Description
These wholesome blueberry oatmeal muffins are the perfect grab-and-go breakfast solution for busy mornings. By soaking the oats in milk, we create a soft, moist, and fluffy crumb that rivals any bakery-style treat. Naturally sweetened with honey and packed with fresh, bursting blueberries, these muffins offer a nutritious and energizing start to your day using simple pantry staples.
Ingredients
1 cup whole milk
1 cup old-fashioned oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup liquid honey
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
Instructions
In a small bowl, combine the milk and oats and let sit for 20 minutes to soften.
Preheat oven to 425°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk the melted butter, honey, egg, and vanilla extract until well combined.
Stir the soaked oats mixture into the wet ingredients.
Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
Gently fold in the blueberries.
Divide the batter into the prepared muffin tin.
Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for an additional 18 minutes until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure the oats soak for the full 20 minutes for the best texture. Do not use instant or steel-cut oats as they will not yield the same crumb. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 30
- Cook Time: 23
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg