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Soft and Tender Blueberry Oatmeal Muffins

Three perfectly baked blueberry oatmeal muffins stacked on a speckled ceramic plate.
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This recipe shows you how to make soft, fluffy blueberry oatmeal muffins that stay moist. These easy homemade blueberry oat muffins use simple ingredients for a wholesome breakfast treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (any kind)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brighter flavor)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until combined. If using, stir in the lemon zest now.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep these muffins moist for days, store them in an airtight container at room temperature.
  • For best results and the most tender crumb, toss the blueberries with one teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • You can freeze these muffins once cooled. Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

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