VNiceFood

The Blueberry Oatmeal Muffins I Make for Healthy Mornings

The Blueberry Oatmeal Muffins I Make for Healthy Mornings
Prep
40 min
Cook
20 min
Total
60 min
Serves
12
Calories
180 kcal

Ingredients

  • 1 cupmilk ((240ml))
  • 1 cupold-fashioned whole rolled oats ((85g))
  • 1 and 1/4 cupsall-purpose flour ((156g, spooned & leveled))
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonground cinnamon
  • 1/2 teaspoonsalt
  • 1/2 cupunsalted butter ((8 Tbsp; 113g, melted and slightly cooled))
  • 1/2 cuphoney ((170g))
  • 1 largeegg ((at room temperature))
  • 1 teaspoonpure vanilla extract
  • 1 cupfresh or frozen blueberries ((140g, see note if using frozen))

Instructions

  1. 1

    Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.

  2. 2

    Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

  3. 3

    Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk melted butter, honey, egg, and vanilla extract until combined. Pour wet into dry ingredients, add soaked oats and blueberries, and gently fold until combined.

  4. 4

    Spoon the batter into muffin liners, filling to the top. Bake for 5 minutes at 425°F, then reduce oven to 350°F and bake another 16-17 minutes until a toothpick comes out clean.

  5. 5

    Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

  6. 6

    Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.