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Blueberry Oatmeal Muffins

Simple breakfast muffins made with oatmeal and brightened by blueberries and a touch of cinnamon.
Servings 14 Muffins
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Equipment

  • Muffin Tins
  • Muffin Cups
  • Mixing Bowls

Ingredients

Muffins

  • Cups Flour
  • 1 Cup Oats
  • Cup Brown Sugar
  • 1 Tbsp Baking Powder
  • ¼ Tsp Salt
  • 1 Cup Buttermilk
  • Cup Fresh Blueberries
  • ¼ Cup Vegetable Oil
  • 1 Egg Lightly Beaten
  • 1 Tsp Vanilla Extract

Topping

  • Cup Oats
  • ¼ Cup Flour
  • ¼ Cup Brown Sugar
  • 1 Tsp Cinnamon
  • 2 Tbsp Unsalted Butter Chilled

Instructions

  • 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.
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry, Muffins, Oatmeal