Blueberry Oat Breakfast Muffins

Recipe by Jonathan Brasil
16 Reviews 5.0 out of 5 stars

Quick to make and easy to love, these not-too-sweet, blueberry-bursting breakfast muffins are worthy of a place in your morning routine. Oat flour, which is naturally gluten-free and nutty in flavor, contributes to the soft, tender texture, while a sprinkling of cinnamon-sugar rolled oats provide each high-rising muffin with a flavorful cap. We recommend doubling the batch, then storing the extras in the freezer; just reheat in the microwave for a fast on-the-go breakfast.

Prep
7 mins
Bake
23 to 25 mins
Total
32 mins
Yield
12 muffins
Blueberry Oat Breakfast Muffins - select to zoom
Blueberry Oat Breakfast Muffins - select to zoom
Blueberry Oat Breakfast Muffins - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F. Grease the wells of a standard muffin pan or line with baking cups. Set aside. 

  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon.  

  3. In a medium bowl or large measuring cup, whisk together the milk, eggs, vegetable oil, and vanilla until well combined. 

  4. Pour the liquid ingredients into the dry ingredients. Using a flexible spatula, stir to combine.  

  5. Fold in the blueberries until just combined. 

  6. Spoon about 1/4 cup (roughly 67g) of the batter into each prepared muffin well, filling them nearly full. A leveled muffin scoop of batter is the right amount. 

  7. In a small bowl, stir together the topping ingredients. Sprinkle the topping evenly over the muffins. 

  8. Bake for 23 to 25 minutes, or until a toothpick or thin knife inserted into the middle of one of the center muffins comes out clean and the muffin tops are lightly golden. 

  9. Remove the oat muffins from the oven, and after 5 minutes (or when they're cool enough to handle), transfer them to a rack to cool slightly. Serve warm, or at room temperature.  

  10. Store leftovers in an airtight container at room temperature for 2 to 3 days; freeze for longer storage. 

Tips from our Bakers

  • If you are using frozen blueberries and don’t want streaks of purple in your batter, rinse and drain them before folding into the batter. 

Baker’s Resources