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Muffins have long been a beloved choice for breakfast and snacks, celebrated for their versatility and convenience. Whether enjoyed on the go or savored with a cup of coffee, muffins offer a delightful way to start the day or satisfy a midday craving. Among the endless flavor possibilities, blueberry muffins stand out as a classic favorite, bringing a burst of sweetness and a hint of tartness with every bite.

Blueberry Oatmeal Muffins

Indulge in the wholesome goodness of Blueberry Bliss Oatmeal Muffins! This healthy twist on a classic favorite features rolled oats, whole wheat flour, and naturally sweet blueberries, making them perfect for breakfast or a snack. Packed with fiber and antioxidants, these muffins not only satisfy your cravings but also support your health. Easy to make and customizable, they’re a delightful treat you'll want to bake again and again!
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Ingredients
  

1 cup rolled oats

1 cup milk (dairy or non-dairy)

1 cup whole wheat flour

1/2 cup brown sugar (packed)

1/4 cup coconut oil (melted) or unsalted butter (melted)

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.

    Prepare Oats: In a medium bowl, combine the rolled oats and milk. Let them sit for about 10-15 minutes to allow the oats to absorb some of the liquid and soften.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil (or butter), brown sugar, eggs, and vanilla extract until smooth.

        Combine Dry Ingredients: In a separate bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, and salt until evenly combined.

          Combine Components: Add the soaked oats mixture into the wet ingredients and stir gently. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Do not over-mix; a few lumps are okay.

            Fold in Blueberries: Gently fold in the blueberries (and nuts if using) until uniformly distributed throughout the batter.

              Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full to allow room for rising.

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

                  Cool Down: Once done, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and Enjoy: Serve warm or at room temperature. These muffins are perfect for breakfast, snacks, or even dessert!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins