Oatmeal Blueberry Muffins

These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!


Bread · Quick Bread Recipes · Muffin Recipes · Blueberry Muffin Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Additional Time: 5 mins
Servings: 12
Yield: 1 dozen muffins

Ingredients

Ingredients List

  • 1 cup milk

  • ¼ cup vegetable oil

  • 1 egg

  • 1 ¼ cups quick cooking oats

  • 1 cup all-purpose flour

  • ⅓ cup white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup blueberries, rinsed and drained


Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.

  3. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.


Nutrition Facts (per serving)

Nutrition Facts
156 Calories
6g Fat
22g Carbs
4g Protein


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