Blueberry Oatmeal Muffins Recipe

The aroma of freshly baked blueberry oatmeal muffins wafts through the air, wrapping around you like a cozy blanket on a chilly morning. Picture biting into a warm muffin, only to discover plump blueberries bursting with flavor and soft oats providing that delightful chewiness. Ah, bliss!

These muffins are not just delicious; they’re also your new best friend for busy mornings or lazy afternoons. I remember the first time I made these beauties for a brunch gathering. They disappeared faster than I could say “blueberry,” leaving behind nothing but crumbs and happy faces.

One Sunday morning, I decided to whip up these blueberry oatmeal muffins for my family. The reactions were priceless; my son declared them “the best thing ever,” while my daughter insisted on having two more before they even cooled down!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rolled Oats: Opt for old-fashioned rolled oats for the best texture; they create a chewy muffin that’s irresistibly good.
• Fresh Blueberries: Choose plump, juicy blueberries; frozen can work too but may turn the batter slightly purple.
• All-Purpose Flour: Standard flour is fine here; you can swap some for whole wheat if you’re feeling adventurous!
• Baking Powder: Ensure it’s fresh; this helps your muffins rise beautifully and stay fluffy inside!
• Baking Soda: A pinch of baking soda balances acidity from the berries, making your muffins taste amazing.
• Brown Sugar: This adds moisture and a hint of caramel flavor; it’s like giving your muffins a warm hug.
• Eggs: Use large eggs at room temperature for optimal mixing and fluffiness.
• Milk: Whole milk gives the richest flavor but use any milk you prefer.
• Cinnamon: A sprinkle adds warmth and depth; it’s like autumn in every bite!
• Salt: Just a pinch enhances all the flavors in your muffin masterpiece.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it well so nothing sticks during baking.

Mix Dry Ingredients Together: In a large bowl, combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed—this creates a solid foundation for flavor.

Create the Wet Mixture: In another bowl, whisk together brown sugar and eggs until creamy. Add milk and mix until fully combined—this will keep your muffins moist!

Add Blueberries Gently: Fold in fresh blueberries gently into the wet mixture—be careful not to squish them! This keeps those bursts of berry goodness intact.

Combine Wet and Dry Ingredients Carefully : Pour the wet mixture into the dry ingredients slowly while folding gently until just combined—overmixing makes them tough!

Bake Your Muffins : Spoon the batter into each muffin cup about ¾ full. Bake in preheated oven for 18-20 minutes until golden brown—your kitchen will smell heavenly!

Cool Before Enjoying : Let your muffins cool in the tin for 5 minutes before transferring them to a wire rack—patience is key here!

Now all that’s left is digging in! These blueberry oatmeal muffins are sure to impress family and friends alike while filling your home with mouthwatering aromas that will make everyone curious about what’s cooking!

Perfecting the Cooking Process

Prepare your muffin batter first, then preheat the oven while it rests. This way, the baking soda gets activated and gives you fluffy muffins.

Add Your Touch

Feel free to swap blueberries for other berries or add nuts for extra crunch. You can even try different spices to personalize your muffins.

Storing & Reheating

Store leftover muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds before enjoying.

Baking these blueberry oatmeal muffins has become a cherished morning ritual. The delighted faces of friends devouring them always remind me why I love sharing food.

FAQ

Can I use frozen blueberries for blueberry oatmeal muffins?

Yes, frozen blueberries work well but may make the batter slightly wetter.

How do I prevent my muffins from sticking to the pan?

Grease your muffin tin well or use paper liners for easy removal.

What can I substitute for eggs in blueberry oatmeal muffins?

You can use unsweetened applesauce or flaxseed meal mixed with water as an egg replacement.

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Blueberry Oatmeal Muffins

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• Author: Sophie Hart
• Total Time: 30 minutes
• Yield: Makes about 12 muffins 1x

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Description

Blueberry Oatmeal Muffins are a delightful fusion of wholesome oats and juicy blueberries, perfect for breakfast or a tasty snack. These easy-to-make muffins are bursting with flavor!

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Ingredients

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• 1 cup rolled oats
• 1 cup fresh blueberries
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• Pinch of salt

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Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
2. In a large bowl, mix rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk brown sugar and eggs until creamy. Add milk and mix well.
4. Gently fold fresh blueberries into the wet mixture.
5. Combine wet and dry ingredients carefully until just mixed; avoid overmixing.
6. Spoon the batter into muffin cups about ¾ full and bake for 18-20 minutes.
7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg