Medium Breakfast

Oatmeal Blueberry Muffins

Name: Oatmeal Blueberry Muffins
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup milk; 0.25 cups vegetable oil; 1 egg; 1.25 cups quick cooking oats; 1 cup all-purpose flour; 0.33 cups white sugar; 1 tablespoon baking powder; 0.5 teaspoons salt; 1 cup blueberries , rinsed and drained

Total Time

40 min

16m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

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These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!

Ingredients

1 cup milk
0.25 cups vegetable oil
1 egg
1.25 cups quick cooking oats
1 cup all-purpose flour
0.33 cups white sugar
1 tablespoon baking powder
0.5 teaspoons salt
1 cup blueberries , rinsed and drained

Instructions

1

Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2

Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
3

Spoon batter into the prepared muffin cups, filling each 2/3 full.
4

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.