Start your day on a delicious note with these irresistible Breakfast Blueberry Oatmeal Muffins! Bursting with juicy blueberries and wholesome oats, these muffins are not only a treat for your taste buds but also a nutritious way to fuel your morning. In just 30 minutes, you can whip up a batch of these delightful muffins that are perfect for breakfast, snacks, or even dessert. Are you ready to indulge in a recipe that will have everyone asking for seconds? Let’s dive into the details of how to create these mouthwatering muffins that are sure to become a family favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 cup flour
- 1 tbsp baking powder
- 1 cup blueberries
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the muffins will bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease it with non-stick cooking spray to prevent the muffins from sticking.
- In a medium bowl, combine 1 cup of rolled oats and 1 cup of milk. Let this mixture sit for about 5 minutes to allow the oats to absorb the milk and soften.
- In a separate large mixing bowl, whisk together 1/2 cup of sugar, 1/4 cup of vegetable oil, and 1 egg until the mixture is smooth and well combined.
- After the oats have soaked, add the oat and milk mixture to the sugar and oil mixture. Stir gently until just combined.
- In another bowl, sift together 1 cup of flour and 1 tablespoon of baking powder. This helps to aerate the flour and ensures that the baking powder is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in 1 cup of fresh or frozen blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, 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.
- Enjoy your delicious blueberry oatmeal muffins warm, or store them in an airtight container for up to 3 days!
Tips
- Prep Ahead: To save time in the morning, you can prepare the dry ingredients the night before. Just combine the flour, baking powder, and oats in a bowl, and store it in an airtight container.
- Mixing Matters: Be careful not to overmix the batter. Gently folding in the ingredients will help keep your muffins light and fluffy.
- Fresh or Frozen: You can use either fresh or frozen blueberries for this recipe. If using frozen, there's no need to thaw them; just fold them in directly to avoid a blue-tinted batter.
- Perfectly Portion: Use an ice cream scoop for even portions, ensuring all muffins bake uniformly. This also helps with portion control!
- Check for Doneness: Every oven is different, so start checking your muffins at the 15-minute mark. They’re ready when they’re golden brown and a toothpick inserted in the center comes out clean.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply reheat them in the microwave for a quick breakfast!
- Add a Twist: Feel free to experiment by adding nuts, spices like cinnamon, or even a sprinkle of lemon zest for an extra zing!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
