Description
Delicious blueberry oatmeal muffins that combine wholesome oats with fresh blueberries for a delightful balance of flavors.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners for easy removal and cleanup.
- Combine the rolled oats, flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk them together until evenly mixed.
- Whisk together the milk, vegetable oil, egg, and vanilla extract in another bowl until smooth and well blended.
- Pour the wet ingredients into the dry ingredients, stirring gently just until they come together. Avoid over-mixing; a few lumps are perfectly fine.
- Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter without breaking apart.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
- Bake in the preheated oven for about 18-20 minutes. Keep an eye on them, and check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely to enjoy their full flavor.
Notes
For a quicker option, you can use an air fryer at 325°F (160°C) for about 15 minutes. Consider adding different fruits or nuts for customizations.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg