Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.

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Ingredients

oats oil flour milk egg blueberries granulated sugar turbinado sugar

Add the milk or orange juice to the oats and let them soak 5-10 minutes.

Add the flour, sugar, egg, oil, salt, baking soda and baking powder to the mixture.

Stir the dry and wet ingredients together to combine.

Add the berries and fold the into the batter.

Spray a non-stick 12-cup muffin pan with cooking spray, or add paper liners. Portion the batter evenly into baking pan.

Sprinkle the turbinado sugar lightly over the tops of the muffin cups. Bake at 425 degrees 16-21 minutes.

Turn the muffins out of the pan after 5 minutes, then cool on a wire rack.

Serve the muffins warm or at room temperature.

Enjoy!