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Blueberry Oat Muffins

These blueberry oat muffins are soft, moist, and packed with juicy berries and hearty oats, offering a satisfying chew and a burst of sweetness in every bite. They’re baked until golden on top, with a tender crumb and a slightly chewy texture that holds up well over a day or two. Perfect for busy mornings or cozy weekends, they strike a comforting balance between wholesome ingredients and homemade charm.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats lightly toasted for extra flavor
  • 1 cup whole wheat flour can substitute with all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder fresh for best rise
  • 1/4 tsp salt
  • 2 large eggs beaten lightly
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup milk dairy or plant-based
  • 1 cup blueberries fresh or frozen, toss frozen in flour first

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin scoop
  • Muffin tin
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners, and lightly toast the oats in a dry skillet until fragrant, then set aside.
  2. In a large mixing bowl, whisk together the toasted oats, whole wheat flour, brown sugar, baking powder, and salt until evenly combined. This forms your dry base.
  3. In a separate bowl, whisk the eggs until slightly frothy, then stir in the vegetable oil, vanilla extract, and milk until the mixture is smooth and well blended.
  4. Pour the wet ingredients into the dry ingredients, then gently fold together with a spatula just until combined. The batter will be thick but scoopable—be careful not to overmix.
  5. Gently fold in the blueberries, being careful not to crush them. If using frozen berries, coat them lightly in flour beforehand to prevent sinking and staining the batter.
  6. Using a muffin scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. You can sprinkle a few extra oats or a little sugar on top for added texture.
  7. Bake in the preheated oven for 20-25 minutes, until the muffins are golden around the edges and a toothpick inserted into the center comes out clean. The aroma of baked berries and oats will fill your kitchen.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack and let cool for another 10 minutes, allowing the crumb to set and the flavors to meld.
  9. Enjoy the muffins warm or at room temperature. These muffins keep well in an airtight container for a day or two or can be frozen for longer storage. Reheat in the microwave for 15-20 seconds for a fresh-baked feel.

Notes

For extra flavor, sprinkle oats or sugar on top before baking. Using ripe blueberries enhances sweetness, but frozen berries work well if coated in flour first. Store in an airtight container to keep them moist and fresh.