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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Enjoy the delicious blend of oats and blueberries without refined sugar.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Breakfast, muffin
Cuisine American
Servings 12 muffins
Calories 205 kcal

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Cooling Rack

Ingredients
  

Dairy

  • 1 cup milk can use unsweetened almond milk

Oats

  • 1 cup old-fashioned whole rolled oats avoid steel cut or instant oats

Dry Ingredients

  • 1.25 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup honey
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract

Fruits

  • 1 cup fresh or frozen blueberries if using frozen, reduce milk to ¾ cup

Instructions
 

Instructions

  • Combine milk and oats. Set aside for 20 minutes to soak.
  • Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. In another bowl, whisk melted butter, honey, egg, and vanilla. Mix wet into dry, then fold in soaked oats and blueberries.
  • Spoon batter into liners, fill to the top. Optionally top with oats and a sprinkle of coconut sugar. Bake at 425°F for 5 minutes, then reduce to 350°F (177°C) for 16-17 minutes.
  • Cool muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Store covered at room temperature for a few days, or refrigerate for up to 1 week.

Notes

Muffins can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator.

Nutrition

Serving: 1muffinCalories: 205kcalCarbohydrates: 28gProtein: 4gFat: 9gFiber: 2g
Keyword baking, Blueberry Oatmeal Muffins, blueberry recipes, breakfast muffins, healthy muffins, oatmeal recipes
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