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Oatmeal Haskap (Blueberry) Muffins

Most muffins you buy are large and cake like. They are closer to a dessert than a snack or quick breakfast. I like smaller old fashioned muffins. However, some people don’t go for the healthy bran muffins or the like.

These muffins are made with oatmeal which has some fibre but still gives a nice cake like texture.

I make them with haskaps because they are a berry that is hardy here in the mountains but they are equally good with blueberries.

Preheat an oven to 400F.

I put lemon juice in the bottom of a 1 cup measure and then filling it with milk. I mixed that with the oatmeal and let it sit for an hour.

I added the brown sugar, eggs and oil to the oatmeal mixture.

I mixed the flour, baking powder, baking soda and salt together. I mixed that into the oatmeal mixture just until all is combined. Don’t over mix.

Fold the berries into the batter.

Spread the batter between 12 muffin pan cups that have been sprayed with baking spray.

Bake the muffins for 20 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffins cool in the pan for 10 minutes and take them out.

The Verdict

These had a nice moist cake type consistency with just the right amount of sweet and a great touch of tart from the berries.

If you would like to see me make them, I made a video of this cook.

The Old Fat Guy

Oatmeal Haskap (Blueberry) Muffins

Yield: 12 muffins

Oatmeal Haskap (Blueberry) Muffins


  • 25 ml (2 tbsp) lemon juice
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) oatmeal (not instant)
  • 2 eggs, lightly beaten
  • 150 ml (2/3 cup) brown sugar
  • 125 ml (1/2 cup) vegetable oil
  • 250 ml (1 cup) flour
  • 5 ml (1 tsp) baking powder
  • 3 ml (1/2 tsp) baking soda
  • 1 pinch salt
  • 175 ml (3/4 cup) haskaps or blueberries


  1. Preheat oven to 400 F.
  2. Put lemon juice in the bottom of a 250 ml (1 cup) measure. Pour milk in to the 250 ml (1 cup) measure.
  3. Mix the milk mixture and oatmeal in a bowl and let sit for 1 hour.
  4. Add the eggs, brown sugar and oil and mix.
  5. Mix the flour, baking powder, baking soda and salt together.
  6. Add the dry ingredients to the oatmeal mixture and stir just until combined.
  7. Fold the berries in.
  8. Spray a muffin pan with baking spray.
  9. Divide the batter into 12 muffin cups.
  10. Bake at 400 F for 20 minutes or until a toothpick inserted in the centre comes out clean.
  11. Let the muffins cool in the pan for 10 minutes before removing.
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20 Responses

  1. Yum! I love using oatmeal in muffins. It does make them feel like a bit more of a hearty breakfast and less of a dessert. I am going to have to give these a try with blueberries, I don’t think I’ve ever seen a haskap around here.

  2. These looked so delicious on twitter, i just had to make them, right now! And so i did. Of course a few stumbling blocks I already knew about. I had no haskap, but i had a bit of extra raspberry pie mix in the refrigerator. I am gluten free. I used BetterBatter gluten free flour. I used coconut oil, and apple cider instead of lemon juice, and half & half with a bit of coconut water mixed with it for the milk. Yes I ran out of milk yesterday lol. I also added a wee bit of cocoa powder for a light chocolate flavor. So other than the different ingredients, i made it just as instructed. I love oats in baking! I made a few plain, and made the rest with raspberry on top. Will post a few pictures on twitter! I can’t wait to taste them!

      1. I wish i could do them, and eat them the way you made them David, but i would be sick for days from the flour. I do so miss the days when i could eat real food. I miss so much. I love your muffin. Thanks again for sharing it!

  3. I’ve done this recipe several times now and it works very well. I use whole wheat flour and it’s fine. I sometimes add lemon or orange zest but not always. They freeze well. Thank you!

  4. Hi,
    These look delicious! Can I use frozen haskap berries or would it make them too wet?

  5. I use haskaps. Awesome recipe. I put some honey in to aswell to sweeten it a bit more as haskaps are a more tarte berry.

  6. Tried your recipe today, turned out great. I added a teaspoon of cinnamon which I find goes well with haskap. Your conversion from metric on the sugar isn’t correct so I used half a cup which was lots. Also made with frozen berries so added 5 minutes.

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