Blueberry Oatmeal Muffins
Start your morning off right with these tender and wholesome Blueberry Oatmeal Muffins! Bursting with juicy fresh blueberries and warm notes of cinnamon, these muffins are made heartier with the addition of nutrient-rich rolled oats softened in milk for an irresistibly moist texture. Sweetened with a touch of brown sugar and finished with a crunchy sprinkle of optional turbinado sugar, they strike the perfect balance between indulgent and nutritious. Ready in under 40 minutes, this simple one-bowl recipe is ideal for busy mornings, meal prepping, or a delightful snack any time of day. Whether enjoyed warm from the oven or saved for later, these blueberry muffins promise comfort and flavor in every bite. Perfect for those looking for easy homemade baked goods with a healthy twist!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes while you prepare the other ingredients. This softens the oats for a tender muffin texture.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
Stir the brown sugar, vegetable oil, egg, and vanilla extract into the soaked oats until fully incorporated.
Add the wet mixture to the dry ingredients and stir gently until just combined. Be careful not to overmix—it's okay if there are a few streaks of flour remaining.
Fold in the blueberries gently with a spatula to ensure they're evenly distributed without smashing them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with turbinado sugar if desired 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.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 125.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1105 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.
