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Blueberry Oatmeal Muffins Recipe

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4.4 from 11 reviews

These Blueberry Oatmeal Muffins are a wholesome and delicious treat, combining hearty oats with juicy blueberries and a touch of warm cinnamon. Perfect for breakfast or a snack, they are made with whole wheat flour, maple syrup, and avocado oil for a healthier twist, delivering moist, tender muffins bursting with flavor.

  • Total Time: 45 minutes
  • Yield: 12 servings (12 muffins)

Ingredients

Wet Ingredients

  • 1 cup milk of choice
  • 1/3 cup avocado oil (or canola oil)
  • 1/2 cup maple syrup
  • 2 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 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

Add-ins

  • 1 cup blueberries (fresh or frozen, do not defrost)

Instructions

  1. Soak Oats: Combine the oats and milk in a bowl or glass measuring cup and let them soak for 20 minutes to soften the oats and enhance texture.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and either spray a muffin pan with cooking spray or line it with parchment paper muffin cup liners for easy removal.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, kosher salt, and ground cinnamon until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the avocado oil, maple syrup, eggs, and vanilla extract until smooth and homogenous.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir a few times to start combining.
  6. Add Soaked Oats and Blueberries: Add the soaked oats along with any remaining milk and the blueberries to the batter. Stir gently just until all ingredients are combined and no streaks of flour remain; avoid overmixing to keep muffins tender.
  7. Fill Muffin Pan and Bake: Divide the batter evenly among the prepared muffin cups. Place the pan on the middle rack of the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, helping them set and preventing sogginess.

Notes

  • You can use fresh or frozen blueberries; if using frozen, do not defrost to prevent bleeding into the batter.
  • Room temperature eggs help achieve better mixing and texture in the batter.
  • For a different oil option, canola oil works just as well as avocado oil.
  • These muffins freeze well; store cooled muffins in a freezer-safe bag for up to 3 months.
  • Use parchment paper liners for easier cleanup and to avoid sticking.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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