Description
Blueberry and oat muffins are a deliciously sweet, naturally nutritious snack combining wholesome oats and fresh blueberries. Perfect for a quick breakfast or a midday pick-me-up, these muffins offer a satisfying texture, heart-healthy ingredients, and easy customization to suit any taste or dietary preference.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (or natural sweetener like maple syrup, adjust liquids accordingly)
Wet Ingredients
- 2 large eggs (or flaxseed meal substitute for vegan version)
- 1/2 cup Greek yogurt or buttermilk (or plant-based yogurt for vegan version)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh blueberries (can use frozen, fold gently)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, mix the rolled oats, all-purpose flour, baking powder, salt, and sugar evenly to ensure an even rise and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together eggs, Greek yogurt (or buttermilk), vegetable oil, and vanilla extract until smooth and well combined.
- Bring It Together: Gently fold the wet ingredients into the dry mixture, being careful not to overmix to keep the muffins light and tender.
- Add Blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly without breaking them apart to preserve juicy pockets.
- Bake: Divide the batter evenly among the muffin cups and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use fresh blueberries for the best flavor; frozen can be used but fold gently to prevent color bleeding.
- Do not overmix the batter to avoid dense muffins.
- Rolled oats provide a better chewy texture than quick oats.
- Use room temperature eggs and yogurt for better mixing and rise.
- Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: blueberry muffin, oat muffin, healthy snack, breakfast muffin, gluten-free muffin, vegan muffin option, easy baking
