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Freshly baked blueberry muffins with crumb topping in paper liners on a plate.

Moist Blueberry Oatmeal Muffins with Quick Oats

Amber Bondar
These Blueberry Oatmeal Muffins are made with quick oats soaked in acidified milk, frozen cultivated blueberries, and pantry staples for a moist, lightly sweetened breakfast muffin. The oats create a tender crumb and hearty texture that stays soft for days, making these muffins ideal for meal prep, quick breakfasts, and lunch box snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 12
Calories 194 kcal

Equipment

  • 12 Cup Muffin Pan
  • Paper liners (optional)
  • Large Mixing Bowl
  • Small Bowl
  • Measuring Cups
  • Tablespoon
  • Teaspoon
  • Wire Rack

Ingredients
  

  • 1 cup Quick Oats
  • ½ cup 2% Milk
  • 1 Tbsp White Vinegar
  • ½ cup Vegetable Oil Or Other Neutral Oil
  • ½ cup White Sugar
  • 1 Lrg Egg
  • 1 Tsp Vanilla Extract
  • 1 cup All-purpose Flour
  • 1 Tsp Salt
  • ½ Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 cup Blueberries Cultivated or wild- frozen
  • 1 Tbsp All-purpose Flour
  • 2 Tbsp Coarse Sugar Crystals *Optional

Instructions
 

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or grease the cups well.
  • In a large bowl, combine the quick oats, milk, and vinegar. Let the mixture sit for 3 minutes so the oats can absorb some of the liquid.
    1 cup Quick Oats, ½ cup 2% Milk, 1 Tbsp White Vinegar
  • Add the vegetable oil, white sugar, egg, and vanilla extract. Stir until combined.
    ½ cup Vegetable Oil, ½ cup White Sugar, 1 Lrg Egg, 1 Tsp Vanilla Extract
  • Add the flour, salt, baking soda, and baking powder. Stir just until no dry streaks remain.
    1 cup All-purpose Flour, 1 Tsp Salt, ½ Tsp Baking Soda, 1 Tsp Baking Powder
  • Place the frozen blueberries in a small bowl and toss them with 1 tablespoon flour. Fold the blueberries gently into the muffin batter.
    1 Tbsp All-purpose Flour, 1 cup Blueberries
  • Divide the batter evenly among the 12 muffin cups.
  • Sprinkle the tops with coarse crystal sugar.
    2 Tbsp Coarse Sugar Crystals
  • Bake at 425°F for 10 minutes.
  • Without opening the oven, reduce the temperature to 350°F and continue baking for 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the muffin pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

Notes

Notes

  • The batter will be thick, similar to prepared instant oatmeal. Do not add extra milk.
  • Frozen blueberries can be added directly from the freezer without thawing.
  • These muffins may seem almost like baked oatmeal when warm but develop a more traditional muffin texture after resting.
  • Flavor improves after sitting overnight.
  • Wild blueberries can be substituted for a stronger blueberry flavor.
  • If serving the same day, orange zest, cinnamon, cardamom, or chai spice can add extra flavor.

Nutrition

Calories: 194kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 1mgSodium: 282mgPotassium: 64mgFiber: 1gSugar: 11gVitamin A: 31IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword blueberry, fruit muffin, oatmeal, oats, summer recipes
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