5 from 18 votes
Quick Easy Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are made with steel-cut oats and fresh or frozen blueberries, resulting in a tender yet hearty texture. Ricotta or Greek yogurt adds moisture and richness, while lemon zest and juice brighten the flavor. The batter softens slightly before baking, ensuring an evenly moist crumb with lightly browned edges.
Prep Time
10 mins
Cook Time
25 mins
Servings:
12
Muffins
Course:
Dessert, Breakfast, Snacks, Baked Goods
Cuisine:
Canadian
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.
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