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Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins recipe image
These Oatmeal Blueberry Muffins are the ultimate comfort breakfast, combining the hearty chew of oats with the bright, juicy pop of fresh blueberries. The batter is light and tender, ensuring every bite is moist without being dense. A generous topping of cinnamon and sugar creates a delightful crunchy contrast against the soft crumb, adding a warm spice note that complements the fruit perfectly. Ideal for weekend brunches, packing into lunchboxes, or enjoying with a morning coffee, these muffins are a versatile treat that feels both indulgent and wholesome. They hold up well for meal prep, making them a reliable favorite for busy mornings or leisurely weekend gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 669.3
Dietary: Vegetarian
Description
These Oatmeal Blueberry Muffins are the ultimate comfort breakfast, combining the hearty chew of oats with the bright, juicy pop of fresh blueberries. The batter is light and tender, ensuring every bite is moist without being dense. A generous topping of cinnamon and sugar creates a delightful crunchy contrast against the soft crumb, adding a warm spice note that complements the fruit perfectly. Ideal for weekend brunches, packing into lunchboxes, or enjoying with a morning coffee, these muffins are a versatile treat that feels both indulgent and wholesome. They hold up well for meal prep, making them a reliable favorite for busy mornings or leisurely weekend gatherings.
Ingredients
  • 1 1/4 cups Oatmeal
  • 1/4 cups Vegetable oil
  • 1 1/4 cups Flour 1 Egg; beaten to blend
  • 1/3 cups Sugar
  • 3/4 cups Blueberries
  • 1 tablespoons Baking powder
  • 2 tablespoons Sugar
  • 1/2 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1 cups Milk
Directions
  1. 1
    Preheat the oven to 425&# 194;°F (220ðC).
  2. 2
    Lightly grease 12 muffin cups or line them with paper liners.
  3. 3
    In a large bowl, combine the oatmeal, flour, 1/3 cup sugar, baking powder, salt, and cinnamon.
  4. 4
    In a separate medium bowl, whisk together the milk, vegetable oil, and egg until well blended.
  5. 5
    Pour the wet mixture into the dry ingredients and stir just until moistened; do not overmix.
  6. 6
    Gently fold in the blueberries.
  7. 7
    Divide the batter evenly among the prepared muffin cups.
  8. 8
    In a small bowl, mix the remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon.
  9. 9
    Sprinkle the cinnamon-sugar mixture evenly over the top of each muffin.
  10. 10
    Bake for 15 to 20 minutes, or until a tester inserted into the center comes out clean.
  11. 11
    Remove muffins from the pan and let them cool for a few minutes before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 669.3kcal
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.5g8%
Cholesterol 1.2mg1%
Sodium 2989.7mg125%
Total Carbohydrate 130.5g44%
Dietary Fiber 10.0g40%
Sugars 23.2g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These muffins can be prepared one day ahead. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 3 months.

Serving: Enjoy warm straight from the oven or at room temperature.

Variation: For a richer flavor, try dipping the tops in melted chocolate or adding a dollop of cream cheese frosting before baking.

Keywords: oatmeal, blueberry, muffins, breakfast, healthy, baking, oats, berries, cinnamon, sugar, flour, easy, quick, homemade, snack, vegetarian, fruit, grain, brunch, dessert
Read it online: https://www.chefs-mate.com/recipe/oatmeal-blueberry-muffins-2/