If you are looking for a hearty and wholesome breakfast, these Blueberry Oat Muffins are perfect! They are the perfect way to start the day.
There is something about a muffin that makes me feel like I am cheating a little. They always taste like a treat to me. When I eat a muffin for breakfast I feel like I am eating dessert!
When I came up with this recipe I wanted to make a muffin that is as warm and cozy as a bowl of oatmeal. I love a big warm bowl of oatmeal for breakfast. My very favorite oatmeal has berries added in.
I also love oatmeal for breakfast because it tends to keep you full all the way to lunch. These Blueberry Oat Muffins do the same! They are hearty, wholesome, and sweet!
What sets these muffins apart from other blueberry muffins are the oats. The trick is to let the quick oats soak in the buttermilk while you prepare the other ingredients. It softens the oats up and helps to give the muffins a dense and delicious texture.
We are big fruit eaters, so I typically have berries on hand all of the time. The recipe originally called for blueberries. I have found that these muffins are delicious with raspberries and strawberries too! I think my favorite combination is raspberries and blueberries together!
Another great feature of this recipe is how well these muffins freeze. I love to make a big batch and enjoy them for a few days. Then I freeze the rest.
I hope that you make this recipe and you feel a little guilty too. I hope they remind you of dessert for breakfast!
Blueberry Oat Muffins
These muffins are a great way to use up blueberries or raspberries, or both! Hearty, sweet, and delicious every time!
- 1 cup oats, quick cooking
- 1 cup buttermilk -
- 1 cup flour -
- 1 teaspoon baking powder -
- 1/2 teaspoon baking soda -
- `1/2 teaspoon salt -
- 3/4 cup brown sugar, packed
- 1 large egg -
- 1/4 cup butter, melted
- 1 1/4 cup blueberries, fresh or raspberries or both totalling 1 1/4 cup
- cooking spray
Preheat your oven to 400 degrees.
Prepare a 12 hole muffin pan with cooking spray and set aside.
In a large bowl combine oats and buttermilk. Set aside and let stand.
In another good size bowl combine flour, baking soda, baking powder, salt and brown sugar. Stir until well blended.
Add egg and butter to your oat mixture. Mix well.
Dump oat mixture into flour mixture and stir.
Gently fold in blueberries or raspberries.
Spoon into muffin pan and bake for 16-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for at least 5 minutes. These muffins freeze beautifully. Serve and enjoy!