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Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins

To create these delightful muffins, you’ll need just a handful of ingredients that deliver maximum flavor with minimal fuss. Here’s everything you need, along with a few tips and ideas for variations:
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 muffins
Course: American, Breakfast
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats soaked in 1 cup milk for 10 minutes
  • 1 cup milk dairy or non-dairy
  • 1 cup all-purpose flour or substitute half with whole wheat flour for extra nuttiness
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter or coconut oil for dairy-free option
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries toss frozen blueberries lightly in flour if needed

Method
 

  1. Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or non-stick spray.
  2. In a medium bowl, combine the rolled oats and milk, and let sit for 10 minutes to soften the oats.
  3. In a large bowl, whisk the eggs, melted butter, vanilla extract, brown sugar, and granulated sugar until smooth and slightly frothy.
  4. Stir in the soaked oats (with the milk) into the wet mixture.
  5. In a separate bowl, sift the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Carefully fold in the blueberries until evenly distributed.
  7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Nutrition (Estimated per Serving):
  11. Calories: 175
  12. Carbohydrates: 27g
  13. Protein: 4g
  14. Fat: 6g

Notes

For a heartier muffin, try substituting half of the all-purpose flour with whole wheat flour.
If you prefer a dairy-free version, use almond or oat milk and substitute coconut oil for butter.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Experiment with adding chopped nuts or a sprinkle of lemon zest for extra flavor variation.
Enjoy baking these delightful Oatmeal Blueberry Muffins and share the love with your family and friends!