Blueberry Oatmeal Muffins
These healthy blueberry oatmeal muffins are easy to make with nutritious ingredients. They're light and moist and bursting with fresh blueberries!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup all-purpose flour (or whole wheat pastry flour)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 1 ½ tsp ground cinnamon
- ½ cup whole milk
- ½ cup sour cream (or Greek yogurt)
- ¼ cup butter (melted)
- ½ cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 cup old fashioned oats
- 1 cup blueberries
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit.
- 2
Grease two, standard 12-cup muffin tins. Set aside.
- 3
In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
- 4
In a large bowl, whisk together milk, sour cream, melted butter, maple syrup and eggs.
- 5
Add the dry ingredient mixture and stir to combine.
- 6
Stir in oats.
- 7
Then, fold in blueberries until evenly distributed.
- 8
Pour ¼ cup batter into each well of the prepared muffin tins, spacing them out so you will have 7 per tin (this helps them rise better)
- 9
Bake 17-19 minutes, ,or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
- 10
Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
- 11
Transfer to a wire rack to cool completely.