The muffins are perfectly sweetened and can be enjoyed for breakfast or as a snack! Making the Blueberry Oatmeal Muffins is simple without an electric mixer, and the recipe is easy to follow.
Delicious Blueberry Oatmeal Muffins
Adding oats to muffins makes them wholesome, hearty, and filling. When oats are paired with juicy blueberries, muffins become more flavorful and delicious! Blueberry Oatmeal Muffins are fluffy, buttery, moist, and loaded with blueberries. I used all-purpose flour and oats, but you can swap half of the flour with whole wheat flour. Adding whole wheat flour will make the muffins healthier and more wholesome. The recipe is straightforward, and an electric mixer is not needed. You can customize it by swapping one or more ingredients or adding more add-ins.
How To Make Blueberry Oatmeal Muffins
Combine oats and buttermilk in a bowl or measuring cup, stir well, and let stand for 15-20 minutes. This step is crucial as it allows the oats to absorb the milk, making them softer and more flavorful in the final muffins.
Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick oil spray. Set it aside. Add flour, baking powder, baking soda, and salt in a bowl and whisk until well combined.
Fold blueberries into the flour mixture and gently mix well. Set aside.
Combine melted butter, sugar, and vanilla in a large mixing bowl. Whisk until well combined.
Add oat mixture and mix until everything is well combined.
Mix the flour mixture in 2-3 parts until everything is combined. Do not overmix.
Spoon the batter into the muffin pan, filling each tin all the way to the top. Use a cookie or ice cream scoop for easy and even distribution. If desired, top the muffin batter with a cane or coarse sugar.
Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F(180°C). Continue baking for 12-14 minutes or until the toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
More Eggless Muffins
Recipe Card
Buttermilk Substitute: If you do not have a store-bought buttermilk, make the substitute at home. Add a tablespoon of white vinegar or lemon juice to a cup of milk, stir, and let it stand for 5 minutes. Your buttermilk substitute is ready to use! You can also check out the detailed post on buttermilk substitute: Homemade Buttermilk Substitute. Measuring: Measure all ingredients correctly, using a kitchen scale, for the best results. To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
