Blueberry Oatmeal Muffins
These Blueberry Oatmeal Muffins have the best texture, made with sweet blueberries, oats, and a hint of lemon flavors.
Equipment
- Muffin Tin
- mixing bowls
- whisk
- spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour plus more for dusting
- 1.25 cups rolled oats also known as large flake oats
- 1 teaspoon baking soda
- 1.5 teaspoon baking powder
- 1 tablespoon cornstarch optional
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups white sugar
- 2 tsps vanilla
- 0.5 cups oil
- 1 cups buttermilk room temperature
- 2 large eggs room temperature
- 1 tablespoon lemon zest about 1 medium-sized lemon
Berries
- 1 cups fresh blueberries dust in flour before adding
Instructions
Preparation
- Preheat the oven to 375°F/190℃. Line muffin tins with liners and set aside.
- In a medium bowl, mix all dry ingredients and set aside.
- In a large bowl, combine white sugar and lemon zest for 2 minutes.
- Add wet ingredients to the large bowl and whisk until well combined.
- Gently fold in dry ingredients to create a soft batter. Don't over-mix.
- Toss blueberries in flour and mix them into the batter.
- Divide batter into liners, add extra blueberries and sugar on top if desired.
- Bake for 23-28 minutes until toothpick comes out dry.
Notes
For the buttermilk, you can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for at least 10 minutes. Use fresh blueberries; if using frozen, do not thaw them before adding.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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