Description
These Blueberry Oatmeal Muffins are a delightful combination of hearty oats, juicy blueberries, and warm cinnamon, all wrapped up in a moist and tender muffin. Perfect for a quick breakfast or snack!
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
- Soak Oats: Combine milk and oats. Set aside for 20 minutes for oats to soak up moisture.
- Preheat Oven: Preheat oven to 425°F (218°C) and prepare muffin pan.
- Mix Ingredients: Combine dry ingredients and wet ingredients separately, then fold in soaked oats and blueberries.
- Bake: Fill muffin liners, top with oats and sugar, bake at 425°F for 5 minutes then reduce to 350°F and bake for 16-17 minutes more.
- Cool and Serve: Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make Ahead Instructions: Freeze muffins for up to 3 months.
- Milk: Any milk can be used.
- Oats: Use whole oats, not steel cut, quick, or instant.
- Sugar: Honey can be substituted with maple syrup or other sugars.
- Berries: If using frozen berries, reduce milk to 3/4 cup.
- Initial High Temperature: Helps muffins rise tall.
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 15g
- Sodium: 225mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 47mg
