One Bowl Blueberry Oatmeal Muffins
Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and 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!
Equipment
Ingredients
- ½ cup (50 g) whole rolled oats or quick oats
- ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
- 1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend * see my note on measuring flour below
- ½ cup (100 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (125 ml) neutral oil (such as canola or sunflower)
- 1 egg slightly beaten
- 1 pint (260 g) fresh blueberries or 2 cups frozen blueberries, thawed and drained
- 1½-2 tablespoons raw turbinado sugar or coconut sugar
- ½ teaspoon ground cinnamon optional
Instructions
- Preheat oven to 425 (220 C) degrees.
- In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries. The batter will look thick.
- Divide the batter evenly (I use a #12 (⅓ cup) cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
- Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature. By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
Video
Notes
- If you don't have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
- Measuring flour: If you don't use a scale when baking, use the "fluff" method to avoid packing the flour: Briefly stir the flour in its container using a fork or whisk, then lightly spoon flour into a measuring cup and level the top with a knife.
- I've successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
- All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/4 cup of the all-purpose for whole wheat flour.
- If using cinnamon, blend it together with the turbinado sugar before sprinkling over the muffins.
- Muffins will stay fresh 1-2 days at room temperature.
- Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.
Nutrition
Calories: 212kcalCarbohydrates: 28gProtein: 3gFat: 10gSodium: 175mgFiber: 2gSugar: 14g
