Oatmeal Blueberry Muffins
I DON’T KNOW WHAT HAPPENED, BUT THE FRESH BLUEBERRIES LEAPT INTO MY GROCERY CART! I love fresh blueberries. We eat them in large quantities during the summer that I should probably buy stock in a blueberry farm. So when i scored an awesome deal on blueberries this weekend, I knew I had to do more than eat them by the handful. I decided to make oatmeal blueberry muffins.
It’s no question I love baking with oatmeal. My oatmeal banana bread is one of my favorite recipes. Baking with oatmeal is second nature to me, and one of my favorite ways to make baked goods just a little bit healthier. Blueberry oatmeal muffins? Total yum. They didn’t last long in our house.
I like to use liners in the recipe vs just greasing my muffin tins as it helps contain the squishy blueberry muffin goodness a little better. If you want them to be pretty for a potluck, just slip another liner over the baked oatmeal blueberry muffin.
Oatmeal Blueberry Muffins Recipe
1 1/4 cups quick cooking rolled oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 cup fresh blueberries, rinsed and drained
Combine oats, flour, sugar, baking powder, and salt in a large mixing bowl and set aside. In a separate bowl, combine milk, egg, and oil; add to dry ingredients and stir until your batter is just moistened. Fold in blueberries.
Fill lined or greased muffin cups 2/3 full with batter.
Bake at 425 degrees for 20 to 25 minutes. Allow to cool for about 10 minutes and then remove from pan, allowing the oatmeal blueberry muffins to finish cooling on a wire rack.
- 1¼ cups quick cooking rolled oats
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- ¼ cup vegetable oil
- 1 cup blueberries, rinsed and drained
- Combine oats, flour, sugar, baking powder, and salt in a large mixing bowl and set aside. In a separate bowl, combine milk, egg, and oil; add to dry ingredients and stir until your batter is justmoistened. Fold in blueberries.
- Fill lined or greased muffin cups ⅔ full with batter.
- Bake at 425 degrees F for 20 to 25 minutes.