Blueberry Oatmeal Muffins

Muffins have secured their place as one of the most beloved breakfast and snack options across the globe. Their versatility, ease of preparation, and delightful variety make them a favorite among busy families, health enthusiasts, and culinary aficionados alike. Among the myriad of muffin flavors, Blueberry Burst Oatmeal Muffins stand out as a particularly wholesome and delicious choice.

Indulge in a tasty and nutritious treat with Blueberry Burst Oatmeal Muffins! These delightful muffins blend the wholesome goodness of oats with the antioxidant-rich burst of blueberries, making them a perfect breakfast or snack. Easy to prepare, they offer a warm, satisfying bite packed with fiber and essential nutrients. Customize them with different fruits, nuts, or sweeteners to suit your taste. Bake a batch and enjoy a healthy start to your day!

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Ingredients

1 ½ cups rolled oats

1 cup almond milk (or milk of your choice)

1 cup all-purpose flour (or whole wheat for a healthier option)

½ cup brown sugar (packed)

¼ cup maple syrup (or honey)

¼ cup coconut oil (melted, or unsalted butter)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon (optional)

1 ½ cups fresh or frozen blueberries

Zest of 1 lemon (optional for added brightness)

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and line or grease a muffin tin for 12 muffins.

Soak Oats: In a medium bowl, combine the rolled oats and almond milk. Let the mixture sit for about 10-15 minutes to allow the oats to soak and soften.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and lemon zest until well-combined.

Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, and egg until smooth. Add the soaked oats mixture along with the vanilla extract, mixing until fully incorporated.

Blend Together: Pour the wet ingredients into the dry ingredients and gently fold to combine. Be careful not to overmix. The batter should be slightly lumpy.

Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin: Evenly divide the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra blueberries on top of each muffin for a pop of color.

Bake: Bake in the preheated oven for 18-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins