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Blueberry Oat Muffins

Blueberry oat muffins are hearty, moist treats that combine tender baked batter with bursts of juicy blueberries and a chewy oat texture. They are made by mixing dry and wet ingredients, folding in blueberries, and baking until golden, resulting in a fragrant, crumbly muffin with a slightly cracked top. Perfect for breakfast or a quick snack, they offer comfort in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or frozen, do not thaw

Equipment

  • Muffin tin
  • Whisk
  • Bowl
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners, and set aside.
  2. In a large bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, and salt until evenly combined. This creates a flavorful, textured dry mixture.
  3. In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
  4. Pour the wet ingredients into the dry mixture, and gently fold together with a spatula or spoon. Mix just until the ingredients are combined; do not overmix to keep the muffins tender.
  5. Carefully fold in the blueberries, distributing them evenly throughout the batter without breaking them up too much. If using frozen berries, add them directly from the freezer and avoid stirring too vigorously.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Gently tap the pan on the counter to settle the batter and remove air bubbles.
  7. Bake in the preheated oven for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins should smell fragrant and look slightly cracked on top.
  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 to cool completely or enjoy warm.
  9. Serve these moist, fragrant muffins as is or with a pat of butter and a drizzle of honey for extra indulgence. They’re best enjoyed within a couple of days or can be frozen for longer storage.

Notes

For a lighter option, substitute applesauce for oil. Use frozen blueberries directly from the freezer to prevent bleeding. Avoid overmixing to keep muffins tender and fluffy.