Oatmeal Jammy Bits Muffins

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Recipe photo
Hands-on time:
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Yield: 12 muffins

Recipe photo

Moist, tender muffins with soft bits of fruit "jammy bits" — delightful!

Oatmeal Jammy Bits Muffins

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 10/26/2010


  • 1 3/4 cup King Arthur 100% White Whole Wheat Flour
  • ¾ cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil or melted, unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup Blueberry Jammy Bits, or the flavor of your choice


1) Preheat oven to 400°F. Lightly grease a 12-cup muffin tin, or line with papers.

2) Stir together the flour, oats, sugar, baking powder, baking soda, and salt.

3) In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.

4) Gently stir the wet ingredients into the dry ingredients, mixing just enough to blend. Stir in the Jammy Bits.

5) Allow the batter to rest for 20 minutes, then stir. Divide it among 12 muffin cups, filling each cup about 3/4 full.

6) Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.

7) Remove from the oven and allow the muffins to cool for 5 minutes before turning them out on a rack to finish cooling.

Yield: 12 muffins.


  • star rating 08/11/2014
  • Monica from New Windsor, NY
  • Love these muffins! I make them quite frequently, sometimes using raspberry jammy bits, sometimes fresh or frozen raspberries. I have also been adding 1/8 tsp. of Fiori di Sicilia. That takes them over the top! I especially like that this recipe is 100% whole grain. No guilt!!
  • star rating 10/13/2012
  • bcfogarty from KAF Community
  • Very quick and easy recipe. I was in a hurry this morning and didn't let the batter sit just baked right away - still came out delicious! I love the jammy bits!
  • star rating 09/17/2012
  • lylawson from KAF Community
  • I didn't have jammy bits so I substituted chopped raisins. Came out great. Not too sweet and not heavy. Great for breakfast.
  • star rating 06/04/2012
  • bziol from KAF Community
  • I tried this recipe yesterday and it turned out great. I didn't have any jammy bits so I used the same amount of the maple flav-r-bites and hoped for the best. My neighbors granddaughters were over so I had them "taste test" and they each ate 2. Guess that means they are a definite winner!!
  • star rating 05/17/2012
  • NCbooknurse from KAF Community
  • This and morning glory muffins are my two go-to recipes. I bake both at leat once a week. I use a cup of dried blueberries or fruit bits, 2 tsp vanilla & 1/2 tsp cinnamon. I'm giving this one four stars because the original didn't have enough fruit and was a bit bland. Doubling the fruit, increasing the vanilla, and adding cinnamon really made a difference. Next time I'm going to try currants & freshly grated nutmeg.
  • star rating 05/06/2012
  • lari29 from KAF Community
  • Very simple recipe! The appearance and texture of the muffins turned out perfectly. Next time I would probably add more jammy bits - I thought the muffins were slightly on the bland side.
  • star rating 03/19/2012
  • Ksantoro from KAF Community
  • KAF rocks! I have been using the white wheat flour for 1/2 of flour in my baked goods and my son of 17 yrs has said everything is so delicious! I didn't hesitate to use 100% for this recipe. I also added a little pecan flavor for my hubby! They are excellent! I made half with blueberry bits and the other with raspberry bits. Loving 'em!
  • star rating 01/14/2012
  • bcfogarty from KAF Community
  • I made these muffins this morning - used melted butter and raspberry jammy bits. Delicious, light but still had chew from the rolled oats. Better than toast and jam!
  • star rating 12/31/2010
  • thefiverogers from KAF Community
  • Overall, this is a great oatmeal muffin recipe! I followed the recipe closely with two minor changes. First I was out of buttermilk so I substituted 1 Tbsp. fresh lemon juice + milk to equal 1 cup, second I added 3 Tbsp. culinary thickener (sold by KA) to keep berry bits from sinking. Not only did this recipe make 12 nicely raised and domed muffins measured out with the muffin scoop (sold by KA); they were also very good tasting with a relatively light texture. Still, I wonder if the culinary thickener is necessary to hold the berry bits and if the muffins would be a bit lighter without it. Questions for KA bakers: What do you think about the culinary thickener question above? Since the batter must rest for 20 minutes, would this be a good candidate for placing batter immediately in pans and refrigerating overnight to pop in oven in the morning? Would the maple flavr bites work in these muffins? With flavr bites would you increase liquid? The batter was a bit thick after 20 min rest.
    " I would say you could try the recipe without the thickener and see how you feel about the texture and outcome. Yes, you can use the flavr bites in muffins, they work great.you will need to soak them in milk before using though. you can certainly refrigerate the batter and bake in the morning. It will keep for about 4-7 days.

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