Easy Blueberry Muffins with Oats – The One-Bowl Recipe

Why You’ll Love Easy Blueberry Muffins with Oats – The One-Bowl Recipe

These muffins are everything you want in a quick, easy, and nutritious treat. The combination of oats and blueberries not only adds texture but also makes these muffins feel more wholesome. The one-bowl method means less mess and cleanup, making it a perfect recipe for those who want something quick and simple. With no need for an electric mixer, these muffins come together in minutes, and the result is a batch of soft, tender, and slightly sweet muffins that are perfect for breakfast, lunchboxes, or a mid-afternoon snack.

Ingredients

• 1 cup rolled oats

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar (or substitute with honey or maple syrup)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1 large egg

• 1/2 cup milk (dairy or plant-based)

• 1/4 cup vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh or frozen blueberries

• 1 tablespoon flour (to toss the blueberries in)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

2. Prepare the Dry Ingredients: In a large mixing bowl, combine the rolled oats, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Stir to combine.

3. Add the Wet Ingredients: In the same bowl, add the egg, milk, vegetable oil (or melted butter), and vanilla extract. Stir everything together until just combined. Be careful not to overmix the batter, as that can make the muffins tough.

4. Toss the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins while baking.

5. Fold in the Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed.

6. Fill the Muffin Tin: Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly domed.

8. Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Servings and Timing

• Servings: 12 muffins

• Prep Time: 10 minutes

• Bake Time: 18-20 minutes

• Total Time: 30 minutes

Variations

• Add-ins: You can mix in other ingredients like chopped nuts (walnuts or almonds), raisins, or even a handful of dark chocolate chips for an extra treat.

• Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and oil to make these muffins vegan.

• Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

• Sweetener Options: You can substitute granulated sugar with honey, maple syrup, or coconut sugar for a more natural sweetener option.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days.

• Freezing: These muffins freeze well! Allow them to cool completely, then wrap them in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, simply microwave for 20-30 seconds or thaw at room temperature.

• Reheating: Reheat individual muffins in the microwave for about 15-20 seconds for a warm, fresh taste.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them beforehand. Just toss them straight into the batter, and they will bake up perfectly.

Can I make these muffins without oats?

Yes, if you don’t want oats in your muffins, you can substitute the oats with an additional 1/2 cup of flour for a lighter texture.

Can I make this recipe without eggs?

Yes, for an egg-free version, you can use a flax egg or chia egg (1 tablespoon ground flax or chia seeds mixed with 2.5 tablespoons water).

How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the sugar to 3/4 cup or add a drizzle of honey or maple syrup on top before baking.

Can I use other berries?

Yes, you can replace the blueberries with raspberries, blackberries, or a mix of berries for a different flavor.

Can I use almond milk or another plant-based milk?

Yes, any plant-based milk like almond, oat, or soy milk works well in this recipe.

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a small amount of flour before adding them to the batter helps to keep them suspended throughout the muffins as they bake.

How do I know when the muffins are done?

Insert a toothpick or cake tester into the center of a muffin. If it comes out clean or with just a few crumbs attached, they’re done. If it’s wet, bake for a few more minutes.

Can I double this recipe?

Yes, you can double the recipe and make 24 muffins. Just be sure to adjust your baking time slightly, depending on your oven.

Can I use a different flour?

Yes, you can try using whole wheat flour for a healthier version or even a gluten-free flour blend if needed.

Conclusion

These Easy Blueberry Muffins with Oats are the perfect go-to recipe for a quick, healthy breakfast or snack. With just one bowl, a few simple ingredients, and a short bake time, you’ll have fresh, fluffy muffins that are sure to become a favorite. The oats provide heartiness and texture, while the blueberries add a burst of sweetness, making them the ultimate feel-good treat. Whether enjoyed on-the-go or as part of a weekend brunch, these muffins are sure to please everyone!