Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

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There are two things I don’t do very often: #1 Bake and #2 Make Breakfast. I did both this past weekend when I made these hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries, and warm cinnamon and refreshing orange flavor.

David is normally hollering that he’s hungry and asking what’s for breakfast after our first cup of coffee and normally has to fend for himself. He was pleased that I volunteered to make breakfast for a change. We had a taste of fall on the mountain and woke up to temperatures in the upper 50’s and low 60’s. This cooler weather inspired me to bake on Sunday morning and I had some blueberries in the refrigerator that were about to expire. I also just so happened to have a recipe I had been wanting to try from my To-Try Recipe Binder. I only had to make a few small changes to the original recipe to adapt it to what ingredients I had on hand. 

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

How To Make Blueberry Oatmeal Muffins

In a large bowl, stir the oatmeal and milk together; let stand for 10 minutes.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

Preheat oven to 425 degrees F. Line 12 muffin cups with papers or brush muffin cups with melted butter; set aside.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

After the oats soak for 10 minutes, add in the sugar, melted butter, orange extract or zest, and the egg to the oats in milk; stir well to incorporate.

In a small bowl, sift together the flour, baking soda, baking powder, and cinnamon; carefully add the dry mixture to the wet mixture about a ½ cup at a time. Gently fold in 1 cup of the blueberries and the pecans, reserving ½ cup of the blueberries.

Using a scoop, add the muffin batter to the prepared muffin cups and sprinkle with remaining blueberries.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

Bake for 20 minutes or until golden brown.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

Remove from oven and allow to cool on a cooling rack.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

When the muffins are cool sprinkle with the confectioners’ sugar (if desired) and serve.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

These blueberry oatmeal muffins make the perfect grab and go breakfast on busy weekdays or a quick snack. If you make extra, pop them in the freezer and defrost when needed.

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries and warm cinnamon and refreshing orange flavor. | TheMountainKitchen.com

I do have one concern about this recipe though. This recipe came from a page torn out of a Paula Deen magazine. Once again, I have found a recipe where Paula didn’t use butter and I did. I’m starting to get a complex about my use of butter…

My Signature

Blueberry Oatmeal Muffins

Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries, and warm cinnamon and refreshing orange flavor.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, muffins, oatmeal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 189kcal

Ingredients

  • 1 cup old-fashioned oatmeal
  • 1 cup milk
  • ½ cup packed brown sugar
  • cup melted butter
  • 1 teaspoon orange extract or 1 tablespoon orange zest
  • 1 egg
  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ½ cup pecans chopped
  • 1 ½ cup blueberries fresh, divided
  • confectioner’s sugar optional

Instructions

  • In a large bowl, stir the oatmeal and milk together; let stand for 10 minutes.
  • Preheat oven to 425 degrees F. Line 12 muffin cups with papers or brush muffin cups with melted butter; set aside.
  • After the oats soak for 10 minutes, add in the sugar, melted butter, orange extract or zest, and the egg to the oats in milk; stir well to incorporate.
  • In a small bowl, sift together the flour, baking soda, baking powder, and cinnamon; carefully add the dry mixture to the wet mixture about a ½ cup at a time. Gently fold in 1 cup of the blueberries and the pecans, reserving ½ cup of the blueberries.
  • Using a scoop, add the muffin batter to the prepared muffin cups and sprinkle with remaining blueberries.
  • Bake for 20 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack.
  • When the muffins are cool sprinkle with the confectioners' sugar (if desired) and serve.

Notes

Yield: 12 Muffins
Recipe adapted from Paula Deen Magazine

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 220IU | Vitamin C: 1.8mg | Calcium: 63mg | Iron: 1mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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