Blueberry Buttermilk Muffins (Overnight)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 1.4 g
  • Cholesterol: 12.9 mg
  • Sodium: 263.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Blueberry Buttermilk Muffins (Overnight) calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicious muffins with oats and buttermilk Delicious muffins with oats and buttermilk
Number of Servings: 18


    1 c Oats
    2 c Lowfat Butter
    1 and 2/3 cup whole wheat flour
    3/4 cup packed brown sugar
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1 tsp salt
    1/2 tsp nutmeg
    2 eggs, lightly beaten
    1 and 1/2 c fresh or thawed blueberries


Stir the oats and buttermilk in a bowl and refrigerate them together overnight.

In the morning, preheat the oven to 350.

In a large mixing box, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir in the buttermilk-oatmeal mixture.

Beat the two eggs lightly and then mix them in with all ingredients until well combined. This can be done by hand, or in a standing mixer on medium speed.

Fold in the blueberries last.

Scoop batter into muffin tins with a 1/4 cup measure.

Bake at 350 for 15 minutes, or until muffins spring back when pressed.

Remove muffins from pan immediately and cool on wire racks.

Number of Servings: 18

Recipe submitted by SparkPeople user LIBRARYCARD.

Rate This Recipe