Blueberry Oatmeal Muffins

Blueberry oatmeal muffins, delicious, simple, soft, and fluffy oatmeal muffins bursting with juicy blueberries. Serve warm for breakfast or have as a nice snack

For those of you who love blueberries, you must try these muffins!

This muffin recipe is based on our classic, basic oats muffin recipe.

The addition of blueberries gives you a slight tangy, sweet and fruity flavor, and that, combined with the soft, fluffy texture of the muffins makes for a perfect combination.

The oats in these muffins give them an extra texture and makes them a little more filling then a regular muffin without oats.

You will find these muffins to be ever so tender and soft.

That's down to the combination of milk and lemon juice, which turns into buttermilk.

Not everyone has buttermilk at home so we've just given you our quick homemade version which consists of 2 ingredients, milk and lemon juice.

That's all it is! Always handy to keep a bottle of lemon juice in your pantry!

We've answered a few questions below about muffins and how to troubleshoot.

If you've baked muffins before and they haven't turned out as you expected, perhaps a bit soggy, maybe tough or dense?

Maybe tasteless, you do need to be careful and check the ingredients to muffin recipes.

For example, a little too much baking powder, or too less, can make a difference too.

So follow this recipe as it is, and you shouldn't have any problems, but end up with perfectly soft, fluffy, and tasty blueberry muffins.

You can eat these as a sweet muffin, perhaps for breakfast, or brunch or as a snack.

They aren't particularly sweet, so if you do want sweeter, double the sugar quantity.

How can I make my muffins light and fluffy?

Having ingredients such as eggs, butter, and milk at room temperature helps with a softer texture and will allow the air inside the batter to expand during baking which makes the muffins fluffier and lighter.

What is the secret to making moist muffins?

Add lemon juice to the milk to turn it into buttermilk will give you a lovely moist and soft texture.

Why are my muffins soggy inside?

This usually happens if you leave muffins to cool in their pans for too long.

Simply allow to cool for 5 minutes and then transfer them to a cooling rack to allow the cooler outside air to circulate around them.

Prep Time

20 Minutes

Bake Time

15 - 18 Minutes

Serves

12

Ingredients

Dry Ingredients

1 ½ cups or 180 g All-Purpose / Plain Flour
½ cup or 100g Regular Sugar
½ teaspoon salt
1 tablespoon baking powder
½ cup or 45g rolled oats, old-fashioned or quick-cooking

Wet Ingredients

1 cup or 220 ml milk
2 Tablespoons lemon juice
⅓ cup or 65 ml vegetable oil
2 large eggs
1 teaspoon vanilla extract
7 oz or 200 g Blueberries, fresh or frozen

These are not particularly sweet muffins. If you want sweeter, add a few more tablespoons of sugar.

Instructions

1. Preheat the oven to 400 F or 200 C. Lightly grease a standard muffin pan or line the pan with 12 papers.

2. In a bowl, add the milk and lemon juice, stir,

and then add the oatmeal.

3. Stir in the oats very well so they can all soak and become soft.

Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.

4. In a separate large bowl, measure out the remaining dry ingredients

and combine so everything is mixed in well.

5. Add the wet ingredients to the dry ingredients, and stir just enough until combined.

Make sure you do not over mix as this will toughen the muffins.

6. Wash the Blueberries

7. Take an ice cream scoop or large spoon and add the batter to the lined muffin pan.

Keep scooping until all the batter is used up.

8. Place 4-5 blueberries on top of each muffin batter so it sits on top.

9. Bake for 15 - 18 minutes, until golden brown and the cake tester, comes out clean.

10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.

Serve whilst warm or store in an airtight container.

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