If they last that long at your place, these blueberry oatmeal muffins have a terrific texture and stay moist and chewy for days.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 ¼ cups quick cooking oats
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries, rinsed and drained
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 234 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought these were nice muffins–they have a great texture and were really easy to make too. I do think they could use a bit more flavor though. Maybe buttermilk or yogurt in place of the regular milk; and perhaps some vanilla extract or maybe some spices added to it as well. Regardless, the muffins were still enjoyed by me and hubby, and I would make them again. Thank you so much for your recipe!
I like the versatility of this recipe. I use steel cut oats and soak them with coconut milk as if making bran muffins. I use avocado oil instead. The low sugar is important! I’ve used fresh blueberries, frozen berries and today I used a banana. I want to try using a gluten free flour soon. It’s my go to muffin recipe
I’m not sure what all the bad comments are for. I made the recipe as written and they turned out great. The only issue I have is the batter didn’t make 12, it only made 10
So tasty! They came out of my tin with the most pleasant golden-brown tops after I let them sit in the oven for a couple of extra minutes. The taste is just perfect for a breakfast that’s not too sweet. I will be making these again!
I love this recipe as it’s not too sweet and it’s a good way to get oatmeal into my diet! However, the muffins didn’t rise much and after baking them at 425 for 20 minutes, the bottoms started to burn. Next time I make these, I may need to turn down the oven temperature. Other than that, it’s a good recipe that is healthy!
Made them as minni muffins for my toddler. 20 mins at 200 fan forced. Appx 20 minni muffins. I sifted flour&baking powder. I omitted the salt and only added 3 teaspoons of sugar. Turned out sofft and fluffy. Taste of the Blueberry is flavoursome enough for little taste buds
Mine didn’t rise much but I also used a flax egg replacement which was probably the culprit. Either way, these were delicious and I will be making them again
Made it
Gonna start by echoing another comment I saw here: these are breakfast muffins, not cupcakes in disguise. Very oaty and not terribly sweet, which is exactly what I was looking for. Recipe works just as well with frozen berries. For old fashioned oats, let the batter sit 15 minutes before you put it in the oven.
I made these muffins but used garbanzo bean flour (can be used just like regular AP flour in same quantity) instead and cut the sugar in half due to my diabetes. They came out awesome, just the right amount of sweetness, kept my sugar low and my husband loved them! I dared not tell him of the flour switch.
These muffins are delicious! I made them gluten free by using 1 for 1 gluten free flour (with xanthan gum), and sugar free by using Splenda (also 1 for 1) instead of sugar. Fresh in-season blueberries are best, but I imagine thawed from frozen would be okay.
These muffins turned out with a great texture and a not-too-sweet flavor. Knowing how much I love vanilla, I added 1/2 tsp but otherwise followed the recipe exactly.
these were just ok. I added some cinnamon to the batter, but they were just a little bland. Maybe some brown sugar instead of white sugar? I have a better recipe that I most likely will use in the future.
These muffins turned out delicious!
Its very yummy! My family loves it! Quick breakfast muffin! Add cinnamon!
Great recipe. Easy to make turned out great
I love that this recipe is for muffins and not cupcakes posing as muffins. While this recipe is great as written I prefer to substitute real butter for the veggie oil and whole wheat flour in place of the all purpose white flour. This makes great muffins that are perfect for a healthy breakfast!
These were great! I used apple sauce instead of oil and added an extra 1/2 cup of blueberries. These aren’t as cakey as some muffins but are dense and filling. Definitely good if you are looking for a healthy carb fix!
Delicious and easy to make… everyone loved it! I did 1/2 cup brown sugar and 1/4 cup of applesauce. Add a little bit of sea salt on top and yumz!!!
These were pretty good. I halved the recipe and only made 6. Only change I made was adding a little bit of lemon juice, need and about a 1/2 tsp of vanilla.
I made these today, I used e.v oil and a little cinnamon. These came out really fluffy.