Best 7 Blueberry Oatmeal Muffins Easy Recipes
Indulge in the delightful symphony of flavors and textures that the Blueberry Oatmeal Muffins bring to your taste buds. These muffins are crafted with wholesome ingredients that nourish your body and tantalize your senses. The harmony of sweet blueberries, hearty oats, and warm spices creates a culinary masterpiece that is perfect for breakfast, brunch, or a midday snack. With their tender crumb, golden-brown crust, and bursts of blueberry goodness, these muffins will elevate your mornings and brighten your days.
This recipe collection offers three variations of the classic Blueberry Oatmeal Muffins, each with its own unique twist to cater to diverse preferences. The original recipe showcases the timeless combination of blueberries and oats, while the streusel topping adds a delightful crunch and extra sweetness. For those seeking a gluten-free option, the almond flour muffins provide a delicious alternative with a moist and flavorful texture. And for those with a sweet tooth, the cream cheese swirl muffins introduce a creamy, tangy filling that perfectly complements the blueberry-oatmeal base.
Whether you prefer the simplicity of the classic muffins, the indulgence of the streusel topping, the healthfulness of the almond flour version, or the decadence of the cream cheese swirl, these Blueberry Oatmeal Muffins will satisfy your cravings and leave you feeling energized and fulfilled. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises a delightful outcome with every bite.
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
BLUEBERRY OATMEAL MUFFINS
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
- In another bowl, combine milk, egg and oil.
- Add liquid ingredients to the dry ingredients, mix until moist only.
- DO NOT BEAT!
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
- Mix topping ingredients.
- Sprinkle over muffin batter.
- Bake 20- 25 minutes.
- Serve warm.
Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
BLUEBERRY-OAT MUFFINS
Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 8 g, TransFat 1 g
BLUEBERRY-OATMEAL MUFFINS
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are best, but frozen blueberries will also work well. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full: This will prevent the muffins from overflowing.
- Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes: The muffins are done when a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help the muffins to hold their shape.
Conclusion:
These blueberry oatmeal muffins are a delicious and healthy way to start your day. They are also easy to make and can be customized to your liking. Add some chopped nuts, chocolate chips, or dried fruit for a different flavor. Enjoy!
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