These Blueberry Oatmeal Muffins blend the wholesome heartiness of oats with the natural sweetness of honey and blueberries, creating a comforting and satisfying treat. A favorite for breakfast or snacks, this recipe emphasizes simplicity and healthier ingredients like skim milk and minimal oil. It’s an excellent example of mid-20th-century home baking, where recipes were handwritten, shared among friends, and loved for their warm, homemade taste. These muffins offer a delightful texture with bursts of blueberry in every bite.
Ingredients
- 1⅓ cups flour
- 1 cup oatmeal
- 2 tbsp honey
- 1 tbsp baking powder
- ½ tsp cinnamon
- 1 cup skim milk
- 1 egg (beaten)
- 3 tbsp oil
- 1 cup blueberries (fresh or frozen )
Instructions
Step 1: Preheat Oven
- Preheat oven to 425°F. Spray or grease 12 muffin cups.
Step 2: Combine Dry Ingredients
- In a large bowl, combine flour, oatmeal, baking powder, and cinnamon.
Step 3: Add Wet Ingredients
- Add skim milk, beaten egg, oil, and honey to the dry ingredients. Stir just until moistened.
Step 4: Fold in Blueberries
- Gently fold in the blueberries, being careful not to overmix.
Step 5: Fill and Bake
- Spoon batter into muffin cups, filling each about ⅔ full.
- Bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
Tips
- Swap blueberries for raspberries, diced apples, or mixed berries.
- Add 1 tsp vanilla extract for extra flavor depth.
- Use whole wheat flour for a heartier texture.
- Replace oil with melted butter for richer muffins.
- Add chopped nuts (walnuts, pecans) for crunch.
- Sprinkle cinnamon sugar on top before baking.
- Use buttermilk instead of skim milk for moistness.
- Stir in 2 to 3 tbsp flaxseed or chia for more fiber.
- For extra sweetness, increase honey to 3 tbsp.
Transcription of the Original Recipe
Read or copy the transcription
Blueberry oatmeal muffins 1⅓ c. flour 1 c. oatmeal 2 T. honey 1 T. baking pwd. ½ t. cinnamon 1 c. skim milk 1 egg, beaten 3 T. oil fresh or frozen blueberries Heat oven to 425°, Spray 12 muffin cups. Combine dry ingredients. Add milk, egg & oil & honey. Stir just 'til moistened. Fold in berries. Fill muffin pans ⅔ full. Bake 25-30 min.
From Transcription to Instructions
Hi from us at Salvaged Recipes, thanks for rescuing this one. The original is a quick, compressed set of steps that says combine the dry stuff, add the wet, stir until moistened and fold in berries, so we turned that into our instructions with clear, separate steps so you can see exactly when each ingredient goes in and what to do next. We also spelled out folding gently so the berries don’t break and added a simple doneness check in our instructions beyond just the bake time, so you won’t be guessing when they’re ready.
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 3.5gFat: 4.8gSaturated Fat: 0.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.6gCholesterol: 16mgSodium: 115mgPotassium: 105mgFiber: 2gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 55mgIron: 1.1mg
