The Best Blueberry Oatmeal Muffins
These super delicious blueberry oatmeal muffins are packed with flavour and are so moist. The oats are nice and soft… not hard! These oatmeal muffins are a great snack for lunches or afternoon snacks. You are going to love this muffin recipe!
In this blog post, you are going to learn how to make blueberry oatmeal muffins.
How to Make Blueberry Oatmeal Muffins
In a small separate bowl pour in the milk and add the rolled oats to the milk. Let them soak for about 20 minutes before using in your recipe.
In a large bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Melt your butter and add it to a medium bowl. To that bowl add the brown sugar, egg, and vanilla extract. Whisk together. Pour the wet ingredients into the dry ingredients and fold until just incorporated together.
Pour in the milk and oats and frozen blueberries into the muffin mixture and mix together. Try not to overmix as it can cause a denser muffin. Spoon the muffin mix to the top in either greased or lined muffin tins. Bake at the high heat for 5 minutes then reduce the heat and continue to bake the muffins.
Remove from the oven and let cool in the muffin tins for about 5-10 minutes. Once that time is up, remove the muffins from the tins and continue to let cool on a cooling rack. Serve and enjoy!
What is the Secret to Moist Blueberry Oatmeal Muffins?
The secret to moist blueberry oatmeal muffins is soaking the oats before using them in the muffin recipe. You want to put the cup of whole milk into either a small bowl or your liquid measuring cup and add the cup of rolled oats to the milk. Let it sit for about 20 minutes before making your muffins. This process allows the oats to soak up the milk and to be tender and moist in the muffins. If the oats go directly into the muffin batter, you can be left with dry pieces of oats in the baked muffins.
Storage
Blueberry oatmeal muffins can be stored at room temperature for 3-4 days. Store them in an airtight container or a sealable plastic bag and place them into a cool, dry place.
These muffins can be stored in the refrigerator for 5-7 days. Store in an airtight container and place into the fridge. Make sure to reheat for a slightly fresher taste.
These muffins can be stored in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap and place into either a freezer safe container or plastic bag. To thaw remove from the freezer and either reheat in the oven or microwave or leave on the counter at room temperature.
Ingredients
Whole Milk: milk adds moisture to the batter for a soft and tender muffin crumb.
Rolled Oats: rolled oats provide a chewy texture and a nutty flavour while adding fibre to this recipe.
All-Purpose/Plain Flour: all-purpose flour is the base structure of this muffin recipe and gives them shape and stability.
Baking Powder: baking powder is a leavening agent that provides a light and fluffy texture.
Baking Soda: baking soda is also a leavening agent.
Cinnamon: cinnamon is a spice that complements the oats and blueberries.
Salt: salt enhances the flavours of the other ingredients.
Unsalted Butter: unsalted butter adds extra richness and buttery taste.
Brown Sugar: brown sugar sweetens the muffins.
Egg: the egg binds the ingredients together so that the muffins maintain their structure and hold together.
Vanilla Extract: vanilla extract adds a sweet and aromatic flavour that enhances the overall taste of the muffins.
Frozen Blueberries: frozen blueberries provide juicy bursts of sweet fruit throughout the muffins. Do not thaw as you will have too much liquid for the recipe then.
Tips
- Soaking the oats for 20 minutes before using them in this muffin recipe, lets them absorb the milk and become lighter and chewier. Do not soak overnight as they will be too soggy in the morning to use.
- Frozen blueberries are used because of how convenient that they are. However, fresh blueberries can be substituted in their place.
Want other muffin recipes? Try my other recipes below.
Blueberry Oatmeal Muffins
Ingredients
- 1 c. whole milk
- 1 c. rolled oats
- 1 1/2 c. all-purpose/plain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2/3 c. butter unsalted
- 1/2 c. brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 c. frozen blueberries
Instructions
- In a small bowl, soak the oats in the cup of milk for at least 20-30 minutes before using. This lets the oats soak up the moisture and make them soft for the insides of the muffins.
- Preheat the oven to 425℉/220℃/Gas Mark 7.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt together.
- In a medium bowl, add the melted butter, brown sugar, egg, and vanilla extract. Whisk together, then begin to pour the wet ingredients into the dry ingredients. Stir them together until they are just incorporated.
- Pour in the milk and oats and blueberries into the bowl and fold into the batter.
- Pour the blueberry oat batter into the greased or lined muffin tins. Fill the muffin tins to the top. Place into the oven and bake at the high heat for 5 minutes.
- With the muffins still in the oven, reduce the heat to 350℉/175℃/Gas Mark 4 and continue to bake for 13-15 minutes or until a toothpick inserted into the muffins comes out clean. Remove from the oven and let cool in the muffin tray for about 5 minutes.
- Remove the muffins from the muffin tray and continue to let cool on a cooling rack. Serve and enjoy!