Print

Easy Blueberry Oatmeal Muffins for Fluffy, Moist Breakfasts

Three freshly baked blueberry oatmeal muffins with a crunchy, golden crumb topping sitting on a white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Announcing the good news: you can bake incredibly fluffy and moist blueberry oatmeal muffins that stay fresh for days. This simple recipe is perfect for quick breakfasts or on-the-go snacks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup rolled oats (not instant)
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract. This is your wet mix.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for tender crumb muffins.
  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. Enjoy this energy boosting breakfast treat warm.

Notes

  • For extra flavor, you can add 1 teaspoon of lemon zest to the wet ingredients.
  • To keep these moist oatmeal muffins soft for days, store them in an airtight container at room temperature.
  • If you want a slight crunch, sprinkle a small amount of raw sugar or chopped nuts over the tops of the batter before baking.

Nutrition