Golden Oat Blueberry Muffins

Blueberry Golden Oat Muffins Recipe

This Blueberry Golden Oat Muffins recipe is a perfect combination of heartiness from oats and the natural sweetness of blueberries. It’s a simple, quick recipe that’s great for breakfast, snacks, or brunch. Whether you’re whipping these up for a quick morning bite or serving them at a weekend brunch, these muffins are a delicious and healthy option. Plus, you can choose to make regular-sized or jumbo muffins, depending on your preference!

Ingredients

Nutritional Information (Per Muffin, Yield: 24 Muffins)

Instructions

1. Prepare the Muffin Tin:
   Grease 24 standard muffin cups (about 2 ½ inches in diameter) to ensure the muffins don’t stick. If you’re planning to make jumbo-sized muffins, grease a larger muffin tin. Preheat your oven to 400°F (200°C) for standard muffins. For jumbo muffins, preheat the oven to 350°F (175°C).

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2. Prepare the Blueberries:
   Before mixing the batter, toss the 2 ¼ cups of fresh blueberries with about 3 tablespoons of cake mix (this helps prevent them from sinking to the bottom of the muffins).

3. Mix the Dry Ingredients:
   In a large mixing bowl, combine the remaining cake mix, 1 cup of quick-cooking oats, and 1 teaspoon of salt. Stir well to evenly distribute the dry ingredients.

4. Incorporate Wet Ingredients:
   In a separate bowl, beat together the ¼ cup of milk, 2 large eggs, 2 tablespoons of melted butter, and 2 tablespoons of melted margarine. Slowly pour the wet mixture into the dry ingredients, stirring just until moistened. Be careful not to overmix, as this can make the muffins tough.

5. Fold in the Blueberries:
   Gently fold the blueberries into the batter, ensuring they are evenly distributed throughout.

6. Fill the Muffin Cups:
   Using a spoon or a scoop, fill each muffin cup about 2/3 full. This allows room for the muffins to rise during baking.

7. Bake the Muffins:
   For standard-sized muffins, bake in the preheated oven at 400°F (200°C) for about 13 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. For jumbo muffins, bake at 350°F (175°C) for 30 minutes, checking for doneness with a tester starting at the 25-minute mark.

8. Cool and Remove from Pan:
   Let the muffins cool in the pan for about 5 minutes before loosening the edges with a knife. Carefully remove the muffins from the pan and place them on a wire rack to cool completely.

Notes:

• Jumbo Muffins: If you’re making jumbo-sized muffins, you’ll end up with about 9 muffins instead of 24. The cooking time for jumbo muffins will be longer, about 30 minutes at 350°F (175°C). Start checking for doneness at the 25-minute mark by inserting a toothpick or cake tester in the center—if it comes out clean, they’re ready.

• Substitutions: If you prefer, you can substitute margarine with more butter for a richer flavor, or use all margarine for a lighter texture.

• Berry Options: While blueberries are classic in this recipe, feel free to experiment with other berries like raspberries or chopped strawberries for variety. You can even mix a combination of different berries for a unique flavor profile.

Keywords:

Breads, Breakfast, Lunch/Snacks, Healthy, Kid Friendly, Sweet, Brunch, Less Than 30 Minutes, Oven, Easy

This recipe is perfect for anyone looking for a quick and satisfying snack or breakfast option that’s loaded with flavor and just the right amount of sweetness. The oats add a touch of texture, while the blueberries provide bursts of natural sweetness in every bite.