Oatmeal Blueberry Muffins
Start your morning off right with these wholesome and delicious Oatmeal Blueberry Muffins! Brimming with juicy, fresh blueberries and the hearty goodness of old-fashioned rolled oats, these muffins are the perfect blend of sweetness and texture. Infused with warm cinnamon and a hint of vanilla, this easy recipe comes together in just 15 minutes of prep time. The oatmeal is soaked in milk to create a rich, moist crumb, while a touch of melted butter and brown sugar adds irresistible flavor. For a delightful finishing touch, sprinkle turbinado sugar on top for a golden, crunchy crust. Whether you’re looking for a grab-and-go breakfast, a kid-approved snack, or a sweet treat to pair with your coffee, these muffins deliver all the comforting flavors of homemade goodness. Plus, they’re freezer-friendly, making them perfect for busy mornings!
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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
- 1 large Egg
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon Optional: Turbinado sugar 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 the cups.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to soften the oats.
In a separate large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
In the bowl with the soaked oats, add the egg, brown sugar, melted butter, and vanilla extract. Stir until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Carefully fold in the blueberries, being cautious not to burst them to avoid streaking the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small amount of turbinado sugar on top of each muffin for a golden, crunchy topping.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan 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 |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 112.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1117 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.
