Healthy, hearty, and naturally sweetened blueberry oatmeal muffins — perfect for breakfast or a snack!
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 muffins
- Dietary: Gluten-free option available, high fiber, vegetarian
Ingredients
- Rolled oats (old-fashioned)
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk (dairy or plant-based)
- Honey or maple syrup
- Vanilla extract
- Fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, mix oats, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, honey, and vanilla extract until combined.
- Pour wet ingredients into dry and stir until just combined.
- Gently fold in blueberries.
- Divide batter evenly into the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Additional Notes
- Use fresh or frozen blueberries — no need to thaw frozen.
- For gluten-free muffins, use certified gluten-free oats.
- Honey or maple syrup can be adjusted for sweetness.
- These muffins store well in an airtight container for up to 3 days or freeze for longer storage.
Introduction
These Blueberry Oatmeal Muffins are my go-to quick breakfast or snack option when I want something wholesome, filling, and naturally sweet without added refined sugar. They’re packed with oats and juicy blueberries, making them fiber-rich and perfect to fuel your day. Plus, they bake up fluffy and moist with minimal fuss — just whisk, mix, and bake! Whether you’re rushing out the door or craving a midday pick-me-up, these muffins fit the bill beautifully.
Step-by-Step Cooking Guide
Preparing the Dry Ingredients
Start by combining your rolled oats with baking powder, baking soda, and a pinch of salt. This creates the base for a light and fluffy muffin texture.
Tip: Using old-fashioned oats gives the muffins a hearty texture — if you prefer a finer crumb, pulse the oats in a blender for a few seconds.
Mixing Wet Ingredients
Whisk together eggs, milk of your choice, honey (or maple syrup), and vanilla extract until smooth and fragrant.
Combining Ingredients
Add the wet mixture to the dry ingredients and stir gently until just combined — don’t overmix to avoid dense muffins.
Adding Blueberries
Fold in the blueberries carefully to keep them from breaking and coloring the batter too much.
Baking
Spoon the batter into your muffin cups and bake for 18-20 minutes until the tops are golden and a toothpick inserted comes out clean.
Ingredient Details and Substitution Tips
- Oats: Provide fiber and chewiness. For gluten-free, ensure oats are certified GF.
- Milk: Dairy or plant-based like almond or oat milk both work well.
- Sweetener: Honey or maple syrup adds natural sweetness and moisture. Adjust to taste or substitute with agave syrup.
- Blueberries: Fresh or frozen are fine; frozen can be added straight from the freezer.
Recipe Variations and Serving Suggestions
- Add 1 tsp cinnamon or a pinch of nutmeg for warm spice notes.
- Stir in ¼ cup chopped nuts (walnuts or pecans) for crunch.
- Use raspberries or chopped strawberries instead of blueberries.
- Serve warm with a pat of butter or your favorite nut butter.
Storage and Make-Ahead Information
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually in freezer bags for up to 2 months. Thaw overnight or microwave briefly.
- Batter can be prepared ahead and refrigerated for up to 24 hours before baking.
Nutrition Facts (per muffin, approximate)
Calories: 150 kcal | Carbs: 25g | Protein: 5g | Fat: 3g | Fiber: 3g
Frequently Asked Questions (FAQs)
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and less chewy.
Q: Can I make these dairy-free?
A: Absolutely! Use your favorite plant-based milk.
Q: How do I keep blueberries from sinking?
A: Toss them lightly in a bit of flour before folding into the batter.
Personal Story
I came up with this recipe on busy mornings when I needed something quick, filling, and healthy to grab on the go. Over time, it became a family favorite and a staple in my weekly meal prep. I love how versatile it is, letting me swap berries or add spices depending on my mood. I hope you enjoy them as much as I do!
Call-to-Action
Give these blueberry oatmeal muffins a try and let me know how you like them! Feel free to share your favorite variations or any questions in the comments below. Don’t forget to save this recipe for your next breakfast or snack time!
