Description
Delicious and wholesome Blueberry Oatmeal Muffins featuring whole wheat flour, oats, and fresh or frozen blueberries. These muffins are moist, flavorful, and perfect for breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups white whole wheat flour (can substitute all-purpose flour)
- 3/4 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon white whole wheat flour (to toss the blueberries)
Wet Ingredients
- 1 cup milk (2%)
- 1/4 cup salted butter (melted and cooled)
- 2 large eggs
- 1/2 Tablespoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw them)
Instructions
- Preheat and prepare pan: Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line with muffin/cupcake liners. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 1 ½ cups of the white whole wheat flour, oats, brown sugar, baking powder, cinnamon, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine mixtures: Gradually blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined; avoid over mixing to keep the muffins tender.
- Toss and fold blueberries: Toss the blueberries with 1 tablespoon of white whole wheat flour to prevent them from sinking. Gently fold the coated blueberries into the batter.
- Fill muffin cups: Evenly divide the batter among the prepared 12 muffin cups.
- Bake: Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove muffins from the oven and allow them to cool in the pan for 15 minutes before serving. Enjoy!
Notes
- For a lighter texture, avoid over mixing the batter; muffins will be moist and tender.
- If using frozen blueberries, do not thaw them to prevent the batter from becoming overly wet.
- White whole wheat flour can be substituted with all-purpose flour if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
