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Healthy Blueberry Oatmeal Muffins

Delicious and nutritious muffins packed with the sweetness of blueberries and the wholesome goodness of oats—perfect for quick breakfasts or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups rolled oats Use either rolled or quick oats.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup honey or maple syrup Can be substituted as per preference.
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries Fresh blueberries are preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with muffin liners or greasing it lightly.
  2. In a large bowl, combine the rolled oats and milk. Let this mixture sit for about 15 minutes to allow the oats to soften.
  3. In another bowl, whisk together the honey (or maple syrup), egg, and vanilla extract until well combined.
  4. In a separate bowl, mix the baking powder, baking soda, and salt.
  5. Pour the wet mixture into the oat mixture, then gradually add the dry ingredients. Gently fold in the blueberries.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack.

Notes

Mix gently to avoid tough muffins. If using quick oats, texture may vary. Add cinnamon or chia seeds for extra flavor. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.