Blueberry Oatmeal Muffins
Delicious blueberry oatmeal muffins made with wholesome ingredients, perfect for breakfast or a snack.
Equipment
- muffin pan
- mixing bowls
- Whisk
- Spatula
Ingredients
- 1 cup milk
- 1 cup old-fashioned whole rolled oats
- 1.25 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter melted and slightly cooled
- 0.5 cup honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk the melted butter, honey, egg, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included) and blueberries. Fold together gently just until combined.
- Spoon the batter into liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C). Bake for another 16-17 minutes until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Notes
If using frozen blueberries, see additional notes for best results.
Nutrition
Serving: 1muffinCalories: 190kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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