Description
Delicious blueberry oatmeal muffins that are quick to make and perfect for busy mornings.
Ingredients
Scale
- 1½ cups rolled oats
- 1 cup milk (dairy or non-dairy)
- ½ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the rolled oats, milk, honey (or maple syrup), egg, and vanilla extract in a large bowl and stir until just mixed.
- Whisk together the baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet mixture while stirring gently until just combined.
- Fold in the blueberries gently, keeping them mostly intact.
- Divide the batter among the muffin cups, filling them about ¾ full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are versatile; you can swap in different fruits, nuts, or chocolate chips based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg