Description
These One Bowl Blueberry Oatmeal Muffins are a quick and easy breakfast or snack option, bursting with fresh blueberries and a wholesome touch of oats. Made in just one bowl with simple pantry ingredients, they are moist, tender, and lightly sweetened, perfect for any time of day.
Ingredients
Dry Ingredients
- ½ cup whole rolled oats or quick oats
- 1¼ cups unbleached all-purpose flour or gluten-free flour blend
- ½ cup granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional)
- 1½-2 tablespoons raw turbinado sugar or coconut sugar
Wet Ingredients
- ½ cup orange juice, milk (dairy or plant-based), or water
- ½ cup neutral oil (such as canola or sunflower oil)
- 1 egg, slightly beaten
Additional Ingredients
- 1 pint fresh blueberries or 2 cups frozen blueberries, thawed and drained
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the muffins to a golden finish.
- Soak Oats: In a large bowl, combine the oats with your choice of liquid (orange juice, milk, or water). Let this mixture sit for 5 to 10 minutes, allowing the oats to soften and absorb the liquid.
- Mix Batter: Add the flour, sugar, baking powder, salt, baking soda, oil, and beaten egg to the soaked oats. Mix everything together well until fully combined. Then gently fold in the blueberries, taking care not to crush them. The batter will be thick.
- Portion Batter: Use a #12 (⅓ cup) cookie scoop or spoon to divide the batter evenly into a muffin tin lined with 12 paper baking cups or greased to prevent sticking.
- Add Topping: Sprinkle the turbinado or coconut sugar and cinnamon (if using) on top of each muffin batter portion to add texture and flavor.
- Bake: Place the muffin tin in the oven and bake for 16 to 21 minutes, or until the tops are golden brown and feel firm when gently pressed.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm. These muffins are best enjoyed fresh but can be stored for later.
Notes
- You can substitute frozen blueberries, just thaw and drain them before use to avoid excess moisture in the batter.
- Using unbleached all-purpose flour results in a tender crumb, while a gluten-free flour blend works well for gluten-intolerant diets.
- Adjust the sugar on top to your taste preference or skip the cinnamon if you prefer.
- For a dairy-free version, use plant-based milk or water and ensure your sugar choice is vegan if needed.
- Do not overmix the batter once the blueberries are added to keep them intact and distribute them evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American