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Blueberry Oatmeal Muffins Recipe

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4.2 from 4 reviews

These Blueberry Oatmeal Muffins are a wholesome and delicious breakfast treat, combining the heartiness of rolled oats with sweet, juicy blueberries. Made with whole wheat flour, natural maple syrup, and avocado oil, these muffins offer a perfect balance of nutrition and flavor. Ideal for a quick morning meal or snack, they are easy to prepare and feature a moist, tender crumb with a hint of cinnamon.

  • Total Time: 45 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup milk of choice
  • 1/3 cup avocado oil (or canola oil)
  • 1/2 cup maple syrup
  • 2 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Add-ins

  • 1 cup blueberries (fresh or frozen, do not defrost)

Instructions

  1. Soak the oats: Combine the rolled oats and 1 cup milk in a bowl or glass measuring cup. Let the mixture soak for 20 minutes to soften the oats and enhance texture.
  2. Prepare the oven and muffin pan: Preheat your oven to 425°F (220°C). Spray a muffin pan with cooking spray or line it with parchment paper muffin cup liners to prevent sticking.
  3. Mix the dry ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, kosher salt, and ground cinnamon until evenly combined.
  4. Combine the wet ingredients: In a separate bowl, whisk the avocado oil, maple syrup, eggs, and vanilla extract thoroughly.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir a few times until just combined. Then, add the soaked oats (including any remaining milk) and the blueberries. Gently fold everything together until the batter is mixed without visible flour streaks, taking care not to overmix.
  6. Fill the muffin pan and bake: Evenly divide the batter into the prepared muffin pan. Place the pan on the middle oven rack and bake at 425°F for 5 minutes. Afterward, reduce the oven temperature to 350°F (175°C) and continue baking for another 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not defrost frozen blueberries before adding them to the batter to prevent color bleeding and sogginess.
  • Using white whole wheat flour keeps the muffins hearty yet tender; regular whole wheat flour or all-purpose flour can be substituted but may alter texture slightly.
  • If you prefer, substitute maple syrup with honey or agave nectar for a different sweetener.
  • Room temperature eggs help the batter mix more evenly.
  • You can store these muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast; Snack; Snack Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/blueberry-oatmeal-muffins-recipe/