Go Back
Muffins have long been a beloved staple in kitchens around the world, cherished for their versatility as a delightful snack or a quick breakfast option. Whether enjoyed fresh out of the oven or packed for on-the-go convenience, muffins can be customized in countless ways to suit individual tastes and dietary preferences. Among the myriad of muffin recipes, Fluffy Blueberry Oatmeal Muffins stand out as a delicious yet health-conscious choice that appeals to both novice bakers and seasoned culinary enthusiasts.

Fluffy Blueberry Oatmeal Muffins

Indulge in the wholesome goodness of Fluffy Blueberry Oatmeal Muffins! This easy recipe combines rolled oats and antioxidant-rich blueberries to create a nutritious snack or breakfast option. Ideal for busy mornings, these muffins offer a satisfying texture and delightful flavor. Customize them with your favorite milk alternatives or nuts for added crunch. Perfectly fluffy and delicious, they're a treat everyone will love! Try them and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

1 cup rolled oats

1 cup milk (or substitute with almond milk for a dairy-free version)

1 cup whole wheat flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup vegetable oil (or melted coconut oil for a flavor twist)

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups fresh or frozen blueberries

Optional: 1/4 cup chopped nuts (walnuts or pecans work well)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners for easy removal, or lightly grease the muffin cups if you prefer not to use liners.

    Soak the Oats: In a large mixing bowl, combine the rolled oats with the milk of your choice. Allow the oats to soak for approximately 15 minutes. This step softens the oats and enhances the texture of the muffins.

      Prepare the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure all the dry components are evenly mixed to prevent clumping.

        Mix the Wet Ingredients: Once the oats have soaked, add the vegetable oil, egg, and vanilla extract to the bowl containing the oats. Stir the mixture well until all the wet ingredients are fully incorporated.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet oat mixture, stirring gently. Mix only until just combined; it's perfectly fine if the batter remains slightly lumpy, as overmixing can lead to dense muffins.

            Incorporate Blueberries and Nuts: Carefully fold in the blueberries and chopped nuts (if using) until they are distributed evenly within the batter. This ensures every muffin has a delightful burst of fruit and nutty flavor.

              Fill the Muffin Tins: Using a spoon or an ice cream scoop, fill each muffin cup approximately 2/3 full with the batter, which allows room for rising.

                Bake: Place the muffin tin in your preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

                  Cool the Muffins: After baking, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring they maintain their fluffy texture.

                    Serve Up: Enjoy your fluffy blueberry oatmeal muffins warm, or at room temperature. They make a fantastic breakfast treat or a satisfying snack throughout the day!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Makes: 12 muffins