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Blueberry Oats Muffins

Blueberry Muffins Full Recipe
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 12
Calories: 220
Best Season: Suitable throughout the year
Blueberry Oats Muffin
    Dry Ingredients:
  • 2 Cups All Purpose Flour (240g)
  • 2 Teaspoons Baking powder
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground cinnamon (optional, for warmth)
    • Wet Ingredients:
  • 3/4 Cup Granulated Sugar (150g)
  • 2 large Eggs, at room temperature
  • 1/3 Cup Vegitable Oil (80ml)
  • 1/2 Cup Whole Milk (Or Butter Milk)
  • 1/4 Cup Sour Cream (60g)
  • 1 Teaspoon Pure vanilla extract
  • 1 Zest lemon (optional, enhances blueberry flavor)
    • Add Ins:
  • 1 Cup Fresh Blueberries (Or Frozen)
  • 1 Tablespoon All-purpose flour (to toss with blueberries, prevents sinking)
    • Optional Streusel Topping:
  • 1/4 Cup Granulated Sugar (50g)
  • 1/4 Cup All Purpose Flour (30g)
  • 2 tablespoons Unsalted Butter (28g)
  • 1/2 Teaspoon Ground cinnamon
Instructions
    1. Preheat the Oven:
  1. 1
    - Set oven to 375°F (190°C).
  2. 2
    - Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
    3. 2. Prepare the Blueberries:
  3. 3
    - In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking during baking. Set aside.
    4. 3. Mix Dry Ingredients:
  4. 4
    - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
    5. 4. Mix Wet Ingredients:
  5. 5

    In a separate medium bowl, whisk the sugar and eggs until light and frothy, about 1 minute.

  6. 6

    Add the vegetable oil (or melted butter), milk, sour cream (or yogurt), vanilla extract, and lemon zest (if using). Whisk until smooth and fully combined.

    7. 5. Combine Wet and Dry Ingredients:
  7. 7

    Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula or wooden spoon until just combined. Avoid overmixing; a few small lumps are okay.

  8. 8

    Gently fold in the flour-coated blueberries, being careful not to crush them.

    9. 6. Make the Streusel Topping (Optional):
  9. 9

    In a small bowl, combine the sugar, flour, and cinnamon. Add the cold cubed butter.

  10. 10

    Use your fingers or a fork to mix until the mixture resembles coarse crumbs.

  11. 11

    Sprinkle evenly over the muffin batter after filling the tin.

    12. 7. Fill the Muffin Tin:
  12. 12
    - Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. A large cookie scoop works well for this.
  13. 13

    If using streusel, sprinkle it generously over the top of each muffin.

    14. 8. Bake:
  14. 14

    Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

  15. 15

    If using frozen blueberries, baking may take 1–2 minutes longer.

    16. 9. Cool:
  16. 16

    Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely or serve warm.

    17. 10. Serve and Store:
  17. 17

    Enjoy muffins warm or at room temperature.

  18. 18

    Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins can also be frozen for up to 3 months; thaw at room temperature or reheat in a 300°F (150°C) oven for 5–10 minutes.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 32g11%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keywords: Blueberry Oats Muffins, Blueberry Muffins
Read it online: https://dailyflavour.com/recipe/blueberry-oats-muffins/