Blueberry Oatmeal Muffins

These homemade bakery-style blueberry oatmeal muffins are plump full of heart-healthy oatmeal, fresh or frozen blueberries, with hints of vanilla and cinnamon.

Course breakfast/brunch, Snack

Cuisine American

Keyword blueberry oatmeal muffin, healthy blueberry oatmeal muffins, how to make blueberry oatmeal muffins, oatmeal blueberry muffins

Prep Time 15

Cook Time 20

Oats Soaking Time 30

Total Time 1 5

Servings servings

Calories 217kcal

Author Beth Pierce

Ingredients

1 cup milk
1 cup old-fashioned rolled oats plus more for the top
1¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup brown sugar
½ cup vegetable oil
1 large egg beaten
1 teaspoon vanilla extract
1¼ cups fresh or frozen blueberries (reserve ¼ cup for the top)

Instructions

Preheat oven to 425 degrees. Line a standard-sized muffin pan with paper liners.
In a large bowl, soak the rolled oats in the milk for 30 minutes or until most of the milk is absorbed.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
Add the brown sugar, vegetable oil, beaten egg, and vanilla extract to the soaked oats. Stir the mixture just until combined.
Stir in the flour mixture just until combined. Gently fold in the blueberries.
Divide the mixture evenly in the muffin liners. Top each muffin with 2-3 blueberries and a sprinkle of oats.
Bake for 5 minutes. Lower the oven to 350 degrees and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.

Notes

Store them in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
To freeze, fully cool them, then return them to the tin. Place the tin on a flat, level surface in the freezer. Once fully frozen, put them in a freezer bag or sturdy container and freeze for up to 3 months.

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