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Blueberry Muffins + Oats

Bring warmth to your kitchen with these wholesome Blueberry Muffins + Oats, a rustic and satisfying breakfast treat packed with juicy berries and crunchy streusel.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Oat Muffin Batter:
  • 1½ cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 cup buttermilk
  • 1 large egg, room temperature
  • ½ cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1½ cups fresh or frozen blueberries
  • 1 tbsp flour (for tossing berries)
For the Crunchy Oat Streusel Topping:
  • 3 tbsp old-fashioned rolled oats
  • 1 tbsp brown sugar
  • 1 tbsp melted butter
  • ¼ tsp ground cinnamon

Method
 

  1. Prep and Soak Oats: Preheat your oven to 375°F and line a twelve cup muffin tin with paper liners. In a small bowl, combine the rolled oats and buttermilk. Let sit for ten to fifteen minutes to soften the oats.
  2. Mix Dry and Wet Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk the egg, melted butter, vanilla, and the soaked oat mixture. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
  3. Fold in Blueberries & Prep Topping: Toss the blueberries with one tablespoon of flour so they do not sink to the bottom. Gently fold them into the batter. In a tiny bowl, mix the streusel ingredients until crumbly.
  4. Bake: Divide the batter evenly among the twelve muffin cups. Sprinkle the crunchy oat streusel over each one. Bake for eighteen to twenty minutes until golden brown and a toothpick comes out clean. Cool for five minutes, then move to a wire rack.

Notes

  • Frozen Berry Tip: Do not thaw frozen blueberries before tossing them with flour and folding them into the batter. This keeps them from bleeding purple color into your muffins.
  • Make Ahead & Freeze: Wrap cooled muffins individually in plastic wrap and store them in a freezer bag for up to 3 months. Just pop one in the microwave for 20 seconds to reheat.