Quick Easy Blueberry Oatmeal Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
12 Muffins
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Course
Dessert, Breakfast, Snacks, Baked Goods
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Cuisine
Canadian
Quick Easy Blueberry Oatmeal Muffins
Description
Quick Easy Blueberry Oatmeal Muffins combine unbleached flour, steel-cut oats, sugar, and leavening agents with wet ingredients including eggs, ricotta cheese or Greek yogurt, vegetable oil, vanilla, lemon zest, and juice. The mixture rests briefly to let the oats hydrate before blueberries are folded in gently to avoid breaking them up.
Portioned into muffin liners, the batter is baked at 375°F until a toothpick comes out clean, typically 23 to 27 minutes. The muffins have subtle browning around the edges while remaining soft inside, delivering a tender texture enriched by fresh lemon notes and bursts of juicy blueberries.
These muffins work well for breakfast or snacks, offering whole-grain components combined with fresh fruit and dairy for a balanced treat.
Ingredients
- 1 ¼ c unbleached flour
- 1 c steel cut oats
- ½ c sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2 egg
- 1 c ricotta cheese or plain Greek yogurt
- ¼ c vegetable oil
- 2 teaspoon vanilla
- 1 c blueberries
- 1 teaspoon lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375'.
- Stir all dry ingredients together in a large bowl.
- In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. ½ c volume) then add the yogurt, oil, vanilla and lemon and stir until mixed.
- Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats for 5 minutes.
- Line a 12 cup muffin tin with liners. Stir blueberries into the batter gently and then spoon into the muffin cups. (If you are using frozen berries, you may want to sprinkle them directly into muffin tins between layers of batter so they don't bleed color through the batter) These will be quite full, that's ok. Put the muffins into the oven and bake 23-27 min (my batches take exactly 25 minutes).
- The muffins will be lightly browned on some edges but not brown all over. Test with a toothpick, it should come out clean when muffins are done. Remove from oven and let sit 5 minutes before removing muffins from tins and place on cooling rack. Stored in a covered container once completely cool, these will keep easily for 3 days.
User Reviews
Overall Rating
5
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