Blueberry Oatmeal Muffins
Savor these wholesome blueberry oatmeal muffins, bursting with juicy blueberries, hearty oats, and sweet honey. Ready in 35 minutes, 200 kcal per muffin!
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Small mixing bowl (for soaking oats)
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk (for mixing)
- Spatula (for folding blueberries)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for even portions)
Ingredients
- 1 cup milk
- 1 cup old-fashioned rolled oats
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- ½ cup honey
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a small bowl, combine milk and rolled oats; let sit for 20 minutes, until oats puff up and soak up some moisture.
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix melted butter, honey, egg, and vanilla extract, then stir in the oat mixture.
- Combine wet and dry ingredients, gently fold in blueberries, and divide batter into muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean, then cool on a wire rack.
