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Blueberry Oat Muffins

This recipe produces muffins that incorporate oats and fresh blueberries into a batter, baked until golden with visible blueberry bursts and a slightly chewy texture from the oats. The final muffins have a moist crumb with streaks of purple and a tender, slightly crumbly crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups rolled oats raw
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk dairy or plant-based
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup fresh blueberries rinsed and drained

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Muffin tin
  • Paper or silicone muffin liners
  • Whisk
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the rolled oats, all-purpose flour, granulated sugar, baking powder, and salt. Stir until evenly mixed, creating a dry base for the batter.
    1 1/2 cups rolled oats
  3. In a separate bowl, whisk together the milk, vegetable oil, and egg until the mixture is smooth and slightly frothy. Ensure all wet ingredients are well combined.
    1 1/2 cups rolled oats
  4. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold everything together until just combined; do not overmix, as this can cause dense muffins.
  5. Carefully fold in the blueberries, distributing them evenly throughout the batter. The batter should be thick but scoopable.
    1 1/2 cups rolled oats
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Place the tin in the oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.