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Blueberry Oatmeal Muffins Recipe

American · Baked goods · 35 min total

These hearty blueberry oatmeal muffins are tender, moist, and packed with juicy berries. Perfect for breakfast or a snack, they come together quickly with simple ingredients.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup buttermilk
• 1 large egg
• 1/3 cup vegetable oil
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a small bowl, combine oats and buttermilk; let stand for 10 minutes to soften.
3. In a large bowl, whisk together egg, oil, brown sugar, and vanilla until smooth. Stir in the oat mixture.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and stir just until combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra sweetness, sprinkle a little coarse sugar on top before baking.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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