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Easy Moist Blueberry Oatmeal Muffins

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These Easy Moist Blueberry Oatmeal Muffins are quick, simple, and perfect for busy mornings. They feature a tender texture from soaked oats and juicy bursts of blueberries, making them a wholesome and delicious breakfast or snack.

Ingredients

Scale
  • 1 cup rolled oats (90g), soaked briefly
  • 1 cup all-purpose flour (120g) (can substitute with whole wheat or gluten-free baking blend)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar (50g)
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (120g) (can substitute with dairy-free yogurt)
  • ½ cup milk (120ml), any kind (dairy or plant-based)
  • ⅓ cup vegetable oil or melted butter (80ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (150g)

Instructions

  1. Soak the oats: In a small bowl, combine 1 cup rolled oats with ½ cup milk. Let sit for 10 minutes to soften.
  2. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
  4. Combine wet ingredients: In a separate bowl, beat eggs lightly. Add Greek yogurt, vegetable oil or melted butter, vanilla extract, and the soaked oats with milk. Stir gently until just combined.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined; batter will be thick and slightly lumpy.
  6. Fold in blueberries carefully to avoid crushing.
  7. Fill muffin cups about ¾ full with batter.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Soak oats ahead to prevent dryness. Use frozen blueberries straight from the freezer to avoid bleeding. Muffins freeze well for up to 3 months. If muffins brown too quickly, cover loosely with foil halfway through baking.

Nutrition

Keywords: blueberry muffins, oatmeal muffins, easy muffins, breakfast muffins, quick muffins, moist muffins, healthy muffins

Find it online: https://crispcraving.com/easy-moist-blueberry-oatmeal-muffins-recipe-for-busy-mornings/