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Easy Blueberry Oatmeal Muffins Recipe for a Cozy Breakfast

Easy Blueberry Oatmeal Muffins

These simple blueberry oatmeal muffins combine softened oats, milk, blueberries, and everyday pantry ingredients for a tender breakfast bake. The batter comes together quickly and produces about 12 golden muffins.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Quick-cooking or old-fashioned rolled oats
  • 1 cup Milk
  • 1 large Large egg
  • 1/2 cup Vegetable or canola oil
Dry Ingredients
  • 1 cup All-purpose flour
  • 1/3 cup Granulated sugar
  • 3 teaspoons Baking powder
  • 1/2 teaspoon Salt
Fruit
  • 1 cup Fresh or frozen blueberries

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Grease a 12-cup muffin pan or line it with paper liners.
  2. Combine the oats and milk in a bowl, then let the mixture stand for about 5 minutes so the oats soften.
  3. Stir the egg and oil into the softened oat mixture until combined.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the dry ingredients to the oat mixture and stir just until moistened. Do not overmix.
  6. Gently fold in the blueberries, using care not to crush them.
  7. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack to finish cooling.

Notes

Add frozen blueberries directly from the freezer rather than thawing them. Stir as little as possible after adding the flour because overmixing can make the muffins dense and tough. Store cooled muffins in an airtight container and rewarm gently before serving.