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In the quest for healthy and delicious breakfast options, blueberry oatmeal muffins stand out as a delightful choice. These muffins are not only a feast for the taste buds but also a powerhouse of nutrition. Packed with whole grains and bursting with the sweet yet tangy flavor of blueberries, they are ideal for busy mornings or a quick snack on the go. The combination of oats and blueberries brings a wealth of health benefits, making these muffins an essential addition to your recipe collection.

Blueberry Oatmeal Muffins

Discover the joy of making Berrylicious Blueberry Oatmeal Muffins, a nutritious and delicious breakfast option that’s perfect for busy mornings. These easy-to-make muffins are packed with whole grains, antioxidants, and healthy fats, making them a satisfying choice for any time of day. Enjoy the sweet-tangy flavor of blueberries paired with the hearty texture of oats. Ideal for meal prep, they can be stored or frozen for later. Elevate your morning routine with this delightful recipe!
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Ingredients
  

1 cup rolled oats

1 cup buttermilk (or milk mixed with 1 tbsp vinegar)

1 cup all-purpose flour

½ cup brown sugar (packed)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 large eggs

⅓ cup vegetable oil (or melted coconut oil)

1 tsp vanilla extract

1 ½ cups fresh or frozen blueberries

Optional: ¼ cup chopped nuts (walnuts or pecans)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare Oats: In a mixing bowl, combine 1 cup of rolled oats with 1 cup of buttermilk. Let this mixture sit for about 10-15 minutes so that the oats can absorb some liquid and soften.

      Mix Dry Ingredients: In another large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed. Set aside.

        Combine Wet Ingredients: After the oats have softened, add the eggs, vegetable oil, and vanilla extract to the oat mixture. Whisk until all the wet ingredients are thoroughly combined.

          Combine Mixtures: Pour the wet oat mixture into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix; a few lumps are okay.

            Add Blueberries: Gently fold in the blueberries and, if using, the chopped nuts into the batter until they are evenly distributed.

              Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool Down: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and Enjoy: Enjoy these delicious blueberry oatmeal muffins warm or at room temperature. They make a perfect breakfast or snack option.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins