Print

Easy Make-Ahead Blueberry Oatmeal Muffins

easy make-ahead blueberry oatmeal muffins - featured image
Print Recipe

Tender, lightly sweetened blueberry oatmeal muffins that are hearty yet soft, perfect for busy mornings and can be made ahead and frozen.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 1 cup all-purpose flour (120g) (can substitute half with whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (120ml) (can substitute dairy-free yogurt)
  • 1/2 cup milk (120ml), any variety (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (150g) (frozen can be used if tossed in flour first)
  • Optional add-ins: 1/4 cup chopped walnuts or pecans, or 1 tablespoon chia seeds

Instructions

  1. Preheat oven to 375°F (190°C). Grease muffin tin or line with paper liners.
  2. In a large bowl, whisk together rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using.
  3. In a separate bowl, beat eggs until frothy. Add Greek yogurt, milk, sugar, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix.
  5. Fold in blueberries and optional nuts or seeds gently to avoid breaking the berries.
  6. Spoon batter evenly into muffin cups, filling each about 3/4 full (makes 12 muffins).
  7. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 3 months.

Notes

[‘Do not overmix the batter to avoid tough muffins.’, ‘Use fresh, firm blueberries for best results; toss frozen berries in flour before folding in.’, ‘Room temperature eggs and milk help batter blend smoothly.’, ‘Measure flour accurately by spooning and leveling or weighing.’, ‘Let muffins cool completely before storing to prevent sogginess.’, ‘To prevent blueberries from sinking, toss them in a little flour before folding into batter.’, ‘Muffins freeze well; wrap individually for best storage.’, ‘Reheat frozen muffins in microwave for 30-40 seconds wrapped in a damp paper towel.’]

Nutrition

Keywords: blueberry muffins, oatmeal muffins, make-ahead breakfast, easy muffins, healthy muffins, quick breakfast, freezer-friendly

Find it online: https://snappyspoon.com/easy-make-ahead-blueberry-oatmeal-muffins-recipe-for-busy-mornings/