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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Delicious blueberry oatmeal muffins made with oats, honey, and fresh blueberries, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 23 minutes
Soaking Time 20 minutes
Total Time 53 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 190 kcal

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Ingredients
  

Wet Ingredients

  • 1 cup milk
  • ½ cup unsalted butter melted and slightly cooled
  • ½ cup honey
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 and ¼ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup old-fashioned whole rolled oats

Fruits

  • 1 cup fresh or frozen blueberries see note if using frozen

Instructions
 

Preparation

  • 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 flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
  • Whisk melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
  • Pour the wet ingredients into the dry ingredients, stir a few times, then add soaked oats and blueberries. Fold everything together gently just until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired.
  • Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • 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, no need to thaw them before adding to the batter. Muffins may take a bit longer to bake if using frozen berries.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword Baking, Blueberry Oatmeal Muffins, blueberry recipes, Breakfast Muffins, healthy muffins, muffins
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