Description
These Blueberry and oat muffins are a simple, wholesome treat featuring moist, tender texture and a delightful balance of juicy blueberries and hearty oats. Perfect for breakfast, snacks, or dessert, this recipe uses clean ingredients and straightforward steps to make baking enjoyable and approachable.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup brown sugar
Wet Ingredients
- 2 large eggs
- 3/4 cup milk or plant-based milk
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat and prepare: Begin by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners or lightly greasing it. This ensures your muffins bake evenly and are easy to remove.
- Mix dry ingredients: In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and brown sugar. Stir these together until well blended for an even distribution of leavening agents and sweetness throughout the batter.
- Whisk wet ingredients: In a separate bowl, beat the eggs, then mix in the milk, vegetable oil (or melted butter), and vanilla extract until smooth. These wet ingredients add moisture and richness that create a tender muffin texture.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix—the batter should be slightly lumpy to keep the muffins light and fluffy.
- Fold in blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly. These juicy bursts will infuse flavor and moisture with every bite.
- Bake: Fill your prepared muffin cups about three-quarters full with batter. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, signaling perfectly cooked muffins.
- Cool and enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This step helps maintain their structure and flavor.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid soggy batter.
- Do not overmix the batter; fold just until combined to keep muffins light and fluffy.
- Use room temperature eggs and milk for a smoother batter and better rise.
- Oven temperatures may vary; start checking muffins a few minutes early to prevent overbaking.
- For a chewier texture, sprinkle some extra oats on top of the muffins before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg