Fresh baked Oatmeal Blueberry Muffins are best served warm with a cold glass of milk
There’s something comforting about a classic. Think chicken soup, a hearty stew, blueberry muffins like grandma used to bake…. foods that feel like a warm hug.
My boys love muffins like nobody’s business and they are not too picky about flavour. Pumpkin Cream Cheese, Chocolate Zucchini, Reese’s Monkey Muffins are favourites, but sometimes a simple classic like Oatmeal Blueberry Muffins are just what the day needs.
You can serve these muffins up anyway you like but for me, I can’t resist a nice warm fresh from the oven muffin with a tall glass of cold milk. It’s perfection.
Oatmeal Blueberry Muffins
Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 cups quick or rolled oats
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 tsp cinnamon
1 cup milk
1 egg
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup of blueberries fresh or frozen
Directions
Can You Freeze Blueberry Muffins?
You sure can! These blueberry muffins are easy to freeze and a great way to get ahead of the game for the busy school week. You can make a double batch of the recipe so you have some now and some for a couple of weeks down the road with hardly any extra effort on your part.
How to Freeze Muffins
- Cool muffins completely before wrapping and freezing.
- To freeze, wrap securely in foil or place in freezer bags. Label all packages with the name of the recipe and the date. Baked products should be stored at 0°F or lower. Muffins can be stored frozen for up to 3 months.
- When ready to use, pull muffins out of freezer and thaw completely at room temperature, or heat frozen muffins in the microwave to eat right away.
- To microwave, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.
Oatmeal Blueberry Muffins
Fresh baked Oatmeal Blueberry Muffins are best served warm with a cold glass of milk
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 1/2 cups quick or rolled oats
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 tsp cinnamon
- 1 cup milk
- 1 egg
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 cup of blueberries fresh or frozen
Instructions
- Preheat oven to 400 degrees.
- Spray muffin tin with cooking spray or prepare pan with muffin liners.
- Combine all dry ingredients in a large bowl.
- In a separate bowl whisk together the milk, egg, oil and vanilla.
- Add the wet ingredients to the dry ingredients. Stir until all of the ingredients are combined.
- Gently fold in the blueberries.
- Divide the batter evenly between 12 muffin cups.
- Bake for 20 minutes or until muffins are lightly browned and a toothpick comes out clean.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 183mgCarbohydrates: 26gFiber: 2gSugar: 11gProtein: 4g
Oatmeal Blueberry Muffins are the perfect addition to the your child’s school lunch bag because they are nut free and safe to bring along for snack.
Did you make this blueberry muffin recipe? Please give it a star rating or leave a comment below! Hope you loved them as much as we do!
If you love baking with blueberries, you might also want to try this Brown Butter Blueberry Bread recipe.
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Yum – these look absolutely fantastic. Can’t wait to try this recipe. I know my boys will love them!
I am going to have to make these, they would be perfect with my morning coffee
I’m craving these right now but no blueberries in the freezer.
You could always make them with chocolate chips instead lol I have one son who doesn’t like blueberries so I scoop his in the liners first and sprinkle the top with chocolate chips before finishing the rest. The warm blueberries are so good though!
Yumm. These would be a good treat for the fam jam! Thanks for the recipe!
My pleasure!
I can’t wait to try this recipe. A healthy snack and it looks so delicious.
These look hearty and healthy.
I love blueberry muffins and sometimes I switch it up and use saskatoons.
Never had any blueberries so used cranberries,they were delicious !
Can you do a cup of all purpose flour-would this change the cook time?
yes, you can do one cup of all purpose instead, same cook time
Can you substitute the whole wheat flour with baking flour
Yes for sure. I often substitute whole wheat flour in recipes and use the same amount the recipe calls for or half whole wheat and half reg flour.
I made these this morning. They were decent, but have had better. These are not very sweet, so are good if you are watching your sugar. I cooked them in a black, non-stick muffin tin at 400degree oven for 18, and that was enough. I may consider knocking off a minute or two next time.
All ovens are a bit different, not a bad idea to check a minute or two early with any recipe. Thanks!