Blueberry Walnut Oatmeal Muffin Tops


More blueberries!

I’m going to tell you something that might shock you.

This recipe was inspired by McDonald’s.

Yes, it’s true. I eat at McDonald’s.

I have 4 kids, can you blame me?

If you haven’t tried their Blueberry Oatmeal yet, you should. It’s delish. And it’s what inspired these Blueberry Walnut Muffin Tops. I wanted to pack all that yummy, nutty and sweet flavor into a handheld breakfast on the go.

School is just around the corner, and what better way to show my kids I love them than to bake them some tasty muffin tops for breakfast. I think I’ll even be packing these in their lunch boxes too.

It’s a treat I feel good about giving my kids because it’s full of oats, walnuts and blueberries.

Because I baked these in my Wilton Muffin Top Pan  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.

{ps- I just love it when my 2 year old helps with my photos, she’s such a good hand model}

Oh, and while I’m at it, I might as well let you know that I shop at Walmart too.

I know…take away my foodie badge.

Blueberry Walnut Oatmeal Muffin Tops
Serves: makes 15 muffin tops
  • 1 cup oatmeal
  • 1 cup buttermilk
  • 1 egg
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • ⅓ cup vegetable oil
  • 1¼ cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 1 cup fresh blueberries/ or frozen blueberries; thawed
  • 1 cup chopped walnuts
  1. Place oats and buttermilk in a medium bowl and let soak for 10 minutes to help soften the oats.
  2. Preheat oven to 400 degrees.
  3. In a separate medium sized bowl sift together the flour, baking soda, salt, baking powder, and cinnamon, set aside.
  4. To the bowl with the oats add an egg, oil, vanilla and brown sugar. Use a hand whisk to combine.
  5. 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.
  6. Fold in the blueberries and walnuts.
  7. 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.
  8. Let cool in pan for 5-10 minutes before removing to a wire rack.
  9. Enjoy!
Notes from Shawn:
recipe adapted from Hillbilly Housewife


  1. 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! :)

  2. 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.

  3. Your two year old is a wonderful hand model! I LOoooove that photo and these muffin tops look so scrumptious :)

  4. 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!

  5. These look 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 :)

  6. 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. :)

  7. I clearly do not use my muffin top pan enough. Love these

  8. Nothing better than muffin tops. Great recipe.

  9. 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.

  10. 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. :)

  11. 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!

  12. 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 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!

  13. I just made these this morning and they are AMAZING! Thanks for the recipe!

  14. Love the use of buttermilk – these look incredible!!

  15. Actually, they do look like cookies! Can you please elaborate on the ingredients that you used and how much time it took?

  16. 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!

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