Overnight Oatmeal Muffins Recipe

The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.


  • 1 cup regular oats
  • 2 cups low-fat buttermilk
  • 1 2/3 cups whole wheat flour
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2/3 cup dried blueberries
  • Cooking spray


Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.