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

blueberry oatmeal muffins cooling on wire cooling rack

There are two things I don’t do very often:

#1 Bake
#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.

I only had to make a few small changes to the original recipe to adapt it to what ingredients I had on hand. I want to share this recipe with you.

Let’s make muffins!

Ingredients Needed to Make These Muffins

A detailed list of ingredients can be found in the recipe card at the end of this post.

Old-Fashioned Oatmeal – don’t use quick or steel cut.
Milk
Brown sugar
Butter: melted unsalted butter
Orange Zest – if you don’t have it use orange extract.
Egg
Flour – all-purpose
Baking Powder
Baking Soda
Cinnamon – Ground
Nuts: chopped pecans – Walnuts or almond slivers will work also
Blueberries: fresh or frozen. If frozen thaw first.
Confectioner’s Sugar – optional for serving

How To Make Blueberry Oatmeal Muffins

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 the 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.

blueberry oatmeal muffins on cooling rack sifted with powdered sugar

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 them when needed.

bitten blueberry oatmeal muffin with mountain view

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…

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

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