Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are simple, wholesome, and satisfying, made with blueberries, oats, and zero refined sugar.
Equipment
- muffin pan
- Mixing Bowls
- whisk
- Cooling Rack
Ingredients
Wet Ingredients
- 1 cup milk dairy or nondairy
- ½ cup honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter melted and slightly cooled
Dry Ingredients
- 1 and ¼ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
Oats
- 1 cup old-fashioned whole rolled oats
Instructions
Preparation
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
- Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk the melted butter, honey, egg, and vanilla extract together. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats and blueberries. Fold everything together gently.
- Spoon the batter into the liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack.
Notes
For longer storage, freeze muffins for up to 3 months. If using frozen berries, reduce the milk to ¾ cup.
Nutrition
Serving: 1muffinCalories: 205kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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