Description
Delicious and wholesome Blueberry Oatmeal Muffins made with white whole wheat flour, old fashioned oats, and fresh or frozen blueberries. These moist muffins are lightly sweetened and spiced with cinnamon, perfect for a quick breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups white whole wheat flour (can substitute all-purpose flour)
- 3/4 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon white whole wheat flour (for tossing the blueberries)
Wet Ingredients
- 1 cup milk (2% recommended)
- 1/4 cup salted butter (melted and cooled)
- 2 large eggs
- 1/2 Tablespoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Grease a 12-cup muffin tin or line it with muffin liners, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt until well combined. Set this aside.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled butter, eggs, and vanilla extract until the mixture is uniform and smooth.
- Mix Wet and Dry Together: Add the wet mixture to the dry ingredients and gently blend with a wooden spoon just until combined. Be careful not to overmix, to keep muffins tender.
- Prepare Blueberries and Fold In: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated blueberries into the batter.
- Fill Muffin Cups and Bake: Evenly distribute the batter into the prepared muffin cups. Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for about 15 minutes before serving. Enjoy your fresh blueberry oatmeal muffins!
Notes
- Use frozen blueberries directly from the freezer without thawing to avoid watery batter.
- Do not overmix the batter to ensure muffins stay light and fluffy.
- You can substitute white whole wheat flour with all-purpose flour if preferred.
- Milk can be substituted with your choice (whole, 2%, or plant-based alternatives), which might slightly alter texture.
- Line muffin tins with paper liners for easy removal and cleanup.
