These soft blueberry oatmeal muffins are packed with ripe fruits and have a sweet, buttery crumb.
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Soft Blueberry Oatmeal Muffins
![Soft Blueberry Oatmeal Muffins](https://www.tasteofhome.com/wp-content/uploads/2024/08/Blueberry-Oatmeal-Muffins_EXPS_TOHD24_25094_DebbieWolfe_4.jpg)
These blueberry oatmeal muffins mix in the ripe fruits of peak summer. They’re packed with oatmeal and yogurt, contributing to their moist crumb and hearty texture. This recipe produces a dozen, but you can easily double it for a quick and easy meal prep for the entire household. They’re an ideal breakfast or snack to eat on the go. You can also store them in your freezer for months and reheat when you crave a soft and sweet bite.
Blueberry Oatmeal Muffin Ingredients
- All-purpose flour: These blueberry oatmeal muffins are hearty, thanks to the all-purpose flour used in this recipe.
- Oats: We prefer quick-cooking oats because they become soft when baked in these blueberry muffins.
- Brown sugar: This recipe uses brown sugar as the sweetener because it infuses the blueberry muffins with a robust, caramelized flavor.
- Baking powder: This leavening agent helps the blueberry oatmeal muffins puff up and become fluffy.
- Baking soda: This ingredient helps the blueberry muffins develop a dome-like shape on the top.
- Spices: We rely on nutmeg and cinnamon to infuse warm flavors into these blueberry oatmeal muffins.
- Dairy: We mix eggs, yogurt and melted butter into the batter for a moist crumb.
- Blueberries: We rely on fresh and ripe fruit to make these healthy blueberry oatmeal muffins.
Directions
Step 1: Combine the dry ingredients
Preheat the oven to 400°F. Grab a large mixing bowl and combine the flour, oats, brown sugar, baking powder, salt, cinnamon, baking soda and nutmeg.
Step 2: Combine the wet ingredients
Whisk together the egg, yogurt and melted butter in a separate large mixing bowl. Pour the wet ingredients into the dry ones. Lastly, fold in the blueberries.
Step 3: Bake the oatmeal blueberry muffins
Spray a muffin pan with cooking spray or use paper liners. Then, fill the cups 3/4 full with batter. Bake the muffins until you can poke them with a toothpick and they come out clean with no batter—about 18 to 22 minutes. Cool the muffins for five minutes before removing them from the pan to a wire rack. Serve warm.
Blueberry Oatmeal Muffin Variations
- Fold in a different fruit: Instead of blueberries, try mixing in ripe strawberries, raspberries or bananas.
- Make a crumb topping: Combine all-purpose flour, sugar, cinnamon and cold butter to make a streusel for the top of your blueberry oatmeal muffins.
- Add lemon zest: Grate lemon zest into the muffin batter to add a bright and citrusy flavor to these delicious buttery treats.
How to Store Blueberry Oatmeal Muffins
If you have leftover blueberry oatmeal muffins, store them in an airtight container. They will stay fresh at room temperature for three to seven days. If they begin to stale, revive the moisture by adding a piece of bread to the container.
Can you make these blueberry oatmeal muffins ahead of time?
If you plan on using this blueberry oatmeal muffin recipe for meal prep, batch a bunch and dig into them throughout the week. First, follow the recipe and store them in an airtight container. They’ll last for three to seven days at room temperature.
Can you freeze these blueberry oatmeal muffins?
You can freeze them for later if you have extra muffins. First, store them in an airtight container or a freezer-friendly bag. They can last up to two to three months in the freezer. When you’re ready to eat them, simply take them out and reheat them.
How long do blueberry oatmeal muffins last?
You can store these blueberry oatmeal muffins in an airtight container on your counter for three to seven days or freeze them for up to two to three months.
Blueberry Oatmeal Muffins Tips
Can I make a vegan version of these blueberry oatmeal muffins?
You can customize this recipe with simple swaps if you enjoy plant-based baked goods. Substitute the egg with 1/4 cup of applesauce and the yogurt and butter with a dairy-free alternative. While the texture and flavor may vary slightly from the original, it will taste delicious.
Can I make a gluten-free version of these blueberry oatmeal muffins?
Try swapping the all-purpose flour for a gluten-free one if you have gluten intolerance. You can use almond flour, oat flour or coconut flour. Keep in mind the texture and flavor may vary from the original muffin.
How do I know when the blueberry oatmeal muffins are finished baking?
The easiest way to determine if your blueberry oatmeal muffins are ready to be taken out of the oven is by monitoring their appearance. Your baked goods should start to rise and have a dome-like structure and the tops should turn golden brown. You can also use the toothpick method to check for doneness; simply insert a toothpick into the muffins. The muffins are finished baking if it comes out clean (without any batter sticking to it).
Blueberry Oatmeal Muffins
Ingredients
- 1-1/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1 cup plain yogurt
- 1/4 cup butter, melted
- 1 cup fresh blueberries
Directions
- 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.
Nutrition Facts
1 each: 167 calories, 6g fat (3g saturated fat), 31mg cholesterol, 249mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.