Easy Blueberry Oatmeal Muffins Recipe

There’s something magical about the aroma of freshly baked blueberry oatmeal muffins wafting through your kitchen. The sweet scent of ripe blueberries mixed with warm oats creates an inviting and cozy atmosphere that makes you want to snuggle up with a good book and a cup of coffee. These delectable little treats are not just a feast for the senses; they’re also a delightful way to start your day or enjoy an afternoon snack.

Picture this: it’s a lazy Sunday morning, and you have no plans other than to indulge in some serious self-care. Cue the muffin batter! I remember the first time I whipped these up; my kids came running into the kitchen like it was Christmas morning. The best part? They didn’t even notice the healthy oats hidden inside. It’s like pulling off a delicious culinary magic trick!

I once made these muffins for a bake sale at my kid’s school, and let’s just say they vanished faster than you can say “where’s my lunch?”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better texture; it holds up well with moist ingredients.
• Old-Fashioned Oats: Steel-cut oats can be too chewy; stick with rolled oats for the best results.
• Fresh Blueberries: Choose plump blueberries; frozen works too but reduce baking time slightly.
• Greek Yogurt: This adds moisture without extra fat—use plain unsweetened yogurt for best flavor.
• Maple Syrup: A natural sweetener that pairs beautifully with blueberries; adjust according to taste.
• Baking Powder & Baking Soda: Ensure freshness; these leavening agents give muffins their lovely rise.
• Eggs: Use large eggs; they help bind ingredients while adding richness.
• Cinnamon: A pinch elevates the flavor profile and complements blueberries nicely.
• Salt: Just a sprinkle enhances all flavors and balances sweetness.
• Vegetable Oil or Melted Butter: For added richness; choose based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven!: Start by preheating your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.

Mix Dry Ingredients!: In a large bowl, whisk together all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt until evenly combined.

Create Wet Mixture!: In another bowl, mix Greek yogurt, maple syrup, vegetable oil (or melted butter), eggs, and vanilla extract until smooth. The batter should smell heavenly already!

Combine Mixtures!: Pour the wet mixture into the dry ingredients gently. Stir until just combined; be careful not to overmix as this could lead to dense muffins.

Add Blueberries!: Fold in those gorgeous blueberries! I like to reserve some for topping—because who doesn’t love seeing those jewels peeking out?

Fill Muffin Tin!: Spoon the batter evenly into the prepared muffin cups until they’re about two-thirds full. This allows space for rising without overflowing.

Bake Away!: Bake in your preheated oven for 18-20 minutes or until golden brown on top. A toothpick inserted should come out clean—unless you hit a blueberry!

These steps create an experience rather than just cooking—keep an eye on those beauties as they rise and fill your kitchen with deliciousness!

Once they’re done baking, let them cool in the muffin tin for five minutes before transferring them onto a wire rack.

Enjoy these delightful blueberry oatmeal muffins warm from the oven or let them cool completely before storing them in an airtight container. They’ll keep well for several days… if they last that long!

Perfecting the Cooking Process

To achieve those golden, fluffy blueberry oatmeal muffins, mix dry ingredients first, then combine wet ingredients separately before mixing them all together.

Add Your Touch

Feel free to swap in different fruits like raspberries or bananas, or add nuts for extra crunch.

Storing & Reheating

Store your muffins in an airtight container at room temperature for up to three days. Reheat briefly in the microwave for that fresh-baked taste.

Baking these muffins always reminds me of lazy Sunday mornings with family, where everyone would fight over the last muffin—pure joy wrapped in blueberry goodness!

FAQ

Can I use frozen blueberries for blueberry oatmeal muffins?

Yes, just ensure they’re thawed and drained to avoid excess moisture.

How can I make these muffins gluten-free?

Substitute regular flour with almond or oat flour for gluten-free options.

What’s the best way to know when the muffins are done?

Insert a toothpick into the center; it should come out clean when they’re ready!

Print

Blueberry Oatmeal Muffins

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• Author: Mark Taylor
• Total Time: 30 minutes
• Yield: Approximately 12 muffins 1x

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Description

Blueberry Oatmeal Muffins are soft, flavorful treats packed with juicy blueberries and wholesome oats, perfect for breakfast or a quick snack!

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup fresh blueberries
• ½ cup Greek yogurt
• ⅓ cup maple syrup
• 2 large eggs
• ¾ cup vegetable oil or melted butter
• Baking powder and baking soda
• Cinnamon
• Salt

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Instructions

1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
2. In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix Greek yogurt, maple syrup, oil (or butter), eggs, and vanilla until smooth.
4. Gently combine wet and dry mixtures; do not overmix. Fold in blueberries.
5. Fill muffin cups two-thirds full and bake for 18-20 minutes until golden brown.
6. Cool in the tin for five minutes before transferring to a wire rack.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 170
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: Use frozen blueberries if needed; thaw and drain them first. Substitute almond or oat flour for gluten-free muffins. Add nuts or other fruits like raspberries for extra flavor.