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The Blueberry Oatmeal Muffins I Make for Busy Mornings

Preview of The Blueberry Oatmeal Muffins I Make for Busy Mornings
Prep
20 min
Cook
23 min
Total
43 min
Serves
12
Calories
150 kcal

Ingredients

  • 1 cupmilk ((240ml))
  • 1 cupold-fashioned whole rolled oats ((85g))
  • 1 1/4 cupsall-purpose flour ((156g, spooned & leveled))
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonground cinnamon
  • 1/2 teaspoonsalt
  • 1/2 cupunsalted butter ((8 Tbsp; 113g, melted and slightly cooled))
  • 1/2 cuphoney ((170g))
  • 1 largeegg ((at room temperature))
  • 1 teaspoonpure vanilla extract
  • 1 cupfresh or frozen blueberries ((140g))

Instructions

  1. 1

    Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.

  2. 2

    Preheat oven to 425°F. Spray a muffin pan with nonstick spray or use cupcake liners.

  3. 3

    Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. In another bowl, whisk melted butter, honey, egg, and vanilla. Pour wet ingredients into dry ingredients, stir, then add soaked oats and blueberries.

  4. 4

    Spoon batter into liners, filling to the top. Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake for another 16-17 minutes.

  5. 5

    Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

  6. 6

    Muffins stay fresh at room temperature for a few days or in the fridge for up to a week.