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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins
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These blueberry oatmeal muffins are soft, hearty, and bursting with juicy berries. Made with rolled oats, yogurt, and warm cinnamon, they’re perfect for breakfast, brunch, or snacking anytime. Quick, easy, and freezer-friendly too!

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 cup milk (any kind)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup brown sugar
  • 1/2 cup plain yogurt or sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter or oil
  • 1 cup blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a bowl, combine oats and milk. Let sit for 10 minutes to soften.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, mix brown sugar, yogurt, egg, vanilla, and melted butter. Stir in soaked oats and milk.
  5. Combine wet and dry ingredients gently. Fold in blueberries tossed in a little flour.
  6. Scoop batter into muffin cups, filling nearly to the top. Optionally sprinkle with extra oats or sugar.
  7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake 15–18 minutes more.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Soaking oats keeps muffins moist and tender.
  • Use frozen blueberries straight from the freezer to prevent bleeding.
  • Don’t overmix the batter for a soft texture.
  • Store in an airtight container or freeze individually wrapped muffins.

Find it online: https://dishmio.com/blueberry-oatmeal-muffins/