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Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins *** (Tddb08 B recipe image
These Oatmeal Blueberry Muffins are the perfect balance of chewy texture and tender crumb, enhanced by the bright pop of fresh blueberries. The addition of rolled oats provides a wholesome heartiness, while the warm cinnamon-sugar topping adds a delightful crunch and aromatic sweetness. Ideal for a cozy weekend brunch or a quick, satisfying weekday breakfast, these muffins are easy to whip up with pantry staples. They pair beautifully with a cup of coffee or tea. Whether served warm from the oven or enjoyed at room temperature, they offer a comforting, home-style taste that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 837.1
Dietary: Vegetarian
Description
These Oatmeal Blueberry Muffins are the perfect balance of chewy texture and tender crumb, enhanced by the bright pop of fresh blueberries. The addition of rolled oats provides a wholesome heartiness, while the warm cinnamon-sugar topping adds a delightful crunch and aromatic sweetness. Ideal for a cozy weekend brunch or a quick, satisfying weekday breakfast, these muffins are easy to whip up with pantry staples. They pair beautifully with a cup of coffee or tea. Whether served warm from the oven or enjoyed at room temperature, they offer a comforting, home-style taste that everyone will love.
Ingredients
  • 1 1/4 cup Oatmeal
  • 1 1/4 cup Flour
  • 1/3 cup Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 Egg; beaten to blend
  • 3/4 cup Blueberries
  • 2 tablespoon Sugar
  • 2 teaspoon Cinnamon
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    Lightly grease 12 muffin cups or line with paper liners.
  3. 3
    In a large bowl, whisk together oatmeal, flour, 1/3 cup sugar, baking powder, and salt.
  4. 4
    In a separate medium bowl, whisk together milk, vegetable oil, and the beaten egg until well combined.
  5. 5
    Pour the wet ingredients into the dry ingredients and stir gently just until the flour is moistened; do not overmix.
  6. 6
    Fold in the blueberries gently to distribute evenly.
  7. 7
    Divide the batter evenly among the prepared muffin cups.
  8. 8
    In a small bowl, mix the remaining 2 tablespoons sugar with the cinnamon.
  9. 9
    Sprinkle the cinnamon-sugar mixture evenly over the top of each muffin.
  10. 10
    Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. 11
    Remove muffins from the pan and let cool on a wire rack for 5 minutes before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 837.1kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 3.7g19%
Cholesterol 1.2mg1%
Sodium 2990.0mg125%
Total Carbohydrate 140.0g47%
Dietary Fiber 11.3g46%
Sugars 30.8g
Protein 22.3g45%

* 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 cooled muffins in an airtight container at room temperature.

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

Variation: For an extra indulgent twist, dip the cooled muffins in melted chocolate.

Ingredient Tip: Ensure your blueberries are fresh and dry for best results. If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.

Keywords: oatmeal, blueberry, muffins, breakfast, baking, healthy, cinnamon, sugar, flour, eggs, milk, vegetable oil, fresh berries, easy recipe, weekend brunch, snack, baked goods, homemade, quick breakfast, fruit muffins
Read it online: https://www.chefs-mate.com/recipe/oatmeal-blueberry-muffins-tddb08-b/