Blueberry Golden Oat Muffins

Delight in the wholesome comfort of Blueberry Golden Oat Muffins, a perfect fusion of hearty rolled oats and juicy, fresh blueberries nestled in a tender, moist crumb. Sweetened naturally with honey and lightly spiced with a hint of cinnamon, these muffins boast a golden-brown top, accented by optional turbinado sugar for a satisfying crunch. Ideal for breakfast or a midday snack, the recipe is quick to prepare, requiring just 15 minutes of prep time, and makes 12 generously sized muffins. With the richness of buttermilk, the warmth of vanilla, and the burst of blueberries in every bite, these easy homemade muffins are a delightful, healthier treat that will brighten any table. Perfect for make-ahead breakfasts or brunch gatherings, they store beautifully for on-the-go convenience.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.5 cup Honey
• 0.25 cup Unsalted butter (melted and cooled)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.75 cup Buttermilk
• 1.5 cups Fresh blueberries
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In a separate medium bowl, whisk together the honey, melted butter, egg, vanilla extract, and buttermilk until well combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula, being careful not to overmix. The batter will be thick—this is normal.

Step 5

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a pinch of turbinado sugar for a crunchy, sweet topping.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	944.2 grams (944.2g)

Amount per serving	% Daily Value*
Calories	2222

Total Fat 70.60g	91%
Saturated Fat 37.80g	189%
Polyunsaturated Fat 2.30g
Cholesterol 371mg	124%
Sodium 2435mg	106%
Total Carbohydrate 361.30g	131%
Dietary Fiber 19.60g	70%
Total Sugars 155.40g
Protein 47.30g	95%

Vitamin D 149IU	745%
Calcium 350mg	27%
Iron 14mg	80%
Potassium 1119mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 8.3%

Carbs: 63.7%