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Blueberry Steel Cut Oat Muffins

5 from 9 votes
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Servings 12 muffins


  • 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


  • 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.