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To make the best blueberry oatmeal muffins, you need these main ingredients: - 1 cup rolled oats - 1 cup milk (dairy or non-dairy) - 1/2 cup Greek yogurt (or applesauce for a vegan option) - 1/4 cup honey or maple syrup - 1/4 cup coconut oil, melted - 1 large egg (or flax egg for a vegan option) - 1 cup all-purpose flour (or whole wheat flour) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1 cup fresh or frozen blueberries - 1/2 teaspoon vanilla extract These ingredients work together for a soft, moist muffin full of flavor. You can easily swap ingredients to fit your taste. Here are some ideas: - Use applesauce instead of Greek yogurt for a lighter muffin. - Swap honey for agave syrup if you want a vegan option. - Try almond milk or oat milk for a dairy-free choice. - Use whole wheat flour for more fiber and nutrients. Feel free to get creative and make the recipe your own! When picking blueberries, fresh berries should be firm, plump, and deep blue. Look for: - No green or red spots. - A slight bloom, which shows ripeness. If you choose frozen blueberries, select ones with no added sugar. They are easy to use straight from the bag. Just fold them into the batter gently to avoid breaking them. Enjoy the burst of flavor in each bite! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature will help our muffins rise nicely. While the oven heats up, get your muffin tin ready. You can use paper liners or grease the cups lightly with oil. This step helps the muffins release easily after baking. In a medium bowl, add 1 cup of rolled oats and 1 cup of milk. Stir them together and let them soak for about 10 minutes. This softens the oats and makes the muffins chewy. In another large bowl, whisk 1/2 cup Greek yogurt, 1/4 cup honey, 1/4 cup melted coconut oil, and 1 large egg. If you prefer a vegan version, use applesauce and a flax egg. Don’t forget to add 1/2 teaspoon of vanilla extract for flavor. Now, let’s mix dry ingredients. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Make sure everything is mixed well. Next, take the soaked oats and gently fold them into the wet mixture. Then, slowly add the dry ingredients. Mix until just combined. Be careful not to overmix; this keeps the muffins light and fluffy. Finally, fold in 1 cup of blueberries gently, so they stay whole. Now your batter is ready! To bake muffins just right, follow a few simple steps. First, preheat your oven to 350°F (175°C). This helps the muffins rise evenly. Next, use room temperature ingredients. Cold ingredients can affect the batter. When mixing, combine wet and dry ingredients gently. Overmixing can make muffins tough. Fill each muffin cup about two-thirds full. This allows space for rising. Lastly, check for doneness with a toothpick. If it comes out clean, your muffins are ready! To keep your muffins fresh, let them cool completely. Then, store them in an airtight container. Place parchment paper between layers to avoid sticking. If you have many muffins, freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you want one, just thaw it at room temperature or warm it in the oven. This keeps the flavor and texture nice. You can make blueberry oatmeal muffins even tastier! Try adding spices like nutmeg or ginger for warmth. You can also mix in chopped nuts for crunch. Walnuts or pecans work great. If you like a hint of citrus, add some lemon zest. This brightens the flavor. For a fun twist, swap blueberries for other fruits. Raspberries or chopped apples can work well too. These little changes make your muffins unique every time! Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries when they are in season. If using frozen, do not thaw them to prevent them from becoming mushy. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense muffins. Check for Doneness: Use a toothpick inserted into the center of a muffin to check for doneness. It should come out clean or with a few crumbs, but not wet batter. Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain their shape and prevents them from becoming soggy. {{image_2}} You can change the flavor of your muffins by adding different fruits. Try using raspberries, strawberries, or chopped apples instead of blueberries. Each fruit gives a new taste and texture. For example, strawberries add a sweet and juicy burst. Raspberries bring a nice tartness that balances the sweetness well. Just like with blueberries, be careful when folding the fruit in. You don’t want to mash them! Making vegan muffins is simple. Swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. For the Greek yogurt, use applesauce. It keeps the muffins moist. To make them gluten-free, use almond flour or a gluten-free flour blend. Both options work great and still taste yummy. For a fun crunch, add nuts or seeds to your muffins. Chopped walnuts or pecans add a nice texture. Sunflower seeds or pumpkin seeds also work well. Add about 1/4 cup of your choice to the batter. Mix them in gently with the blueberries. This extra step not only boosts flavor but also adds healthy fats and protein. Enjoy your creative spin on these muffins! To keep your blueberry oatmeal muffins fresh, store them in an airtight container. This helps to lock in moisture and flavor. Place the muffins at room temperature for short-term storage. If you want to keep them longer, consider refrigeration. Just remember to bring them back to room temperature before enjoying. You can also wrap each muffin in plastic wrap for extra protection. When kept in an airtight container, blueberry oatmeal muffins last about 3 to 4 days at room temperature. In the fridge, they can last up to a week. If you notice any change in smell or appearance, it’s best to toss them out. Fresh muffins are always the tastiest! Freezing muffins is a great option for longer storage. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to enjoy, simply thaw them at room temperature or warm them up in the oven for a few minutes. This way, you can savor those delicious flavors anytime! Yes, you can make these muffins without eggs. Use a flax egg instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works well and binds the ingredients. If you need a substitute for Greek yogurt, use applesauce. It keeps the muffins moist and adds natural sweetness. Another option is any non-dairy yogurt, like almond or soy yogurt. These swaps work great and keep the recipe delicious. To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs, they're ready. You can also look for a golden-brown top and a firm texture. You can use instant oats, but the texture will change. Instant oats are finer and may make the muffins denser. For the best results, stick with rolled oats. They give the muffins a heartier texture and better flavor. In this article, we explored how to make delicious blueberry oatmeal muffins. We discussed key ingredients, including fresh blueberries and options for substitutes. I guided you through easy steps to prepare and bake your muffins. We also shared tips to store them and keep them fresh. Finally, I offered tasty variations to suit different diets and preferences. Enjoy baking these muffins, knowing you can create your own unique flavors!

Blueberry Oatmeal Muffins

Delicious and healthy muffins made with oats and blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1 2 cup Greek yogurt (or applesauce for a vegan option)
  • 1 4 cup honey or maple syrup
  • 1 4 cup coconut oil, melted
  • 1 large egg (or flax egg for a vegan option)
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • 1 2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a medium bowl, combine the rolled oats and milk. Let it soak for about 10 minutes to soften the oats.
  • In another large bowl, whisk together the Greek yogurt, honey (or maple syrup), melted coconut oil, and egg (or flax egg) until well combined. Add in the vanilla extract.
  • Gradually stir in the soaked oat mixture into the wet ingredients, mixing until combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Gently fold in the blueberries, taking care not to mash them up.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these muffins warm, dusted lightly with powdered sugar, or alongside a dollop of Greek yogurt on the side. Add a few fresh blueberries on top for a cheerful, inviting look!
Keyword blueberry, breakfast, healthy, muffins, oatmeal