Blueberry Oatmeal Muffin

Easy, one-bowl blueberry oatmeal muffins are made with simple ingredients and are packed with juicy blueberries and hearty oats.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings muffins

Calories 202kcal

Preheat the oven to 425 F. Line 16 cups in standard muffin tins with paper liners.
Combine the oats, buttermilk, honey, oil, brown sugar, and eggs in a large bowl. Let it sit for 5 minutes.
2 cups old-fashioned rolled oats, 1 ¼ cups buttermilk, 1/3 cup honey, 1/3 cup oil, 2/3 cup light brown sugar, 2 large eggs lightly beaten
Stir in the flour, baking powder, baking soda, salt, and ground cinnamon just until combined. The batter will be wet.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
Fold the blueberries into the batter.
1 ½ cups fresh blueberries
Divide the batter between the prepared muffin tins.
Sprinkle sugar over batter, if using.
Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continue to bake for 12-20 minutes or until the muffins spring back when lightly pressed.
Let the muffins cool in the tin for 5 minutes.
Remove to wire rack to finish cooling.

- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.

- Milk: Anything from skim to whole milk will work. I’ve also used non-dairy milks, such as almond milk, and they will also work.

- Oil: Any neutral oil such as canola oil will work. I like to use light olive oil in this recipe, too.

- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries, don't thaw before using.
- Nutrition values are estimates.