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Blueberry Steel-Cut Oat Muffins

February 1, 2020 By Lori 53 Comments

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Blueberry Steel Cut Oat Muffins are a healthy way to start the day and a new year.

I’ve been craving muffins lately. When this happens I aways return to some of my favorites, like Skinny Banana Oat Muffins. I’ve always really loved a good muffin for breakfast, like my Healthy Morning Glory Muffins or Overnight Oatmeal, Banana & Chocolate Chip Muffins, which I’ve made a million times, and are my total go-to recipes.

I’ve been busy creating some really delicious recipes lately that I know you’re going to love. These Blueberry Steel-Cut Oat Muffins are just one of many fabulous muffins that I plan to serve up again and again.


Blueberry Steel Cut Oats Muffins_3 Blueberry Steel Cut Oats Muffin_2 What are steel-cut oats and why should I care?

The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and then toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into 2-3 thick pieces. Steel cut oats (or Irish oats as they are sometimes called) digest more slowly than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index. The glycemic impact is the speed at which a food is digested and converted into blood sugar. Foods that have a lower glycemic load are more slowly converted into blood sugar. When it comes to your blood sugar, lower and slower are generally better.

The Steel-cut oats in this recipe don’t get pre-cooked, just soaked. They get cooked more in the baking process, but are still just a bit chewy in the finished muffin. If you see in the recipe, I did not use all steel-cut oats, it is Roger’s Steel-cut Oats Blend which blends steel-cut oats with flax, oat bran and wheat bran to reduce cooking time.

Blueberry Steel Cut Oats Muffins_4 What does all that mean to the taste of the muffin?

Well, these babies have a bit more chewy, nutty texture than a muffin made with traditional rolled oats. I really liked it! Don’t get me wrong, they are still really tender and very moist from all the blueberries. I always use fresh berries in my muffins (local when in-season is best), but you can use the flash-frozen ones as well.

Blueberry Steel Cut Oats Muffins_1 Blueberry Steel Cut Oats Muffins_5 I may have gone too far by adding a sugar glaze to my muffins – it just looked so pretty in the photos. You can skip it, the Streusel Topping is really all you need. Enjoy!

(NOTE: The nutritional values below are WITH the topping but WITHOUT the glaze.)

Blueberry Steel Cut Oat Muffins

5 from 9 votes
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Servings 12 muffins

Ingredients
  

  • 1 cup ROGERS Porridge Oats Steel Cut Oat Blend
  • 1 cup boiling water
  • ¾ cup buttermilk
  • 1/4 cup canola oil
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • ¾ cup packed brown sugar
  • 1-1/4 cup all purpose flour
  • ½ tsp baking soda
  • 1-1/2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 cup fresh blueberries

Streusel Topping (Optional)

  • 1 Tbsp cold butter
  • 3 Tbsp flour
  • 1 Tbsp brown sugar

Sugar Glaze (optional)

  • ½ cup powdered sugar
  • 1 Tbsp heavy cream

Instructions
 

  • Preheat oven to 375ºF. Live or spray with cooking spray a 12-cup muffin tin.
  • Pour boiling water over Porridge oats in a bowl; stir. Let stand for 10-15 minutes. When ready, pour off water, and let oats cool a bit.
  • In a medium bowl combine soaked Porridge oats, buttermilk, canola oil, egg, vanilla extract and brown sugar.
  • In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in blueberries to coat.
  • Add wet ingredients to the dry ingredients, stirring until combined. Mixture will be very thin.
  • If using, prepare Strudel topping by working ingredients with your fingers until crumbly.
  • Fill muffin cups to the top. Top each with Strudel Topping, if using. Bake for 20-25 minutes. Remove from oven and allow to cool.
  • When ready to serve, drizzle with Sugar Glaze, if using.

Blueberry Steel Cut Oats Muffins

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Filed Under: Baked, Breakfast, Most Popular, Muffins Tagged With: blueberries, breakfast, brunch, muffins, oatmeal

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Reader Interactions

Comments

  1. Sabrina Zettell

    January 7, 2016 at 4:13 pm

    Question about the steel cut oats: you only soak them, they don’t get cooked up before mixing into the batter?

    Reply
    • Lori

      January 7, 2016 at 6:22 pm

      No they don’t get cooked, just soaked. They get cooked more in the baking process, but are still just a bit chewy in the finished muffin. If you see in the recipe, I did not use all steel-cut oats, it is Roger’s Steel-cut Oats Blend which blends steel-cut oats with flax, oat bran and wheat bran to reduce cooking time.

      Reply
      • Deborah

        January 18, 2017 at 12:30 pm

        Can I just use McCain steel cut oats? I really just want a straightforward Irish oatmeal grab and go morning muffin. Or what would the measurements be if adding pat flour and beans mentioned?
        I have looked everywhere to find a baked Irish oatmeal rolled oats breakfast muffin recipe , yours is the closest but I want to stay w mc cains.
        Thanks so much

        Reply
        • Lori

          January 18, 2017 at 10:51 pm

          I have not tried using all steel cut oats (like McCain’s Steel Cut Irish Oats). It may be too tough and chewy. Try soaking longer. Try and get back to me.

          Reply
          • Kate

            November 26, 2017 at 6:25 pm

            5 stars
            I make this recipe with steel cut oats, not the blend. I start by boiling the oats in a cup of water in a small pot. Once they’ve softened and thickened a bit, I add to the wet ingredients as directed. If anyone is looking for a lower-calorie option, I also substitute skim milk for the buttermilk and omit the sugar. It’s still bakes at 375 for 20 minutes and comes out perfect.

          • Lori

            November 27, 2017 at 3:09 pm

            Thanks so much for coming back Kate! This sounds awesome, and I know lots of people will find your testing very helpful. Thanks again!!

      • Olga

        January 26, 2020 at 4:19 pm

        Hey, I made them with pure steel cut oats, they turned out delicious!!! And not chewy at all – I soaked them in milk for about 20 minutes and also baked them for 35 minutes. In fact, oats gave them a great texture, I would definitely use them again.

        Reply
  2. Margo

    January 7, 2016 at 7:55 pm

    Will any type of rolled oats do.

    Reply
    • Lori

      January 7, 2016 at 9:15 pm

      This recipe does not use rolled oats.

      Reply
  3. lindsay d.

    January 7, 2016 at 9:30 pm

    hi lori,

    i’m excited to try making these, but i wonder if i could use just plain steel-cut oats (i don’t have the blend)? would it change the cooking time, amounts, etc.?

    thanks!

    Reply
    • Lori

      January 7, 2016 at 9:38 pm

      I used the blend because I think using all steel-cut oats would make the muffin too chewy and tough. The Roger’s Blend is really easy to find at any major grocery store in Canada or U.S. If you still want to give it a try, I would start by soaking for a much longer time in HOT water.

      Reply
      • lindsay d.

        January 7, 2016 at 10:16 pm

        good point–i think i’d better go pick up a pack of the blend!

        thanks for your help 🙂

        Reply
      • Deborah

        January 18, 2017 at 12:39 pm

        Hi Lori
        I see I’m not the only one looking for a way to use only steel cut oats. So if there’s a way to figure out the bran and oat flour measurements I could use my Irish rolled oats🙏🏻

        Reply
        • Lori

          January 18, 2017 at 10:52 pm

          This recipe uses steel-cut oats. McCain’s Steel Cut Irish Oats are perfect.

          Reply
      • Susan

        March 15, 2021 at 3:57 pm

        I can not find the blend in my local grocery stores.

        Reply
  4. Mellissa

    February 7, 2016 at 12:26 am

    Thank you for this recipe I made these this morning and had to substitute the buttermilk for Greek yogurt and the oil for rice bran oil but turned out great – love steel cut oats

    Reply
    • Lori

      February 7, 2016 at 4:41 am

      Thanks for coming back Mellissa, I love to hear how my recipes turned out for you.

      Reply
  5. lynneael

    February 21, 2016 at 2:43 pm

    How would I need to change the recipe if I used just steel-cut oats and not the blend you used?

    Reply
    • Lori

      February 21, 2016 at 4:55 pm

      I’m not sure. The great thing about the blend are the steel cut oats are blended with bran and flax that reduce the cooking time by half. This makes them usable for the recipe, otherwise steel cut cuts alone will be too tough. Having said that, give it a try and get back to me with your results. I would start by soaking all the oats a little longer.

      Reply
  6. Theresa

    February 27, 2016 at 2:04 pm

    can I substitute banana for the blueberries. Wondering if this might make it too mushy.

    Reply
    • Lori

      February 27, 2016 at 4:26 pm

      No, you need something that will not blend into the batter. How about small apple or pear chunks?

      Reply
  7. Thalia @ butter and brioche

    April 9, 2016 at 9:12 pm

    I too love a good breakfast muffin, especially when they are filled with berries like these! These muffins look great Lori.

    Reply
    • Lori

      April 10, 2016 at 11:25 pm

      Thanks Thalia!

      Reply
  8. Joanie

    April 15, 2016 at 3:44 pm

    Hi Lori,
    Do I drain the water off the oats before I add them to the bowl?
    Thanks

    Reply
    • Lori

      April 15, 2016 at 3:55 pm

      No you pour off the water. Thanks for pointing that out, I have updated the recipe.

      Reply
  9. Sharon Castellanos

    July 31, 2016 at 6:29 pm

    So I was the brave one to try these with steel cut oats (not the mix you recommended). The problem is I tried a few other substitutions as well so it’s hard to tell if my problems stem from the oats I used or the other subs. I used frozen blueberries and I didn’t have buttermilk so I used milk thickened with lemon and cream of tartar. It seemed like a TON of oats when I soaked them so I didn’t use them all, but I think I should have. I soaked the oats twice in boiling water for about seven mins each, which was enough to soften it nicely.

    It came out more like blueberry oatmeal in a loose muffin shape. I think I didn’t defrost the blueberries enough so that might be the problem.

    I’ll definitely try these again because the daughter who only eats baked goods for breakfast ate them so that’s all that matters to me. 🙂 Hubby said they were delicious too.

    I’ll make sure to have the buttermilk on hand and bring the blueberries to room temp before using them next time. I’ll report back!

    Reply
    • Lori

      July 31, 2016 at 9:45 pm

      Wow, thanks for all the testing Sharon. If you don’t have buttermilk on hand, don’t try to thicken milk. Just add 1 Tbsp of lemon juice to 1% or 2% milk to sour.

      Reply
      • Sharon Castellanos

        August 14, 2016 at 5:33 pm

        5 stars
        So I made them again. I defrosted the blueberries all the way and used lemon to thicken the milk instead of cream of tartar. I used the full cup of steel cut oats. Oh, I also reduced the sugar a little, to a well packed 1/2 cup instead of 3/4 cup.

        They came out amazing. One muffin and you’re full for the whole morning. It’s like eating a bowl of oatmeal!

        Thanks for a great recipe.

        Reply
        • Lori

          August 14, 2016 at 9:04 pm

          Thanks Sharon, sounds amazing!!

          Reply
  10. Holly

    August 5, 2016 at 2:38 pm

    Just have to say these look amazing! I had fresh blueberries and steel cut oats (not the blend), almond milk, no lemon juice, or canola/vegetable oil, only 1/4 cup brown sugar…..(can you say a trip to the grocery store is on the list) ?, so I wanted to leave my un precise adjustments! My oats soaked for about 35 min, used coconut oil (which of course hardened with the milk), I added some honey ( but not enough), and used GF 1 for 1 flour. They baked 25 min and came out just right. They are a bit chewy but I’m ok with that. I’m very pleased and would DEFINITELY make them again the same way only soaking oats longer and having more sugar (although not good for my systemic candida?). Thanks so much!

    Reply
    • Lori

      August 5, 2016 at 3:55 pm

      Thanks so much for coming back Holly, I love to hear about your success stories!

      Reply
  11. Julie

    August 26, 2016 at 1:36 pm

    I’m curious what calorie calculator program you used…every one I’m using is calculating that each muffin is 190-220 calories without the glaze? I like your calculation better. 😉

    Reply
    • Lori

      August 27, 2016 at 11:11 pm

      I use : https://www.caloriecount.com/cc/recipe_analysis.php

      Reply
  12. Diane

    January 26, 2017 at 4:13 pm

    5 stars
    Made these this morning, but used 1 cup of steel cut oats. It is really important to soak your grains and beans properly so your body can access all the nutrients. I soaked 1 cup steel cut oats in 2 cups water and 1/8 cup apple cider vinegar overnight, then poured off the excess liquid right before baking. Followed the rest of the recipe as written and they turned out amazing!!! Super soft and a wonderful nutty flavor! It reminded me of a cross between an oatmeal cookie and a blueberry muffin in taste, and the texture had a little bit more to chew than a regular flour muffin but was delightful. I could see these being sold in a coffeeshop.

    Reply
    • Lori

      January 26, 2017 at 5:30 pm

      Thanks Diane, I love your idea of soaking overnight with a touch of vinegar… genius!

      Reply
  13. Mindy

    April 25, 2017 at 8:19 pm

    I made these with steel cut oats as I didn’t have the blend. I soaked them in boiling water for about 30 minutes. The only other changes i made were to substitute olive oil and for buttermilk I used whole milk with lemon juice. The oats were crunchy after baking but still yummy and the muffins have a great texture and fluffed up nicely. The frozen blueberries didn’t seem to be a problem. Will definitely make these again! Great recipe!

    Reply
  14. Anna Garris

    February 1, 2020 at 1:08 am

    I just made these using McCanns steel cut oats. They are the best muffins I have ever ate. Thank you so much.

