Oatmeal Blueberry Muffins

Start your morning off right with these wholesome and delicious Oatmeal Blueberry Muffins! Brimming with juicy, fresh blueberries and the hearty goodness of old-fashioned rolled oats, these muffins are the perfect blend of sweetness and texture. Infused with warm cinnamon and a hint of vanilla, this easy recipe comes together in just 15 minutes of prep time. The oatmeal is soaked in milk to create a rich, moist crumb, while a touch of melted butter and brown sugar adds irresistible flavor. For a delightful finishing touch, sprinkle turbinado sugar on top for a golden, crunchy crust. Whether you’re looking for a grab-and-go breakfast, a kid-approved snack, or a sweet treat to pair with your coffee, these muffins deliver all the comforting flavors of homemade goodness. Plus, they’re freezer-friendly, making them perfect for busy mornings!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Old-fashioned rolled oats
• 1 cup Milk
• 1 cup All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1 large Egg
• 0.5 cup Brown sugar
• 0.25 cup Unsalted butter, melted and slightly cooled
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 1 tablespoon Optional: Turbinado sugar for topping

Directions

Step 1

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

Step 2

In a medium bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to soften the oats.

Step 3

In a separate large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.

Step 4

In the bowl with the soaked oats, add the egg, brown sugar, melted butter, and vanilla extract. Stir until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

Step 6

Carefully fold in the blueberries, being cautious not to burst them to avoid streaking the batter.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small amount of turbinado sugar on top of each muffin for a golden, crunchy topping.

Step 8

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	808.5 grams (808.5g)

Amount per serving	% Daily Value*
Calories	1818

Total Fat 68.70g	88%
Saturated Fat 36.80g	184%
Polyunsaturated Fat 2.10g
Cholesterol 371mg	124%
Sodium 1720mg	75%
Total Carbohydrate 268.40g	98%
Dietary Fiber 15.60g	56%
Total Sugars 112.80g
Protein 38.70g	77%

Vitamin D 161IU	806%
Calcium 482mg	37%
Iron 11mg	58%
Potassium 1117mg	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: 33.5%

Protein: 8.4%

Carbs: 58.1%