Ingredients

1 cup plus 1 tablespoon old-fashioned rolled oats, divided

1 cup dairy or non-dairy milk

Cooking spray or 12 paper muffin liners

1 1/2 cups all-purpose flour

1/2 cup packed light or dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter, or 1/2 cup vegetable or canola oil

1 large egg

1 tablespoon vanilla extract

3/4 teaspoon kosher salt

1 1/2 cups fresh or frozen blueberries (about 7 ounces, do not thaw)

Instructions

Step 1: In a large bowl, combine 1 cup of rolled oats with 1 cup of milk. Stir well and let this mixture sit for 20 minutes to thicken and soften the oats.

Step 2: Preheat your oven to 400ºF and place the rack in the middle. Line a 12-well muffin tin with paper liners or lightly coat with cooking spray.

Step 3: In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and baking soda until evenly combined.

Step 4: Melt the butter if using, then add it or the oil, egg, vanilla extract, and kosher salt to the oat and milk mixture. Whisk until smooth and well blended.

Step 5: Fold the flour mixture into the wet ingredients gently with a flexible spatula until just combined, leaving a few flour streaks.

Step 6: Add the blueberries and carefully fold them into the batter until evenly distributed and no dry flour remains.

Step 7: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the remaining 1 tablespoon of oats evenly over the tops.

Step 8: Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 9: Let the muffins cool in the pan for 5 minutes, then loosen with a knife if needed and transfer to a wire rack to cool completely before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter before baking.

Use frozen blueberries straight from the freezer to prevent the batter from turning blue and keep muffins fluffy.

Swap in whole wheat flour for half of the all-purpose flour for a nuttier texture and more fiber.

Try mixing in a handful of chopped nuts or seeds for added crunch and nutrition.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and do not need to be thawed before adding. Using them frozen helps keep the batter from becoming too blue and watery.

How do I make these muffins dairy-free?

Use a non-dairy milk such as almond, soy, or oat milk, and substitute the butter with vegetable or canola oil to keep the muffins moist and dairy-free.