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.

Yield: 12

Oatmeal Blueberry Muffins

Print

Fresh baked Oatmeal Blueberry Muffins are best served warm with a cold glass of milk

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

1. Preheat oven to 400 degrees.
2. Spray muffin tin with cooking spray or prepare pan with muffin liners.
3. Combine all dry ingredients in a large bowl.
4. In a separate bowl whisk together the milk, egg, oil and vanilla.
5. Add the wet ingredients to the dry ingredients. Stir until all of the ingredients are combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly between 12 muffin cups.
8. Bake for 20 minutes or until muffins are lightly browned and a toothpick comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount 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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