One Bowl Blueberry Oatmeal Muffins
Serves 12
5 mins prep
20 mins cook
25 mins total
Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack!
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Preheat oven to 425 (220 C) degrees.
In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries. The batter will look thick.
Divide the batter evenly (I use a #12 (⅓ cup) cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature. By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
