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Blueberry Oat Muffins

These blueberry oat muffins are made by mixing oats, fresh blueberries, and a simple batter, then baking until golden and moist inside. The final muffins have a tender crumb with bursts of tart fruit and a slightly chewy texture from the oats, topped with a light golden crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats preferably quick oats
  • 1/2 cup all-purpose flour optional for structure
  • 1/2 cup granulated sugar adjust to taste
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk dairy or plant-based
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg
  • 1 cup fresh blueberries rinsed and drained

Equipment

  • Mixing bowls
  • Muffin tin with liners
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. In a large mixing bowl, combine the oats, flour, sugar, baking powder, and salt. Whisk together until evenly mixed, creating a visually uniform dry mixture.
    1/2 cup all-purpose flour
  3. In a separate medium bowl, whisk the egg, then add the milk and vegetable oil. Mix until well combined and the mixture is slightly frothy with visible liquid ingredients.
    1/2 cup all-purpose flour
  4. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together, just until no streaks of dry flour remain. The batter should be somewhat thick and lumpy.
    1/2 cup all-purpose flour
  5. Gently fold the blueberries into the batter, distributing them evenly without overmixing. The batter will be speckled with berries and slightly sticky.
    1/2 cup all-purpose flour
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place the tin in the oven and bake for 18-20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
    1/2 cup all-purpose flour
  7. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack and cool completely before serving, observing the muffins' risen, golden appearance with visible blueberries on top.

Notes

For extra flavor, consider adding a sprinkle of cinnamon or chopped walnuts to the batter. These muffins are best enjoyed fresh but can be stored in an airtight container for up to two days.