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Freshly baked blueberry oatmeal muffins showcasing fluffy texture and blueberries, perfect for breakfast.
Alyssa

Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 1 cup milk (240ml)
  • 1 cup old-fashioned whole rolled oats (85g)
  • 1 1/4 cups all-purpose flour (156g, spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (8 Tbsp; 113g, melted and slightly cooled)
  • 1/2 cup honey (170g)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries (140g)

Method
 

  1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
  2. Preheat oven to 425°F. Spray a muffin pan with nonstick spray or use cupcake liners.
  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. 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. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
  6. Muffins stay fresh at room temperature for a few days or in the fridge for up to a week.