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The Ultimate Soft & Moist Blueberry Oatmeal Muffins: Easy & Healthy Recipe

Three freshly baked blueberry oatmeal muffins with a crumbly top resting on a white plate.
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Bake these soft and moist blueberry oatmeal muffins using simple ingredients. This easy recipe delivers fluffy texture and is perfect for a healthy breakfast or snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned, not instant)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon lemon zest (optional, for brighter flavor)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. This mixes your dry ingredients.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, Greek yogurt, and vanilla extract until just combined. This is your wet mixture.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries and lemon zest, if using. Mix only enough to distribute them evenly.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist blueberry muffins, use Greek yogurt or sour cream in the batter; the acidity helps keep the crumb tender.
  • If using frozen blueberries, toss them with 1 teaspoon of flour before adding them to the batter. This helps prevent the berries from sinking to the bottom.
  • For a bakery style blueberry oat treats finish, sprinkle the tops of the batter with a small amount of coarse sugar before baking.

Nutrition

Find it online: https://fooddexterity.com/blueberry-oatmeal-muffins-easy-recipe/