Blueberry Golden Oat Muffins
Delight in the wholesome comfort of Blueberry Golden Oat Muffins, a perfect fusion of hearty rolled oats and juicy, fresh blueberries nestled in a tender, moist crumb. Sweetened naturally with honey and lightly spiced with a hint of cinnamon, these muffins boast a golden-brown top, accented by optional turbinado sugar for a satisfying crunch. Ideal for breakfast or a midday snack, the recipe is quick to prepare, requiring just 15 minutes of prep time, and makes 12 generously sized muffins. With the richness of buttermilk, the warmth of vanilla, and the burst of blueberries in every bite, these easy homemade muffins are a delightful, healthier treat that will brighten any table. Perfect for make-ahead breakfasts or brunch gatherings, they store beautifully for on-the-go convenience.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Honey
- 0.25 cup Unsalted butter (melted and cooled)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 1.5 cups Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, whisk together the honey, melted butter, egg, vanilla extract, and buttermilk until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula, being careful not to overmix. The batter will be thick—this is normal.
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a pinch of turbinado sugar for a crunchy, sweet topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 155.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
