Description
Fluffy, slightly sweet muffins packed with juicy blueberries, perfect for breakfast or as a snack.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or non-dairy alternative)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or grease it.
- In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Notes
Avoid overmixing the batter and ensure your baking powder/soda are fresh for best results.