Description
Easy and delicious blueberry oatmeal muffins that are wholesome and perfect for breakfast or a snack.
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup flour (all-purpose)
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine rolled oats and milk, and let it sit for about 10 minutes.
- In another bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In the oat mixture, stir in the oil and egg until well combined.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Fill the muffin tins about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container for about 3-4 days or freeze for longer storage.