Description
These Blueberry Oatmeal Muffins are a delicious and wholesome treat, combining the heartiness of rolled oats with juicy blueberries for a perfect balance of flavor and texture. Easy to make and packed with nutritious ingredients, they are perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Others
- 1 cup blueberries
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the muffins.
- Soak Oats: In a bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften and absorb the milk.
- Mix Wet Ingredients: Add the vegetable oil and egg to the oat and milk mixture, stirring to combine thoroughly.
- Add Dry Ingredients: Incorporate the flour, sugar, baking powder, baking soda, and salt into the wet mixture, mixing until just combined.
- Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute them without crushing.
- Fill Muffin Cups: Spoon the batter into muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and allow the muffins to cool before serving to enjoy their optimal texture and flavor.
Notes
- You can substitute the vegetable oil with melted coconut oil or butter for a different flavor profile.
- For a healthier option, reduce the sugar to 1/3 cup or use a natural sweetener like honey or maple syrup.
- Frozen blueberries can be used if fresh ones are not available; no need to thaw before adding.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
