Oatmeal Blueberry Muffins

4.1
(447)

These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!

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Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
12
Yield:
1 dozen muffins

Ingredients

  • 1 cup milk

  • ¼ cup vegetable oil

  • 1 egg

  • 1 ¼ cups quick cooking oats

  • 1 cup all-purpose flour

  • cup white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup blueberries, rinsed and drained

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.

  3. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

156 Calories
6g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 156
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 17mg 6%
Sodium 234mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 8g
Protein 4g
Vitamin C 1mg 6%
Calcium 100mg 8%
Iron 1mg 6%
Potassium 87mg 2%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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