No matter how crazy busy it gets in the morning with everyone running and dashing this way and that, my kiddos don't need any encouragement to stop and grab warm Old-Fashioned Blueberry Oatmeal Muffins! Loaded with fresh blueberries, these are sweet, buttery and hearty. A little sprinkle of sparkling sugar gives these the perfect little crunch on top, and the blueberries just EXPLODE inside these tender muffins so that every bite is loaded with fresh, juicy flavor.
And smeared with butter to melt into all the little crooks and crannies, these might just be our most favorite muffins ever!
One little trick - make sure that you use old-fashioned oats for these muffins. And you're going to soak those whole oat flakes in milk for twenty minutes before you even begin, which will give your muffins the perfect texture and chew. So hearty, so good!
I always give my fresh blueberries a little shake with a spoonful of flour before adding them to the batter - this will keep those beautiful huge and sweet berries from sinking to the bottoms of your muffins.
Blend everything together gently, just until no flour pockets remain, and then spoon your muffin liners up to the top and pop these into the oven.
An initial high baking temp of 425 creates a hot burst of air that will spring up the top of the muffins quickly, and then you'll reduce the oven temp to 350 degrees for the last few minutes. The result? Nice and tall beautiful fresh blueberry muffins, with perfect dome tops!
These are SO GOOD warm from the oven, but also perfect to grab for a breakfast on the go! These also pack and travel well for camping, hiking and boating trips.
Give these a try, and let me know if these aren't your most favorite old-fashioned fresh blueberry muffin ever... SO GOOD!
HOW I MAKE THESE:
1. In a small bowl, combine the old-fashioned oats and milk, stir to combine, and then let sit for 20 minutes. The oats will puff up slightly during this time and soak up the milk, which is crucial. EXACTLY 20 minutes – not a minute less, nor a minute more!
2. Remove eggs from refrigerator and bring to room temperature.
3. Melt the butter and allow to cool down for 10 minutes. Wash and drain the blueberries.
4. Preheat oven to 425 degrees; line muffin tins with cupcake liners.
5. In a small bowl, spoon 2 tablespoons of flour over the drained blueberries, shake gently until all of the blueberries are coated with flour. This is going to keep your blueberries from sinking to the bottom of your muffins!
6. In a large bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon and salt until combined; set aside.
7. In a separate medium bowl, whisk together the cooled melted butter, brown sugar, egg and vanilla until well combined.
8. Slowly pour the wet ingredients to the dry ingredients, stirring just a few times, then add all of the oats and milk mixture, and then the blueberries. Fold everything together VERY GENTLY just until combined and no flour pockets remain. You do not want to overmix the batter!
9. Spoon the batter into liners, filling them all the way to the top. Sprinkle a few fresh blueberries and oatmeal flakes on top of each muffin. Lightly sprinkle with sparkling sugar, if you want a little extra sweet sparkle!
10. Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, reduce the oven temp to 350 degrees – do not open the oven. Bake for an additional 17-19 minutes or until the tops are set and golden, and a toothpick inserted into the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350 degrees.)
11. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
12. Serve the muffins warm or at room temp with a smear of butter. SO GOOD!
13. Muffins are best served the day that you bake them, but you can keep them fresh for an additional day by storing in a covered container in the fridge. For longer storage, freeze muffins for up to 30 days. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
YIELD: 12 muffins
· Make sure that you use FRESH blueberries, not frozen!
· In place of the brown sugar, you can substitute ½ cup honey.
· The initial high baking temperature creates a hot burst of air that will spring up the top of your muffins quickly, then reducing the oven temp to 350 degrees will allow your muffins to bake for the remainder of the time, which helps the muffins rise nice and tall, with perfect dome tops!
Originally posted May 2012, revised and reposted June 2018.
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