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Blueberry Oatmeal Biscuits

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Here’s the story:

I set out to make blueberry muffins.

But then, I decided I wanted to use (much) less butter than my muffin recipe called for.

I wanted them to be more filling.

I wanted there to be a little unexpected “something”.

And so blueberry oatmeal biscuits were born.

They definitely aren’t blueberry muffins, but I’d take these biscuits over a muffin any day of the week. It’s a baking experiment that I can’t wait to replicate and that I thank my lucky stars I wrote the ingredients down for as I threw each ingredient into the mixing bowl. They use an ingredient called millet – I first learned about millet through Heidi Swanson‘s Super Natural Every Day cookbook. The millet adds a slightly sweet flavor and a pleasant crunch to these biscuits.

For your cooked oatmeal you can use leftover oatmeal from breakfast, or you can make it fresh. I made it fresh and cooked quick oats with milk in the microwave until they were cooked through and all the milk was absorbed. Then I let it cool a bit before mixing it into the biscuits.

These biscuits come together so quickly and are really satisfying; I hope you enjoy this one, friends.

Makes around 36 biscuits


3 cups all purpose flour

2 tbs. baking powder

2 tsp. table salt

2 cups cooked oatmeal

1/2 c millet

1 cup milk

2 eggs

3 tbs. melted butter

12 oz. blueberries


1/2 cup butter, room temperature

pinch kosher salt

2 tbs. honey


Preheat oven to 400 degrees. Mix all dry ingredients together in a large mixing bowl. Combine wet ingredients in a small bowl, then mix well and add into the dry ingredients. Mix until just combined. The batter will be thick!

Line a muffin tin with baking cups. Spoon around 3 tbs. of batter into the baking cups; the batter should be just below the height of the baking cups.

Bake for 15 minutes, until tops are starting to lightly brown. Serve with whipped, salted, honey butter.

To make butter, simply combine room temperature butter, a pinch of salt (not too much, as the biscuits are a touch salty on their own), and around 2 tbs. honey in the bowl of a stand mixer. Whisk together until butter is light and fluffy and ingredients are well combined.