Blueberry Oatmeal Muffins
Ingredients
- 1 cup milk
240ml
- 1 cup old-fashioned whole rolled oats
85g
- 1 and 1/4 cups all-purpose flour
156g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
melted and slightly cooled, 8 Tbsp; 113g
- 1/2 cup honey
170g
- 1 large egg
at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
140g
Directions
- 1
Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- 2
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 3
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- 4
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- 5
Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Blueberry Oatmeal Muffins
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About this Recipe
Start your day with a touch of wholesome sweetness and comfort. These Blueberry Oatmeal Muffins are the perfect comforting treat, bringing together tender oats and juicy berries for a truly satisfying bite that’s far better than any store-bought version.
What sets these homemade muffins apart is the thoughtful combination of ingredients. Old-fashioned rolled oats are integrated directly into the batter, ensuring every bite is wonderfully moist and hearty. The inclusion of honey provides a gentle, natural sweetness that perfectly complements the bursting blueberries, creating a balanced and delightful flavor profile.
You'll discover a muffin that's wonderfully tender and moist, with a slightly wholesome chew from the oats. Each bite offers a delightful burst of sweet-tart blueberries, balanced by the subtle warmth of cinnamon and the rich, comforting depth of honey. These muffins are designed to be a comforting staple, making them perfect for a slow morning or a quick, nourishing snack that feels like a warm hug.
Customization & Variations
Easily adapt these muffins to your pantry or preferences. Feel free to swap out blueberries for other favorite fruits like raspberries, chopped strawberries, or even a mix of berries. For an extra touch of texture and flavor, consider folding in a handful of chopped walnuts or pecans along with the blueberries. If you're out of milk, buttermilk can be used for an even more tender crumb.
Enjoy these delightful muffins warm from the oven with a dollop of yogurt, a smear of butter, or alongside your morning coffee, making them ideal for breakfast, brunch, or an afternoon pick-me-up.