Description
These Blueberry Oatmeal Muffins are a delightful combination of wholesome oats and juicy blueberries, creating a perfect snack or breakfast. They are easy to make, deliciously moist, and offer a healthy dose of fiber to keep you feeling satisfied throughout the day.
Ingredients
Scale
- 1 cup milk of choice
- 1 cup old-fashioned rolled oats
- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup avocado oil or canola oil
- 1/2 cup maple syrup
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla
- 1 cup blueberries fresh or frozen (don't defrost)
Instructions
- Combine the oats and milk in a bowl and let them soak for 20 minutes.
- Preheat the oven to 425° F and prepare a muffin pan with cooking spray or liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine oil, maple syrup, eggs, and vanilla before mixing with dry ingredients.
- Add the soaked oats (plus remaining milk) and blueberries, stirring until just mixed with no visible flour.
- Divide the batter evenly in the muffin pan and bake for 5 minutes at 425° F, then reduce heat to 350° F and continue baking for 12-15 minutes.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh blueberries or keep frozen ones without defrosting.
Adjust the sweetness by varying the amount of maple syrup used.
Store muffins in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg