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Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are a quick and delicious breakfast option, bursting with juicy blueberries and wholesome oats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup rolled oats Do not use instant oats.
  • 1 cup sugar Can use honey or maple syrup for a healthier option.
  • 2 teaspoons baking powder Ensures the muffins rise.
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond or oat milk.
  • 2 large eggs
  • 1/3 cup melted butter or oil Greek yogurt can replace half for moistness.
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup blueberries Use fresh or frozen, but toss frozen with flour first.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
  2. In a mixing bowl, combine the dry ingredients: flour, oats, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: milk, eggs, melted butter or oil, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Spoon the batter into muffin cups, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
  2. Let them cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage. Overmixing can lead to tough muffins, so stir until just combined.