    Reply
    • Patricia Scott

      January 21, 2022 at 1:40 pm

      I just make my own blend with quick oats, flax and steel cut.

      Reply
  15. Karen Hamlin

    February 26, 2020 at 3:45 pm

    5 stars
    I had a craving for apple muffins. I had some blueberries left over from my daughter making smoothies. I used all steel oats because that’s what I had on hand. Made a combo of blueberries and apples, pretty much followed the recipe. Did not have any buttermilk on hand so I made some with almond milk and vinegar. They turned out great, very moist and delicious, better than any muffins I could buy. I did not make the strudel or the sugar topping, I think it may make it too sweet. Will use this recipe for all my muffins now.

    Reply
  16. Jean G

    March 23, 2020 at 4:26 pm

    5 stars
    I wanted to find a different use for my steel cut oats, so I tried this recipe. Based on others’ recommendations, I soaked the oats overnight in two cups of water and 1/8 cup apple cider vinegar. I also substituted plain Greek yogurt @ 1/4 cup with 1/2 cup 2% milk for the buttermilk. I put them in silicone muffin liners and the yield was actually eighteen muffins. On the last six muffins, my husband (the real chef) added the zest of one mandarin orange to the remaining batter. It was a beautiful, subtle, flavor add. The muffins all came out are chewy and delicious! Thanks for this recipe!

    Reply
  17. Sara

    April 8, 2020 at 9:56 am

    Hello! I also used 100% steel cut oats and cooked them for about 20mins first. I couldn’t get over the density of them so for the second batch, I added about 1/4 cup of shredded coconut and another 1/4 brown sugar to the recipe. We love love love the coconut! This recipe is definitely a keeper. Thank you!!

    Reply
  18. Pamela

    September 15, 2020 at 5:57 pm

    Has anyone used Bob’s Red Mill Quick Cooking Steel Cut Oats in this recipe? Would you soak in room temperature or hot water and for how long?
    Thank you

    Reply
    • Susan

      March 29, 2021 at 12:17 pm

      I used Quaker Quick Cooking oats. Soaked them while mixing other ingredients. They turned out fine.

      Reply
  19. Sara

    November 9, 2020 at 7:28 pm

    5 stars
    These muffins are fabulous! I used President’s Choice Blue Menu 100% whole grain steel cut oats (available in Loblaw-owned stores, Canada): I used 1/2cup of the steel-cut oats (soaked in boiling water) plus 1/4cup wheat germ and 1/4 cup oat bran to approximate the mix originally used. And the muffins turned out so nicely! I love the texture of these muffins, nice and hearty yet still fluffy. The addition of the crumb topping (it’s just the right amount) gives a little bit of crunchiness and a bit more sweetness to these muffins. I really appreciated, too, that they didn’t come out too sweet (like some muffins do). I will definitely be making these guys again; they’re a great way to use whole-grain oats!

    Reply
  20. Barbara) McGuire

    November 19, 2020 at 8:28 pm

    I made these muffins, and although they were good they were chewy. How long should i have soaked the oats? I soaked them for about 20 minutes

    Reply
    • Lori

      November 19, 2020 at 10:39 pm

      Did you use ROGERS Porridge Oats Steel Cut Oat Blend? I soaked for 15 minutes. When baked there is a slight chew to the oat bits.

      Reply
  21. Dawn

    November 20, 2020 at 2:48 am

    5 stars
    so delicious!! I added the coconut and super yummy with that and the crumb topping! I will be making them again VERY SOON!

    Reply
  22. Fran

    March 7, 2021 at 12:45 am

    5 stars
    Delicious!! Awesome recipe.

    Reply
  23. Fran

    March 13, 2021 at 2:24 pm

    5 stars
    These muffins are delicious. Is there anything I can substitute to make them have less cholesterol? Thanks.

    Reply
    • Lori

      March 13, 2021 at 5:36 pm

      So glad you liked them Fran! If you want these muffins to be healthier, eliminating the topping and sugar glaze would be a start. Then you could try to bring down the sugar with the muffin mix by reducing from 3/4 c brown sugar to 1/2 c. See how it effects the taste. Also you could stitch from blueberries to apple to up the fibre if you prefer.

      Reply
  24. Sharon

    January 24, 2023 at 9:02 pm

    Is it okay to use whole wheat flour instead of white flour and can you eliminate the oil and use apple sauce instead?

    Reply
    • Lori

      January 25, 2023 at 12:57 am

      I think both would be fine, but I have not tested that. Give it a try and get back to me!

      Reply
  25. Sharon Steinberg

    January 25, 2023 at 12:53 am

    Can I substitute apple sauce for the oil?

    Reply

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