Easy Blueberry Muffins with Oats – The One-Bowl Recipe
These Easy Blueberry Muffins with Oats are a perfect breakfast or snack that come together in just one bowl! Packed with juicy blueberries, hearty oats, and a light, fluffy texture, these muffins are the ideal combination of healthy and delicious. Simple to make and bursting with flavor, this recipe is your go-to for a quick homemade treat!
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup unsweetened applesauce (or vegetable oil)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare the dry ingredients: In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir until evenly mixed.
- Add the wet ingredients: Add the egg, milk, applesauce, and vanilla extract to the dry ingredients. Stir until just combined. Be careful not to overmix.
- Fold in the blueberries: Gently fold in the blueberries, being careful not to break them up too much. If you’re using frozen blueberries, it’s best to fold them in frozen to prevent the batter from turning purple.
- Fill the muffin cups: Divide the muffin batter evenly into the 12 muffin cups. Each should be about 3/4 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- If you prefer a sweeter muffin, you can increase the brown sugar by 2-3 tablespoons.
- For a more wholesome version, you can substitute the all-purpose flour with whole wheat flour.
- You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
