Blueberry Oat Bread Muffins
Start your mornings with these wholesome and delicious Blueberry Oat Bread Muffins, a perfect combination of hearty oats, juicy bursts of fresh blueberries, and a touch of cinnamon for warmth. Made with a mix of all-purpose flour and old-fashioned rolled oats, these muffins strike the ideal balance between fluffy and hearty, while unsweetened applesauce and a dash of brown sugar deliver natural sweetness and moisture. Topped with a sprinkle of turbinado sugar for a delightful crunch, these muffins are easy to whip up in just 35 minutes from start to finish. Whether you’re looking for a quick breakfast, a satisfying snack, or a sweet treat to pair with your coffee, these bakery-style blueberry oat muffins are sure to please. Plus, they’re freezer-friendly, making them a versatile option for busy mornings or meal prep.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup milk
- 0.25 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the milk, applesauce, vegetable oil, egg, and vanilla extract until smooth.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; do not overmix.
Fold in the fresh blueberries using a spatula, being careful not to crush them.
Evenly divide the batter among the muffin cups, filling each about three-quarters full.
Sprinkle the tops with turbinado sugar for added crunch, if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 420.2 g | 153% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 214.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 403 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1152 mg | 25% | |
*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.
