Description
These Blueberry Oatmeal Muffins are a delightful breakfast treat, combining the wholesome goodness of oats with juicy blueberries in a tender, moist muffin. Perfect for a cozy morning at home or on-the-go snacking.
Ingredients
Units
Scale
For the Muffins:
- 1 cup (240ml) milk
- 1 cup (85g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/2 cup (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140g) fresh or frozen blueberries (see note if using frozen)
Instructions
- Combine milk and oats: Set aside for 20 minutes for oats to soak up moisture.
- Preheat oven: To 425°F (218°C) and prepare muffin pan.
- Prepare batter: Mix dry ingredients, then wet ingredients. Combine, adding soaked oats and blueberries.
- Bake: Spoon batter into liners and bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-17 minutes more.
- Cool: Let muffins cool in pan for 5 minutes, then transfer to wire rack.
- Storage: Muffins stay fresh at room temperature for a few days, then refrigerate for up to 1 week.
Notes
- Make Ahead Instructions: Freeze muffins for up to 3 months.
- Milk: Any milk can be used.
- Oats: Use whole oats, avoid steel cut, quick, or instant oats.
- Flour: All-purpose flour recommended for best results.
- Oil: Melted butter is recommended for optimal flavor.
- Sugar: Substitute honey with maple syrup, coconut sugar, or brown sugar.
- Berries: If using frozen berries, reduce milk to 3/4 cup.
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: Unknown
- Sodium: Unknown
- Fat: 9g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Unknown
