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Blueberry Oat Muffins

These muffins are made with a simple batter of oats, flour, and eggs, folded with fresh blueberries. The baking process results in golden-brown muffins with a tender crumb and bursts of juicy blueberries on top, offering a rustic, hearty texture with a slightly chewy oats consistency.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cups rolled oats
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 cup fresh blueberries

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners or non-stick spray
  • Whisk
  • Rubber spatula
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with non-stick spray.
  2. In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. Stir until evenly mixed, creating a textured but uniform dry mixture.
  3. In a separate bowl, beat the eggs with a whisk until smooth. Add the milk and vegetable oil, mixing until fully incorporated and the mixture becomes slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture gently until just combined; do not overmix. The batter should be a bit lumpy with streaks of flour.
  5. Carefully fold in the blueberries, distributing them evenly throughout the batter without overmixing to prevent color bleeding and preserve the blueberries’ shape.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place in the oven and bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Notes

Store muffins in an airtight container for up to 2 days, or freeze for longer storage. Reheat briefly before serving if frozen.