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5 from 1 vote

Blueberry Oat Muffins

These Blueberry Oat Muffins are the perfect sweet snack or breakfast made with whole grain oats and delicious fresh blueberries - moist and tender!
Course Dessert, Muffins, Snack
Cuisine Coffee Shop, Muffin, snack
Keyword Blueberry Oat Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Calories 126kcal
Author Chrissie

Ingredients

Instructions

  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare muffin tins with paper liners (for 18 muffins).
  • Add the flour, oats, sugar, baking powder, baking soda, salt and blueberries to a large bowl and whisk well to combine.
  • In a glass measuring cup, measure out the milk and oil, adding the eggs and vanilla, and whisking together with a fork to combine the wet ingredients.
  • Add the wet ingredients to the dry ingredients and stir gently with a silicone spatula just until combined and no streaks of flour remain.
  • Divide the batter between the prepared muffin cups (this recipe makes about 18 muffins), filling them only 2/3 to 3/4 full. Add a few blueberries to the top, if you wish.
  • Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes, or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.
  • Cool completely before enjoying.

Notes

Storage Instructions

These muffins keep well in an airtight container for up to 3 days at room temperature.

Freezer Instructions

Freeze these muffins in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 126kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg