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Easy & Fluffy Blueberry Oatmeal Muffins

A close-up of a freshly baked blueberry oatmeal muffin with a golden, crumbly top and bursting blueberries.
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Make these simple blueberry oatmeal muffins for a wholesome breakfast or snack. They are soft, tender, and packed with juicy berries and hearty oats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the vegetable oil with applesauce.
  • If you want a slightly crisp top, sprinkle a small amount of coarse sugar over the batter before baking.
  • These muffins keep well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/blueberry-oatmeal-muffins-easy-recipe/