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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins
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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

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Simple, hearty blueberry muffins made with quick oats, a modest amount of sugar, and plenty of blueberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 large muffins
Course: Muffins & Cupcakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups quick or instant oats (about 100 g)
  • 1 cup all-purpose flour (120 g)
  • 1/3 cup granulated sugar (67 g)
  • 1 Tbsp baking powder
  • 1 cup unsweetened soy milk (240 mL)
  • 1 large egg
  • 1/4 cup oil (60 mL)
  • 1 cup blueberries (about 150 g), fresh or frozen

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Large bowl
  • whisk
  • Rubber spatula
  • Cooling rack

Method
 

Method
  1. Preheat. Heat the oven to 425°F / 220°C. Line or lightly grease 12 muffin cups.
  2. Mix the dry ingredients. Whisk together oats, flour, sugar, and baking powder.
  3. Add the wet ingredients. Add soy milk, egg, and oil. Stir only until the dry ingredients are moistened.
  4. Add blueberries. Fold in the blueberries gently. If using frozen berries, add them straight from the freezer.
  5. Fill the pan. Divide the batter among 12 cups, filling each about 2/3 full.
  6. Bake. Bake for 20-25 minutes. Begin checking around 18-20 minutes. Remove when the tops are set and lightly golden and a toothpick in the cake portion comes out clean or with a few moist crumbs; blueberry juice on the toothpick is normal.
  7. Cool. Let stand in the pan for 5 minutes, then transfer to a rack.

Notes

Variations
  • Use frozen blueberries without thawing.
  • Add 1/2 tsp cinnamon for a warmer breakfast flavor.
  • Sprinkle a little coarse sugar on top before baking if you want a sweeter crust.
Make Ahead, Storage & Freezing
  • Room temperature: Store airtight for about 2-3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Warm briefly before serving.
Tip to Hand Down
Once the oats and liquid meet, work quickly and gently. The less you fuss with the batter, the softer the muffins will be.

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