so I added 3oz of lime yogurt, it was fantastic! Muffins are light as air. Love these.
I just made these muffins and had to tell you how great they are! I have a dairy allergy so I subbed soy milk with a splash of vinegar for the Greek yogurt and they turned out perfect. I had a bag of huge plump blueberries I had froze from when they were in season and they worked great. Thanks for the delicious recipe. I only wish I had doubled it!
I made these using all organic ingredients, and they were amazing! I also used coconut sugar instead of regular sugar, and I used whole wheat organic pastry flour and dried blueberries. My hubby said they were his fave! Do you mind if I share my adapted recipe on my blog and link back to you?
Nope, not at all! I just ask that the recipe is written in your own words.
you mentioned you swapped out the buttermilk for Greek yogurt. Well I happen to have a lot of buttermilk sitting around so is it going to be a cup of it?
Yes, you can use 1 cup of buttermilk in place of the yogurt.
Hi,
My boyfriend is diabetic, should there be any issues if I wanted to just sub out the sugar in this recipe for Splenda?
Thank you so much for all of your hard work,
Victoria
You can certainly try substituting a Splenda but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the muffins. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
Can I use dried blueberries instead of fresh ones?
It is best to use fresh/frozen blueberries.
Could you switch out the orange zest for lemon zest? I’m not a huge orange fan but I’m thinking lemon and blueberry should be great together….
Yes, lemon zest should be just fine!
I’d like to make these for my son but he has a milk allergy. I’m wondering if I could substitute the yogurt with a dairy free option?
You can certainly substitute a dairy-free option but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.
Just made these, really fantastic!! Have you tried using Almond Flour to make them gluten free? Also, I used coconut sugar and they were great with it.
I actually have not tried to make this gluten-free. But the coconut sugar sounds amazing!
Hi! I love these muffins and would like to make them for a friend who just had a baby but she is gluten free. Did they turn out well as gluten free muffins? Also, what ingredients did you use to make it gluten free – just a gluten-free flour? I’m always worried I will miss something – what about oats? Does that matter?
Found this via pintrest and made them for a family brunch. And what a hit they were! Everyone loved them, plus they are so incredibly easy to make. I appreciate the fact that they use melted butter so you don’t have to plan ahead to have softened butter.
Great muffins! I would make one change the next time I make these, I would add the orange peel to the wet ingredients for better disbursement.
can you use frozen blueberries?! or do they have to be fresh!?
Frozen should work just fine.