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:
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
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup fresh or frozen blueberries toss frozen blueberries lightly in flour if needed
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or non-stick spray.
- In a medium bowl, combine the rolled oats and milk, and let sit for 10 minutes to soften the oats.
- In a large bowl, whisk the eggs, melted butter, vanilla extract, brown sugar, and granulated sugar until smooth and slightly frothy.
- Stir in the soaked oats (with the milk) into the wet mixture.
- 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.
- Carefully fold in the blueberries until evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Nutrition (Estimated per Serving):
- Calories: 175
- Carbohydrates: 27g
- Protein: 4g
- 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!