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Blueberry Oat Muffins

These blueberry oat muffins are a wholesome treat that combine fresh blueberries, hearty oats, and whole wheat flour for a satisfying breakfast or snack. The baking process results in light, fluffy muffins with bursts of juicy berries and a slightly rustic texture. Perfect for a mindful morning moment or sharing with loved ones, they offer a comforting, nourishing bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour for rustic flavor and nutrition
  • 1 cup rolled oats old-fashioned, lightly toasted for extra flavor
  • 1/2 cup brown sugar light brown for subtle caramel notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs beaten until frothy
  • 1/2 cup vegetable oil keeps muffins moist
  • 1/2 cup milk whole or almond milk
  • 1 cup blueberries fresh, plump, or frozen (no thawing)

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. This ensures easy removal and prevents sticking.
  2. In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt. This dry mixture forms the base for your muffins and gets the ingredients evenly distributed.
  3. In a separate bowl, beat the eggs until they’re slightly frothy and light in color. This helps incorporate air, making the muffins fluffy.
  4. Pour in the vegetable oil and milk into the eggs, then whisk together until the mixture is smooth and well combined. This creates a cohesive wet base for the batter.
  5. Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold everything together with a spatula just until combined—be careful not to overmix, as this can make the muffins dense.
  6. Carefully fold in the blueberries, trying not to crush them—this helps keep the vibrant color and juicy bursts in each muffin.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. This allows room for the muffins to rise and develop a nice domed top.
  8. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps prevent sogginess and keeps the tops crisp.
  10. Once cooled slightly, enjoy these muffins warm or at room temperature. They’re perfect on their own or with a smear of butter or honey for extra indulgence.

Notes

For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend. To enhance flavor, lightly toast the oats before mixing. Use frozen blueberries if fresh aren’t available—just don’t thaw to prevent bleeding.