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Blueberry Oatmeal Muffins Recipe

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★★★★★

4.8 from 90 reviews

Deliciously moist and tender Blueberry Oatmeal Muffins made with wholesome rolled oats, fresh or frozen blueberries, and a perfect blend of cinnamon and vanilla. These muffins are easy to prepare and baked to golden perfection, making them a perfect breakfast or snack option.

Ingredients

Scale

Wet Ingredients

  • 1 cup dairy or non-dairy milk
  • 8 tablespoons (1 stick) unsalted butter, or 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 cup plus 1 tablespoon old-fashioned rolled oats, divided
  • 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
  • 3/4 teaspoon kosher salt

Main Fruit

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

Other

  • Cooking spray or 12 paper muffin liners

Instructions

  1. Soak oats: Place 1 cup of rolled oats and 1 cup milk in a large bowl and stir to combine. Let the mixture sit for 20 minutes to allow the oats to soften and absorb the milk.
  2. Preheat oven and prepare tin: Position a rack in the center of the oven and preheat to 400ºF (204ºC). Line a standard 12-well muffin tin with paper liners or lightly coat with cooking spray.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until well combined.
  4. Combine wet ingredients: Melt 1 stick of unsalted butter either in the microwave or on the stovetop. Add the butter (or substitute with 1/2 cup vegetable or canola oil), 1 large egg, 1 tablespoon vanilla extract, and 3/4 teaspoon kosher salt to the oat and milk mixture. Whisk thoroughly until smooth and combined.
  5. Incorporate dry ingredients into wet: Gently fold the flour mixture into the wet oat mixture using a flexible spatula until just combined, leaving a few streaks of flour visible.
  6. Add blueberries: Scatter 1 1/2 cups fresh or frozen blueberries over the batter. Continue folding gently until blueberries are evenly distributed and no dry flour remains.
  7. Fill muffin tin: Divide the batter evenly among the 12 muffin wells, filling each about 1/3 cup; the cups will be very full. Sprinkle the remaining 1 tablespoon rolled oats evenly over the tops of the muffins, approximately 1/4 teaspoon per well.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffins are golden brown on top and a tester inserted into the center comes out clean.
  9. Cool and serve: Let the muffins cool in the pan for 5 minutes. If not using paper liners, carefully run a thin knife around each muffin to loosen them. Transfer muffins to a wire rack and let cool at least 15 minutes before serving.

Notes

  • Do not thaw frozen blueberries before adding; this prevents excess moisture in the batter.
  • Using paper liners makes for easier removal and cleanup.
  • If substituting oil for butter, expect a slightly different but still moist texture.
  • Ensure not to overmix the batter to keep muffins tender.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: blueberry muffins, oatmeal muffins, breakfast muffins, healthy muffins, baked goods, cinnamon muffins, easy breakfast

Find it online: https://flavorsbymaya.com/blueberry-oatmeal-muffins-recipe/