I like oatmeal as a good way to start the day. I don’t have it all the time, though, and when I do, I’m always torn on what to add to it. My partner uses the philosophy of “if it’s good, add it,” but I prefer my food a little more focused. So, it’s often something as simple as a single fruit and a bit of brown sugar.
Well, what about those days where you don’t want to make a whole bowl of oatmeal, or you just want something to quickly grab and eat on the go? Muffins are great for that. I’ve written a lot of muffin recipes for this blog — including a previous lemon blueberry muffin — but this time I wanted something a little less like dessert and a little more like breakfast. Oatmeal it is!
This is a buttermilk muffin base, but if you don’t have buttermilk, you can add a little lemon juice to some regular milk to slightly curdle it and make a substitute that works just as well for baking. Trust me, it works!
Why would you want these muffins over the others? The oatmeal makes it a bit more filling than a normal muffin, which makes for a great breakfast muffin. You can even make them larger, like cafe-style muffins, if you have the equipment to do it. You’ll need to bake them a bit longer, though.
They are, of course, best when served warm. If you make them in the evening and have them for breakfast, I recommend tossing them in the microwave for 10-15 seconds to warm them up.
You can even whip these together in the morning, if you want. They’re simple to mix up and quick to make, so you’ll be enjoying them in a little over half an hour. Here’s how!
Blueberry Oatmeal Muffins
- Muffin Tins
- Muffin Cups
- Mixing Bowls
- 1½ Cups Flour
- 1 Cup Oats
- ⅓ Cup Brown Sugar
- 1 Tbsp Baking Powder
- ¼ Tsp Salt
- 1 Cup Buttermilk
- 1½ Cup Fresh Blueberries
- ¼ Cup Vegetable Oil
- 1 Egg Lightly Beaten
- 1 Tsp Vanilla Extract
- ⅓ Cup Oats
- ¼ Cup Flour
- ¼ Cup Brown Sugar
- 1 Tsp Cinnamon
- 2 Tbsp Unsalted Butter Chilled
- Preheat oven to 400°F. Line your muffin tin with muffin cups.
- In one mixing bowl, combine flour, oats, brown sugar, baking powder, and salt.
- In a second bowl, mix together the buttermilk, oil, egg, and vanilla extract.
- Mix the wet mixture into the dry mixture. Mix until about half combined, but not fully mixed.
- Once the mixture is half combined, add in the blueberries and fold them in. Fold until the batter is fully mixed, but be careful not to over-mix; your muffins will end up extra dense if you do.
- Fill each muffin cup about ½ to ¾ full, depending on how large you want your muffins and how many you want.
- Make the topping by mixing the flour, oats, sugar, and cinnamon in a bowl.
- Add the chilled butter and mix with a pastry blender until crumbly, like coarse sand with oats in it.
- Add the topping to the filled muffins.
- Bake for 15-18 minutes. Let cool slightly and eat while warm.