Easy and Fluffy Blueberry Oatmeal Muffins
Make soft, tender blueberry oatmeal muffins that are simple to prepare and perfect for a wholesome breakfast or snack.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats (not instant)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, use buttermilk instead of regular milk.
- If using frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
- These muffins stay moist for up to three days when stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 11
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 4
- Cholesterol: 25
