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The Ultimate Soft & Healthy Blueberry Oatmeal Muffins: An Easy Recipe for Fluffy Breakfast Treats

A close-up of a perfectly baked blueberry oatmeal muffin with a crumbly top, sitting on a white plate.
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Make soft, fluffy blueberry oatmeal muffins using simple ingredients. This easy recipe delivers wholesome breakfast treats bursting with juicy berries and a tender crumb that stays moist for days.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned, not instant)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (any kind)
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, and salt. This mixes your dry ingredients.
  3. In a separate medium bowl, whisk together the egg, milk, oil, and vanilla extract until combined. This is your wet mixture.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries and lemon zest, if using. Toss them lightly so they distribute evenly without crushing them.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor and a slight crunch, sprinkle a teaspoon of coarse sugar over the top of each muffin before baking.
  • If you use frozen blueberries, do not thaw them. Toss them with one teaspoon of flour before adding them to the batter to help prevent sinking.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw on the counter or reheat briefly.

Nutrition

Find it online: https://tastethisplate.com/blueberry-oatmeal-muffins-easy-recipe/