Blueberry oatmeal muffins are hardy, wholesome, and delicious. The fresh, sweet flavor of blueberry and the hardy texture of oatmeal is a great combination. They are scrumptious with a cup of coffee for a light breakfast or a sweet treat any time of day.
Blueberries have been on sale frequently for the past few weeks. I enjoy simply eating them as-is or in my cereal in the morning. They are also a great addition to my lunch salads. They also make wonderful pies, cobblers, and, of course, muffins.
Flour: Provides texture and structure.
Quick Cooking Oats: As suggested by their name, they cook quicker than rolled oats. Oats add texture and make the muffins more filling.
Baking Powder: The leavening agent makes the muffins rise and become light and fluffy.
Salt: Enhances all the great flavors.
Cinnamon: Cinnamon is great with oats and gives the muffins a warm, earthy, sweet flavor and irresistible aroma.
Sugar: Gives the muffins their sweet flavor.
Eggs: Gives the structure of the muffin.
Butter: Makes the muffin moist, rich, and incredible.
Half & Half and Milk: The liquids to keep the muffins moist and light.
Vanilla Extract: A bit of vanilla adds great flavor and aroma to the muffins.
Fresh Blueberries: Plump, ripe blueberries are as nutritious as they are delicious. I typically bake with fresh blueberries, but frozen berries work as well. It is best to add the frozen blueberries to the batter while still partially frozen and rinsed to help prevent them the juices from spreading over the whole muffins. They still taste wonderful, of course, but the batter will be blue. 🙂
Start by pre-heating your oven. If you have convection available, definitely use it! Because convection ovens circulate heat, they help the muffins rise faster and higher than a conventional oven.
Mixing muffins is a cinch. Simply combine the dry ingredients and wet ingredients in two separate bowls. Stir together until just combined. Stirring until just combined keeps the muffins light and fluffy. Fold in the blueberries.
Use a spoon or a cookie scoop to fill your muffin cups. I use my cookie scoop all the time, so easy!
Bake until the muffins have risen, are set, and bounce back when lightly touched. The muffins stay fairly pale in appearance, so don’t wait for them to turn brown before pulling them from the oven.
Whether a snack, breakfast, or dessert, blueberry oatmeal muffins are a delicious treat.
- 1¾ cups all-purpose flour
- 1 cup quick-cooking oats
- 2¼ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup sugar
- 2 large eggs room temperature
- 1 stick unsalted butter very soft or melted and cooled
- ¼ cup half & half
- ¼ cup milk
- ½ tsp vanilla extract
- 1¼ cup fresh blueberries
- Preheat oven to 350℉, use convection if available. Line a muffin tin with baking cups or place silicon cups on a sheet pan.
- In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon until thoroughly combined.
- In a large bowl, beat the eggs then stir in the sugar, butter, half & half, milk, and vanilla. Stir wet ingredients into dry ingredients until just combined. Then fold in the blueberries.
- Divide batter evenly between muffin cups. Bake until tops spring back when lightly touched, about 20 minutes.