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
| Quantity | Ingredient |
|---|---|
| 1 cup | Quick-cooking oats |
| 1 tsp | Salt |
| 1/4 cup | Milk |
| 3/4 cup | Eggs (about 2 large eggs) |
| 2 tbsp | Butter, melted |
| 2 tbsp | Margarine, melted |
| 2 1/4 cups | Fresh blueberries |
Nutritional Information (Per Muffin, Yield: 24 Muffins)
| Nutrient | Amount (per muffin) |
|---|---|
| Calories | 133.3 kcal |
| Fat | 4.4 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 21.7 mg |
| Sodium | 182.5 mg |
| Carbohydrates | 21.4 g |
| Fiber | 0.9 g |
| Sugars | 10.8 g |
| Protein | 2.4 g |
Instructions
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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). -
-
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). -
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. -
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. -
Fold in the Blueberries:
Gently fold the blueberries into the batter, ensuring they are evenly distributed throughout. -
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. -
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. -
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:
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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.
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Substitutions: If you prefer, you can substitute margarine with more butter for a richer flavor, or use all margarine for a lighter texture.
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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.
