Karry Hosford
24 servings (serving size: 1 muffin)

Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.

How to Make It

Step 1

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Step 2

Preheat oven to 350°.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

Step 4

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Ratings & Reviews

Ameyzing's Review

July 02, 2013
I made these Sunday morning and they kept quite well. I used Quick Cooking Oats and sour milk (instead of buttermilk) and only let them soak as long as it took me to mix the dry ingredients together. I made half a recipe and added 1/2 tsp vanilla and 1/2 tsp cinnamon. I also used frozen blueberries..right out of the freezer instead of the dried blueberries. I will certainly make this again.

gavsgirl's Review

May 14, 2012
These fit the bill for my boyfriend's new high-fiber, heartburn-reducing diet and they taste pretty good. I swapped the blueberries for about 3/4 cup of fresh, diced Granny Smith apple.

rstarrlemaitre's Review

August 08, 2011
I disagree with raters who found the muffins too moist - mine were tasty but on the dry side, and I did soak the oats and buttermilk a full 8 hours! I might let them refrigerate a full 12 next time. You could definitely taste that these were "healthy" - the whole wheat and oats, but I loved the rich dried blueberry flavor, and they were the perfect on-the-go breakfast!

KitchenDiva1969's Review

January 17, 2011
Great easy recipe! I used raisins (had them in the pantry) and they worked just fine. FYI- on the new WW plan, these are 3 points each, but still a great, healthy breakfast. My 2 year old loves them!

drgirlfriend's Review

January 02, 2011
I think they're very good and will make a good mid-morning snack. I halved the recipe and got 10 muffins out of it. I used some molasses in place of part of the sugar because I ran out. I used 2/3 cup raisins instead of blueberries and added 1/4 cup chopped pecans & 1/2 t cinnamon. Had to bake them for 20 minutes, not 15.

smtkk1's Review

August 06, 2010
My family loves these muffins. As other readers mentioned, this is a great WW 2 point muffin. I added 2 t. cinnamon and increased the fruit to 1 cup dried cranberries. Made 24 muffins and they were gone in three days. I have another batch of oatmeal and buttermilk in my refrigerator from last night and by request will be making more today.

princilpal's Review

July 31, 2010
I tried the recipe as is first, then took on the suggestion from other reviewers to only soak the oats and milk for four hours to reduce the moisture issue and was very pleased. I give these muffins to 18 mos to 5 yr old children daily as a part of a morning snack - they love them! I use organic milk and eggs to take it up a notch on the healthy scale. Fresh blue berries work also...great muffin recipe.

jmb1976's Review

March 26, 2010
Very tasty. I only soaked the oats for 4 hours and it turned out great...not to moist. I added 1 tsp of cinnamon and 2 tsp of vanilla for extra flavor. I did also have to up the bake time to 22 min as they were not done in 15 min. My kids have been enjoying them as well!

CalicoPaisley's Review

January 09, 2009
I've experimented with this versatile recipe and found that one of the most effective ways to enjoy the taste is to forego forming the batter into muffin shapes. This is because as muffins they get a bit on the soggy side as they age. What I do instead is take two flat baking sheets, cover them with wax paper, and drop the batter as though to form 'cookies'. As they bake they flatten nicely and the result is moist and dense; yet the greater area allows the excess moisture to evaporate better, enabling the muffins to keep better also. My experience shows that fresh raspberries work best hands-down, because their tang helps to balance out and compliment the preexisting flavor from the buttermilk and the baking soda! :)