You ever stumble across a recipe, and it just works out? I first tried this recipe for blueberry oat muffins a few years ago. I only had blueberry instant oatmeal on hand, so I swapped that for plain oatmeal. And the final product was delicious. I decided to try out the recipe again with fresh blueberries and ended up with another batch of delicious muffins. These blueberry oat muffins are flavorful, tender, and great for an easy breakfast.
You’ll notice two ingredient swaps from a standard blueberry muffin recipe. First, you replace your standard sugar with brown sugar. You also add in a quarter cup of oil. These give the muffin batter a bit more richness and help keep the muffins soft and delicious. The original recipe does call for whole wheat flour, but I don’t keep this on hand. I’ve used all-purpose flour every time I’ve made these, and they turn out just fine. I will include a note in the recipe card if you have whole wheat flour. The baking powder helps the batter rise, and you wind up with delightful, oversized blueberry oat muffins.
Looking for more breakfast ideas? Croissant French toast | Apple butter cinnamon rolls | Cream cheese danish
To get perfect muffins, mix your dry ingredients and your wet ingredients separately. Once you add the wet ingredients to the dry, you’ll only want to stir the batter a handful of times. Carefully fold in the blueberries, and you’re ready to bake! Since you haven’t mixed the muffin batter completely, you don’t need to coat the blueberries in flour. I filled twelve muffin tins up to the top, and they didn’t spill over. You can also squeeze 15 or so smaller muffins if you want a smaller size or are feeding more people.
Blueberry oat muffins
- Total Time: 27 minutes
- Yield: 12 1x
Ingredients
Dry ingredients
- 1 cup of quick-cooking oats
- 1 1/2 cups of all-purpose flour
- 3/4 cup of packed brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
Wet ingredients
- 2 eggs
- 3/4 cup of milk
- 1/4 of oil
- 1 teaspoon of vanilla extract
1 cup of blueberries
Instructions
- Preheat the oven to 400 degrees. Line 12 muffin tin cups with liners or spray with non-stick spray.
- Add the dry ingredients to a medium-sized bowl and stir to combine. In a separate small bowl, whisk together the wet ingredients. Add the wet mixture to the dry mixture. Stir gently about ten times. The batter won’t be fully combined.
- Gently fold the blueberries into the batter. Stir to distribute the blueberries. Scoop the batter in to the muffin tins. The cups will be pretty full.
- Bake at 400 degrees for 15-17 minutes or until a toothpick inserted comes out clean. Cool for a few minutes, and serve warm.
Notes
- You can substitute in 1 cup of whole wheat flour in place of 1 cup of the all-purpose flour. You will still want to add a half cup of the all-purpose flour.
- Prep Time: 10
- Cook Time: 17
Enjoy!
