Blueberry Walnut Oatmeal Muffin Tops are filled with plump blueberries, chewy oats, a few crunchy walnuts and are baked until golden brown and delicious.
Blueberry Walnut Oatmeal Muffin Tops are one of my kid’s favorite breakfasts before school.
Oh my gosh, I can’t believe school is starting for us in less than two weeks! Where has the summer gone?!
Are you ready for school to start again? I’m getting ready by going through all of my easy breakfast recipes and snack recipes, so I can make sure my kids have something delicious and filling in their bellies before school (and after school).
These Blueberry Walnut Oatmeal Muffin Tops are like mini baked oatmeals that are portable, not to mention totally adorable!
I baked these in my Wilton Muffin Top Pan 
so my kids thought these were cookies and couldn’t wait to grab one.
The heavenly aroma that creeps out of your oven while these bake will surely grab everyone’s attention. But it’s the nutty and rich texture of the muffin, along with the sweet blueberries that will seal the deal.
If you’re not interested in the muffin tops, you can always bake these beauties in a regular muffin time! They’re just as portable, but a little thicker in size, so you won’t get as many servings per batch.
Blueberry Walnut Oatmeal Muffin Tops
Here are some more great ways to customize this easy breakfast item:
- Use raspberries in place of blueberries
- Swap pecans or sliced almonds for walnuts
- Add a pinch of cinnamon for a warmer flavor
Either way you try these fun little bites, you’re going to love them!
How are you getting ready for back to school season?
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Blueberry Walnut Oatmeal Muffin Tops
Ingredients
- 1 cup quick oats
- 1 cup buttermilk
- 1 egg
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup fresh blueberries/ or frozen blueberries; thawed
- 1 cup chopped walnuts
Instructions
- Place oats and buttermilk in a medium bowl and let soak for 10 minutes to help soften the oats.
- Preheat oven to 400 degrees F.
- In a separate medium sized bowl sift together the flour, baking soda, salt, baking powder, and cinnamon, set aside.
- To the bowl with the oats add an egg, oil, vanilla and brown sugar. Use a hand whisk to combine.
- Gradually add the flour mixture to the wet ingredients using the whisk to stir. Don't over stir the mixture, just enough until it's all wet.
- Fold in the blueberries and walnuts.
- Spray a 12 cavity muffin top pan or a regular muffin pan with non stick spray. Fill the cups with the batter and bake for 20 minutes.
- Let cool in pan for 5-10 minutes before removing to a wire rack. Enjoy!
Nutrition
Originally published on 8/2/2012. Updated on 8/1/2017
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I make this recipe at least once a week. I did make it when I didn’t have vegetable oil so I used coconut oil. Since then I always use the coconut oil. I sometimes use strawberries and today I used frozen cranberries. I also swapped the vanilla for orange extract. They are great. Thanks for a really great recipe!!
Can we use regular milk if I don’t have buttermilk? Or could I use Greek yogurt?
You could use regular milk, or try using my recipe to make your own buttermilk HERE.
If I do not have a muffin top pan….. if I’m using a regular muffin tin but I want them to look like muffin tops, I need to know how much they are going to rise so that I know how much batter to put in each muffin cup
I would start by filling them about 1/3 of the way full. The recipe also makes great regular muffins if you don’t have the muffin top pan. 🙂
Actually, they do look like cookies! Can you please elaborate on the ingredients that you used and how much time it took?
Anne Skipton says
August 1, 2017 at 1:18 pm
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Would almond flour or some other glutten free flour work?
Reply
The trouble with almond flour is that it’s not a direct 1:1 ratio with all purpose flour, so the whole recipe would have to be reworked in order for it to bake properly. I’m sure it would work, I just don’t know the exact measurements to give you for this. Sorry about that!
SHAWN-do you use the Quick or the Old-Fashioned Oats?
Old fashioned for this recipe!
Thanks!!
the recipe says to use quick oats, but now I see in the comments that we are to use Old Fashioned??
Quick oats will be less chewy in the final product. Either one will work depending on your taste preference.
Delicious, that looks incredible!! It really is so simple and tastes so good too!!
the cooking detective recently posted…20 Science-Backed Health Benefits Of Blueberries
Any chance this could be made as a breakfast loaf w/adjustments?
Hi Pat, I’m sure that would work! I would just bake it at a lower temperature for longer, until a toothpick inserted in the center comes out clean. 🙂
Would almond flour or some other glutten free flour work?
Hey Shawn! I’ve been a fan of yours since the beginning! Not only for your delicious recipes, but your photographs are the bomb! You could certainly be a foodie photog! Just a thought! Anyway, wondering if I could replace the oil with applesauce? Just recently started a 1300 calorie diet so everything helps!
Thanks Shawn!
Jess
Actually, they do look like cookies! Can you please elaborate on the ingredients that you used and how much time it took?
Love the use of buttermilk – these look incredible!!
Oh.my.goodness. I just made these this morning and they are AMAZING! Thanks for the recipe!
So glad you like them! 🙂
I love the blueberry swirls…They look like a wonderful breakfast option. The walnuts are a great addition.
Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!
Um, Walmart is the bomb. I just bought a weeks worth of groceries PLUS tons of baking candy for $80. And shhh…I like McDonalds too. These muffins are awesome! I love the idea of making them for Jordan for school mornings. She’d love them!
I am so glad to have a recipe for muffin tops now since my daughter and i only eat the tops. 🙂 will be testing it this weekend. 🙂
Ha! Consider your foodie badge revoked. You can take mine too while you’re at it…I’m a sucker for an egg mcmuffin. I’m definitely gonna have to whip up some of these though since we will have no time for McDonald’s once school starts again.
Nothing better than muffin tops. Great recipe.
I clearly do not use my muffin top pan enough. Love these
I’m so glad you posted this today. I had forgotten that I do have 2 of those
very pans somewhere in my messy cabinets. This will be worth digging in
there to find them. 🙂
These look awesome..my 2 year old loves blueberries (or as he says ba bay be) and would crazy for these.
Your daughter is such a cute hand model 🙂
Cute! We should get our little ones together. Thanks Asiya!
I make an oatmeal blueberry flourless muffin…I grind up the oats with almonds and coconut to make a flour. I like the thought of the whole oats to though…so I may see if I can merge our recipes 😉 Thanks for sharing! I’m also going to look for the muffin top tin!
Yum, I bet that tastes great! I have a link to the muffin top pan in the post! Thanks!
Your two year old is a wonderful hand model! I LOoooove that photo and these muffin tops look so scrumptious 🙂
No judgments here! I LOVE McDonald’s. From growing up on it to being a poor college student needing to eat, it’s always there. Nothing beats those fries when they’re super hot and salty 🙂 also, I LOVE their blueberry oatmeal and when I saw these, I immediately thought of that. Thankfully I just bought a muffin top pan, too. These need to be made immediately.
Nothing beats that bonus fry at the bottom of the bag! Score!! haha
I didn’t know there was such a thing as a cavity muffin tin pan! It’s funny…those McDonalds breakfast commercials inspired our fruit-filled oatmeal breakfast yesterday–I used our freeze-dried (food storage) pears and raspberries and added raisins, brown sugar, and milk. I think it was just as good, if not better, than McDonalds’, which I actually love as a special treat. These look yummy (sans the walnuts…I’m allergic).
I love this muffin top pan, there is a link up above where you can order one. They are great for deep dish cookies, and of course muffins! But yes, leave out the walnuts if you’re allergic! 🙂