These blueberry oatmeal muffins are lighter and filled with fresh blueberries, moist oats, and a hint of vanilla. The oats are soaked in your choice of milk before baking which results in a pleasant oatmeal texture in muffin form. They are great for an easy breakfast or midday snack!
Substitutions + Variations
Milk – Any milk, dairy or non-dairy, will work in this recipe. 2%, oatmilk, use your favorite type!
Berries – You can use frozen berries instead of fresh if you have that on hand. Just reduce the milk to 3/4 cup.
Sugar – You can use maple syrup instead of honey.
Tips
Don’t skip on soaking the rolled oats! The oats need to sit and absorb the milk for these muffins to have a chewy oatmeal texture.
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Ingredients
- 1 cup milk any type
- 1 cup whole rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¼ cup + 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- In a small bowl, combine milk and rolled oats. Set aside for about 20 minutes so the oats soak up some of the milk.
- Preheat oven to 425°F. Spray a 12-count muffin tin with cooking spray.
- Whisk the dry ingredients in a large bowl; flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Whisk the melted butter, honey, egg, and vanilla in a medium bowl until well combined.
- Pour the wet ingredients in the dry ingredients, stir a few times, then add the oats (all the milk included) and the blueberries. Fold until just combined.
- Spoon the batter into liners, filling them to the top.
- Bake for 5 minutes at 425°F then reduce the temperature to 350°F. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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