Blueberry Oatmeal Muffins with Walnuts
Start your morning right with these wholesome and delicious Blueberry Oatmeal Muffins with Walnuts! Packed with fiber-rich rolled oats, juicy bursts of fresh blueberries, and the satisfying crunch of chopped walnuts, these muffins are the perfect blend of hearty and sweet. A dash of cinnamon adds cozy warmth, while the brown sugar and vanilla bring a touch of irresistible sweetness to every bite. Soaking the oats in milk ensures a tender, moist texture, while a quick prep time of just 15 minutes makes these muffins ideal for busy mornings or a healthy snack on the go. Whether enjoyed fresh out of the oven or saved for later, these muffins are a delightful treat brimming with flavor and nutrition. Perfect for meal prep, brunch spreads, or simply savoring with a cup of coffee, these easy homemade muffins are a must-try!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cup Walnuts, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, combine the rolled oats and milk. Let this mixture sit for about 10 minutes to allow the oats to soften.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until well combined.
Add the soaked oats and milk mixture to the wet ingredients and stir until evenly mixed.
Gradually fold the wet ingredients into the bowl of dry ingredients, mixing until just combined. Avoid over-mixing to keep the muffins light and fluffy.
Gently fold in the blueberries and chopped walnuts, being careful not to crush the berries.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 126.9 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 562 mg | 43% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1457 mg | 31% | |
*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.
