Description
Warm, tender blueberry oatmeal muffins filled with juicy berries, perfect for a hearty breakfast.
Ingredients
Scale
- 90 g (1 cup) rolled oats
- 250 g (2 cups) all-purpose flour
- 8 g (2 teaspoons) baking powder
- 3 g (1/2 teaspoon) baking soda
- 4 g (3/4 teaspoon) salt
- 100 g (1/2 cup packed) brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 large eggs
- 60 g (1/4 cup) melted butter
- 30 ml (2 tablespoons) neutral oil
- 240 ml (1 cup) buttermilk or plain yogurt
- 5 ml (1 teaspoon) vanilla extract
- 200 g (1 cup) fresh blueberries
- Optional streusel: 40 g (1/3 cup) flour, 30 g (3 tablespoons) brown sugar, 30 g (2 tablespoons) cold butter, pinch of salt
Instructions
- Soak the oats in buttermilk for 10 minutes.
- Preheat the oven to 190°C (375°F) and prepare the muffin tin.
- Mix the dry ingredients in a bowl.
- Combine wet ingredients in a separate bowl.
- Fold the wet mixture into the dry ingredients and gently add blueberries.
- Spoon batter into muffin cups and add optional streusel on top.
- Bake for 18-22 minutes until golden and a toothpick comes out clean.
Notes
Avoid overmixing to ensure muffins remain tender and fluffy. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg