Go Back

Blueberry Oat Muffins

These muffins are baked quick and easy with oats and fresh blueberries, resulting in a tender crumb with a slightly chewy texture from the oats and bursts of juice from the fruit. They have a golden top with visible blueberries and a moist interior that holds together well, ideal for grab-and-go breakfasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats quick-cooking preferred
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk dairy or plant-based
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup fresh blueberries washed and drained

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners or non-stick spray
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
  2. Combine oats, flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together until evenly mixed and visible ingredients are well incorporated.
    1 1/2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
  3. In a separate bowl, whisk together milk, vegetable oil, and eggs until the mixture is smooth and slightly frothy, about 1-2 minutes.
    3/4 cup milk, 1/3 cup vegetable oil, 2 large eggs
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined; the batter will be slightly lumpy but shouldn’t be overmixed.
  5. Carefully fold in the blueberries, distributing them evenly without over-mixing to prevent bleeding of color.
    1 cup fresh blueberries
  6. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Place in the oven and bake for 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

Notes

For even more blueberry flavor, sprinkle a few extra blueberries on top before baking. Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.