Oh my gosh, let me tell you about the joy of baking blueberry oatmeal muffins! There’s just something so satisfying about pulling a warm batch out of the oven, the aroma wafting through the kitchen, and knowing they’re both delicious and healthy. I mean, who doesn’t love a treat that feels indulgent but is packed with wholesome ingredients? These muffins are perfect for breakfast on the go or a midday snack. Trust me, once you try them, you’ll be reaching for seconds (or thirds!). So let’s dive into this scrumptious recipe together—you’re going to love it!
Ingredients List
- 1 cup rolled oats: These are the star of the show! They give the muffins that hearty texture and a wholesome flavor.
- 1 cup milk: I usually use whole milk for a creamier muffin, but feel free to swap in your favorite milk, whether it’s almond, soy, or oat milk.
- 1 cup flour: All-purpose flour works perfectly here, giving structure to our delightful muffins.
- 1/2 cup sugar: Just the right amount to sweeten things up without overpowering the blueberries.
- 1/4 cup vegetable oil: This keeps the muffins moist and tender. You can also use melted coconut oil for a subtle flavor twist!
- 1 egg: Acts as a binder, helping everything come together beautifully.
- 1 teaspoon baking powder: This is key for that lovely rise, giving the muffins a fluffy texture.
- 1/2 teaspoon baking soda: A little extra lift that works wonders when combined with the acid from the blueberries.
- 1/2 teaspoon salt: Just a pinch to enhance all those delicious flavors.
- 1 cup blueberries: Fresh or frozen, these juicy gems are what make these muffins sing! I personally love using wild blueberries for an extra burst of flavor.
How to Prepare Blueberry Oatmeal Muffins
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). Preheating is super important because it helps the muffins rise evenly and become perfectly fluffy. Trust me, you don’t want to skip this step!
Prepare the Oat Mixture
In a mixing bowl, combine your rolled oats with the cup of milk. Give it a good stir and let it sit for about 10 minutes. This soaking time allows the oats to absorb the milk, making them soft and creamy—just the way we want them!
Combine Ingredients
After the oats have soaked, it’s time to add the flour, sugar, vegetable oil, and egg to the oat mixture. Mix everything together until just combined. You want to be gentle here—overmixing can lead to dense muffins, and we want them light and airy!
Fold in Blueberries
Now for the fun part! Gently fold in those beautiful blueberries. You can use a spatula or a wooden spoon, but be careful not to squish them too much. The goal is to distribute them evenly throughout the batter without turning it blue!
Fill Muffin Cups and Bake
Grab your muffin tin and line it with paper liners or spray it with some non-stick spray. Fill each muffin cup about two-thirds full with the batter. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before transferring them to a wire rack. Oh, the aroma is simply irresistible!
Tips for Success
Alright, let’s make sure your blueberry oatmeal muffins turn out perfectly every time! First, don’t skip the soaking step for the oats; it’s crucial for that soft, tender texture. I also recommend using room temperature ingredients, especially the egg and milk, to help everything mix together smoothly. If you want an extra touch, try sprinkling a little sugar on top of the muffins before baking for a lovely crunchy finish. And remember, every oven is different, so keep an eye on them during the last few minutes of baking. You want that perfect golden brown color!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful blueberry oatmeal muffins! Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use, so this is just an estimate. But here’s what you can typically expect per muffin:
- Calories: 150
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 8g
- Protein: 3g
These muffins pack a nutritious punch while still being a treat you’ll love! Perfect for fueling your day without the guilt!
FAQ Section
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just as well in these muffins. Just toss them in straight from the freezer—there’s no need to thaw them first. Keep in mind that they may release a bit more juice, so you might get a little color in your batter, but it’ll still taste amazing!
How do I store leftover muffins?
To keep your muffins fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each muffin in plastic wrap and pop them in a freezer bag. They’ll last for about 2 months. When you’re ready to enjoy, just thaw them at room temperature or warm them up in the microwave for a few seconds!
Can I substitute other fruits?
Of course! These muffins are super versatile. Feel free to swap out the blueberries for other fruits like raspberries, chopped strawberries, or even diced apples. Just remember to adjust the sugar slightly based on the sweetness of the fruit you choose. The possibilities are endless, and they’re all delicious!
Why You’ll Love This Recipe
- Quick and Easy: You can whip up a batch in just 35 minutes, perfect for busy mornings!
- Deliciously Flavorful: The combination of oats and blueberries creates a mouthwatering taste you won’t be able to resist.
- Healthy Choice: Packed with wholesome ingredients, these muffins make for a nutritious snack or breakfast option.
- Customizable: Feel free to mix in your favorite fruits or add-ins for a personal touch!
- Kid-Friendly: These muffins are a hit with kids and adults alike, making them a great family treat.
Serving Suggestions
When it comes to enjoying your blueberry oatmeal muffins, the possibilities are endless! I love pairing them with a steaming cup of coffee or a refreshing glass of iced tea—both really complement the sweet and fruity flavors of the muffins. If you’re feeling a bit indulgent, a dollop of Greek yogurt on the side adds a creamy touch and a protein boost. You could also serve them with a fruit salad for a light and colorful addition to your breakfast or snack. Trust me, these muffins shine even brighter when enjoyed with your favorite beverages or sides!
For more delicious recipes, check out our muffin category or learn about the health benefits of blueberries here.
Print
Blueberry Oatmeal Muffins: 5 Reasons You’ll Love Them
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and healthy blueberry oatmeal muffins.
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix oats and milk. Let it sit for 10 minutes.
- Add flour, sugar, oil, and egg to the oat mixture.
- Mix in baking powder, baking soda, and salt.
- Gently fold in blueberries.
- Fill muffin cups with the batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can substitute blueberries with other fruits.
- Perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Blueberry Oatmeal Muffins