Description
These Blueberry Oatmeal Muffins are a delightful breakfast or snack option, combining wholesome rolled oats and fresh blueberries with a tender crumb. Perfectly sweetened with brown sugar and lightly spiced with baking soda and powder, these muffins deliver a moist, flavorful bite every time.
Ingredients
Scale
Wet Ingredients
- 1 cup buttermilk
- ¼ cup butter, melted
- 1 egg
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup lightly packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Additional Ingredients
- 1 cup fresh blueberries
Instructions
- Prepare Muffin Tin: Place liners in a muffin tin and set aside to ensure easy removal of muffins after baking.
- Soak Oats: In a small bowl, mix together the rolled oats and buttermilk. Let this mixture stand for 10 minutes to allow the oats to soften and absorb the buttermilk.
- Preheat Oven: Set your oven to preheat at 400°F (204°C) to ensure it reaches the right temperature for baking the muffins evenly.
- Mix Wet Ingredients: Add the egg and melted butter to the oat and buttermilk mixture. Stir well until fully combined, creating a smooth wet base for the muffins.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar until evenly mixed.
- Combine Wet and Dry: Pour the oat mixture into the bowl with the dry ingredients and gently stir until just combined, making sure not to overmix to keep the muffins tender.
- Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter without crushing them.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow space for rising.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries to avoid discoloration and extra moisture.
- Do not overmix the batter as this can result in dense muffins.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
