Description
Deliciously moist and wholesome Blueberry Oatmeal Muffins made with white whole wheat flour and oats, lightly sweetened with brown sugar, and bursting with fresh or frozen blueberries. Perfect for a nutritious breakfast or snack, these muffins combine hearty grains with juicy berries for a satisfying treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups white whole wheat flour (can substitute all-purpose flour)
- 3/4 cup old fashioned oats
- 1/2 cup packed light brown sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon white whole wheat flour (for tossing blueberries)
Wet Ingredients
- 1 cup milk (2% recommended)
- 1/4 cup salted butter (melted and cooled)
- 2 large eggs
- 1/2 Tablespoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with muffin/cupcake liners, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups of the white whole wheat flour, old fashioned oats, brown sugar, baking powder, ground cinnamon, and salt until evenly combined. Set this dry mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, cooled melted butter, eggs, and vanilla extract until thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently mix using a wooden spoon until just combined. Take care not to overmix to keep the muffins tender.
- Prepare Blueberries: Toss the blueberries in 1 tablespoon of white whole wheat flour to prevent them from sinking in the batter. Then carefully fold the coated blueberries into the muffin batter.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for about 18 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter color from turning purple.
- Do not overmix the batter as this can lead to dense muffins.
- Substitute all-purpose flour if white whole wheat flour is not available.
- For dairy-free option, substitute milk and butter with plant-based alternatives.
