Description
These homemade bakery-style blueberry oatmeal muffins are full of heart-healthy oatmeal and fresh or frozen blueberries, with hints of vanilla and cinnamon.
Ingredients
Scale
- 1 cup milk
- 1 cup old-fashioned rolled oats plus more for the top
- 1¼ cups all-purpose flour
- 1½ cups baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1¼ cups fresh or frozen blueberries (reserve ¼ cup for the top)
Instructions
- Preheat oven to 425 degrees. Line a standard-sized muffin pan with paper liners.
- In a large bowl, soak the rolled oats in the milk for 30 minutes or until most of the milk is absorbed.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Add the brown sugar, vegetable oil, beaten egg, and vanilla extract to the soaked oats. Stir the mixture just until combined.
- Stir in the flour mixture just until combined. Gently fold in the blueberries.
- Divide the mixture evenly in the muffin liners. Top each muffin with 2-3 blueberries and a sprinkle of oats.
- Bake for 5 minutes. Lower the oven to 350 degrees and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 232
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg