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Oatmeal Jam Muffins

The best breakfast muffins. I combined oatmeal, buttermilk and jam for the perfect bite.
Course: Beginnings
Cuisine: American
Keyword: oatmeal, breakfast, jam, muffins
Servings: 12 muffins


  • 1 1/2 cups Buttermilk
  • 1 1/2 cups Uncooked, rolled oats
  • 2 large Eggs
  • 1/4 cup Canola oil
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar, firmly packed
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 12 tsps. jam of your favorite flavor


  • Preheat oven to 425°.
    In a large bowl soak oats in buttermilk for 15 minutes.
    Whisk together eggs and oil then stir into oat mixture.
  • Whisk together flour, sugar, baking powder and salt.
    Graduall fold into oats/egg mixture. Do not overwork.
  • Line 12 muffin tins with paper liners.
    Fill each compartment 1/3 of the way up. Dollop 1 teaspoon of jam in center of muffin then top with enough batter to go 2/3 of the way up.
  • Reduce heat to 350° and bake for 17-20 minutes, until muffins are golden brown and cooked through. Let cool in tin for 10 minutes then cool on rack.