If you’re looking for a breakfast treat that’s both delicious and easy to make, these blueberry oatmeal muffins are a winner. They strike the perfect balance between wholesome and sweet, making them an ideal way to start your day or a great snack anytime. Plus, they’re incredibly versatile! You can enjoy them warm with a pat of butter, or grab one on the go. Trust me, once you get a taste of these muffins, you’ll want to bake a batch every week. So, let’s dive into how you can make these tasty bites right in your own kitchen!
Servings: 12 muffins
Here is what you need:
INGREDIENTS
- 1 cup of rolled oats
- 1½ cup of low fat milk
- 2 cups of flour
- 1 tbsp of baking powder
- ¼ cup of honey
- ½ cup of caster sugar
- 1 egg (lightly beaten)
- 1½ cup of blueberries
- ¼ cup of canola oil
How to Make These Blueberry Oatmeal Muffins?
DIRECTIONS
- Preheat oven to 200C. Neatly arrange greased 12-hole deep muffin tray.
- In a bowl, place the rolled oats and pour the milk over the rolled oats, then leave oats to soak and soften for about 5 minutes.
- Silt caster sugar, baking powder, and flour into a different bowl and make a well in the center.
- In a small bowl, whisk together egg, oil, and honey.
- Now, pour the egg mixture into the flour mixture and stir quickly but do not over-mix.
- Gently fold in the blueberries.
- Scoop the mixture into the muffin tins and place in the oven to bake for 20 to 25 minutes or until puffed and golden brown and a skewer inserted in the center of the muffin comes out clean. Using a silicone baking mat can ensure your muffins bake evenly and come out effortlessly.
How to Store Blueberry Oatmeal Muffins
Once you’ve enjoyed these delicious muffins, you might be wondering how to store any leftovers. Here’s a simple guide:
If you plan to eat the muffins within a day or two, simply place them in an airtight container at room temperature. This will keep them fresh and moist.
For longer storage, you can keep them in the fridge for up to a week. Just make sure they’re in a sealed container to prevent them from drying out.
To keep them for an extended period, freeze the muffins. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy, thaw them overnight in the fridge or pop them in the microwave for a quick warm-up.
With these storage tips, you can savor your blueberry oatmeal muffins at your own pace, without worrying about them going stale!
To keep your muffins fresh and moist, I recommend using a good quality airtight container for storage.
Other muffin recipes you’ll love:
If you’re looking to keep your kitchen and meals organized while whipping up those delicious blueberry oatmeal muffins, check out this Printable Meal Planner. It’s a great tool for planning your meals and keeping track of your favorite recipes, making your baking adventures even more enjoyable!
Wrapping It Up
So there you have it, delicious, easy blueberry oatmeal muffins that are perfect for breakfast or a snack anytime. Whether you’re enjoying them fresh out of the oven or saving some for later, I hope these muffins bring a little joy to your day. They’re a great way to start the morning or to share with friends over coffee. Remember, it’s all about simplicity and flavor, so don’t stress too much about perfection. Just have fun with it, and enjoy every bite!
Happy baking!
Blueberry Oatmeal Muffins
Ingredients
- 1 cup of rolled oats
- 1½ cup of low fat milk
- 2 cups of flour
- 1 tbsp of baking powder
- ¼ cup of honey
- ½ cup of caster sugar
- 1 egg (lightly beaten)
- 1½ cup of blueberries
- ¼ cup of canola oil
Instructions
- Preheat oven to 200C. Neatly arrange greased 12-hole deep muffin tray.
- In a bowl, place the rolled oats and pour the milk over the rolled oats, then leave oats to soak and soften for about 5 minutes.
- Silt caster sugar, baking powder, and flour into a different bowl and make a well in the center.
- In a small bowl, whisk together egg, oil, and honey.
- Now, pour the egg mixture into the flour mixture and stir quickly but do not over-mix.
- Gently fold in the blueberries.
- Scoop the mixture into the muffin tins and place in the oven to bake for 20 to 25 minutes or until puffed and golden brown and a skewer inserted in the center of the muffin comes out clean. Using a silicone baking mat can ensure your muffins bake evenly and come out effortlessly.
