Description
Perfectly moist blueberry oatmeal muffins packed with juicy berries and wholesome oats. These easy, one-bowl muffins are ideal for breakfast, snacks, or meal prep. Made with simple ingredients and ready in 30 minutes!
Ingredients
Scale
Dry Ingredients:
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt or sour cream
- ⅓ cup vegetable oil or melted butter
- ¼ cup milk (any kind)
- 2 teaspoons vanilla extract
Add-ins:
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing with frozen berries)
Optional Topping:
- 2 tablespoons turbinado sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with non-stick spray. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined. Make a well in the center and set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the eggs until lightly beaten. Add the Greek yogurt, oil, milk, and vanilla extract. Whisk until smooth and well combined—the mixture should be creamy with no lumps.
- Prepare Blueberries: If using frozen blueberries, toss them with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking to the bottom of your muffins. Fresh blueberries can be used as-is.
- Combine Wet and Dry: Pour the wet ingredients into the well of dry ingredients. Using a rubber spatula or wooden spoon, gently fold together just until no dry flour remains visible. The batter should be thick and lumpy—do not overmix! Overmixing creates tough, dense muffins.
- Fold in Blueberries: Gently fold the blueberries into the batter, distributing them evenly with as few strokes as possible. Some blueberries may break slightly—that’s perfectly fine and adds extra flavor.
- Fill Muffin Cups: Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups. Fill each about ¾ full. If desired, sprinkle the tops with turbinado sugar for a beautiful, crunchy topping.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back when lightly pressed.
- Cool: Let the muffins cool in the tin for 5 minutes, then carefully transfer them to a wire cooling rack. This prevents soggy bottoms and allows proper cooling.
- Serve and Enjoy: Serve warm or at room temperature. These muffins are delicious on their own, or try them with butter, cream cheese, or a drizzle of honey!
Notes
- Don’t Overmix: The most common mistake! Mix just until combined for tender muffins. Lumpy batter is good batter.
- Room Temperature Ingredients: Eggs, yogurt, and milk should be at room temperature for the best texture and even mixing.
- Fresh vs. Frozen Berries: Both work beautifully. Don’t thaw frozen berries—they’ll turn your batter purple.
- Muffin Size Matters: Filling cups ¾ full ensures nice domed tops without overflow.
- Oven Variations: All ovens bake differently. Start checking at 18 minutes to avoid overbaking.
- Storage: Store in an airtight container at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American