Easy Oatmeal Blueberry Muffins
When juicy blueberries meet oatmeal muffins you get the best of both worlds. These are super moist, soft, not-too-sweet gorgeous muffins that freeze wonderfully and are ready in under 45 minutes! A great breakfast on the run or an afternoon snack with your favorite beverage.
Servings 12 medium
Calories 184kcal
Ingredients
- 1 cup rolled oats
- ¾ cup buttermilk or milk at room temperature
- ¾ cup brown or white sugar packed + extra for sprinkling before baking
- 1 egg at room temperature
- 5 tablespoons butter melted
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- pinch of ground cinnamon
- 1 ½ cups blueberries fresh or frozen
Instructions
- Turn on the oven to 350°F (180ºC).
- Mix 1 cup rolled oats with ¾ cup buttermilk or milk in a large bowl and leave to hydrate while preparing the rest.
- Line 12 muffin cups with liners. Or butter them.
- Add ¾ cup brown or white sugar to the oatmeal mixture and mix. Then 1 egg and stir to combine. No need to beat.
- Stir in 5 tablespoons butter, melted, ½ teaspoon vanilla extract and pinch of ground cinnamon and combine everything well without beating.
- Add the remaining sifted dry ingredients: 1 cup all-purpose flour, ¼ teaspoon salt and 2 teaspoons baking powder to the oat mixture.
- Fold in 1 ½ cups blueberries with a spatula just until blended. Don’t overmix the batter at this point and try not to crush the berries much.
- Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle the tops with extra sugar, about ½ a teaspoon for each muffin.
- Bake 25-30 minutes, until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- Store in the fridge after one day or freeze for up to a month, always covered in plastic wrap or in an airtight container.
Notes
Oats: I always use old-fashioned oats (also called traditional or rolled oats) because they have more texture. But you can use quick-cooking oats. The muffins might be a bit chewier and/or wetter as they absorb liquid faster.
Butter: Make sure it's not very hot when you add it. Lukewarm works best because it integrates better as the temperatures of both mixtures are similar.
Baking: they don't brown too much, but you can bake them for a couple of minutes in the end at a higher temperature to achieve a more golden top. They will still be moist.
Freezing: I regularly freeze these muffins since I can't consume them fast enough. Well-wrapped (there's a whole post on freezer baking if you're interested), they keep for a month. When ready to eat, pop the frozen muffin in a medium (350°F or 180°C) oven for 5-10 minutes. Eat warm.
Variations - Liquid: You can use nut milk or orange juice besides buttermilk or milk, as suggested in the recipe. Flavorings: add some lemon or orange zest to the batter, or a ground spice like cinnamon. Berries: Raspberries and blackberries also work wonderfully. Sweeter muffin: These are not too sweet, and you can add a tablespoon of honey or maple syrup to the batter. Or drizzle when eating the warm muffin. Flours: To make a more textured (and a tad more wholesome) blueberry muffin recipe, substitute half the amount of all-purpose flour for finely ground whole wheat flour or white whole wheat flour.
Nutrition
Calories: 184kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 182mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 2mg
