Description

These Blueberry Oatmeal Muffins are a delicious and wholesome treat, combining the heartiness of oats and whole wheat flour with the sweet burst of fresh blueberries. Perfect for a quick breakfast or a snack, these muffins are moist, fluffy, and lightly spiced with cinnamon. Easy to make and packed with natural flavors, they offer a delightful way to start your day or satisfy your sweet tooth with a healthier option.

Ingredients

Scale

Dry Ingredients

1 ½ cups white whole wheat flour (can substitute all-purpose flour)
3/4 cup old fashioned oats
1/2 cup packed light brown sugar
1 Tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 Tablespoon white whole wheat flour (to toss blueberries in)

Wet Ingredients

1 cup milk (2% recommended)
1/4 cup salted butter (melted and cooled)
2 large eggs
1/2 Tablespoon vanilla extract

Fruit

1 cup fresh or frozen blueberries (if frozen do not thaw)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400 degrees F (204 degrees C). Grease a 12-cup muffin tin or line with muffin/cupcake liners to prevent sticking. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, old fashioned oats, light brown sugar, baking powder, ground cinnamon, and salt until well combined. This will ensure even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled salted butter, eggs, and vanilla extract until fully blended and smooth.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and fold them together using a wooden spoon. Stir gently until just combined, taking care not to overmix to avoid tough muffins.
Prepare Blueberries and Fold into Batter: Toss the blueberries with 1 tablespoon of the flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the batter until evenly distributed.
Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake the Muffins: Place the muffin tin into the preheated oven and bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 15 minutes before serving to ensure they set properly. Enjoy warm or at room temperature.

Notes

Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the batter.
Do not overmix the batter to keep muffins light and fluffy.
You can substitute all-purpose flour for whole wheat flour if preferred.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.