High-Fiber Blueberry Oat Muffins
By Daniel Brooks · How To Cook Easily
Bake blueberry oat muffins with rolled oats and fresh blueberries using measured ingredients, gentle mixing, and practical baking tips.
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 12
About this recipe
These lightly sweet blueberry oat muffins use rolled oats, fresh berries, and a short batter rest for a tender, hearty crumb.
Ingredients
- 1 cup rolled oats
- ¾ cup milk
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup neutral oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
- Stir the rolled oats and milk together in a small bowl. Set aside for 10 minutes.
- In a large bowl, whisk the all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Whisk the egg, oil, and vanilla into the oat mixture.
- Add the wet mixture to the dry ingredients and stir just until combined. Fold in the blueberries gently.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out without wet batter.
- Cool in the pan for 5 minutes, then transfer the muffins to a rack.