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Freshly baked blueberry oatmeal muffins in white paper liners, stacked on a plate and surrounded by fresh blueberries.

Blueberry Oatmeal Muffins

  • Author: Maisie
  • Total Time: 1 hour, 10 minutes
  • Yield: 12 muffins 1x

Description

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Ingredients

Scale
  • 1 cup (240ml) milk
  • 1 cup (85g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (170g) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (140g) fresh or frozen blueberries

Instructions

  1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
  4. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  5. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired.
  6. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Notes

For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 205
  • Sugar: -
  • Sodium: -
  • Fat: 9g
  • Saturated Fat: -
  • Unsaturated Fat: -
  • Trans Fat: -
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: -

Keywords: blueberry muffins, oatmeal muffins, healthy baking, no refined sugar

Find it online: https://www.allmuffins.com/blueberry-oatmeal-muffins/