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
- Substitute maple syrup or agave for honey.
- Use whole wheat flour for added fiber.
- Add a pinch of nutmeg for extra warmth.
- Swap skim milk for almond or oat milk for dairy-free versions.
- Stir in chopped nuts or seeds for crunch.
Nutrition
Calories: 122kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 14mgSodium: 121mgPotassium: 67mgFiber: 1gSugar: 6gVitamin A: 68IUVitamin C: 2mgCalcium: 111mgIron: 1mg
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