Hearty blueberry oatmeal muffins with chewy whole grain oats, juicy blueberries, warm cinnamon, and refreshing orange flavor.
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.
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.
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…
Blueberry Oatmeal Muffins
Useful Equipment:
- muffin tin
- muffin liners
Ingredients
- 1 cup old-fashioned oatmeal
- 1 cup milk
- ½ cup packed brown sugar
- ⅓ 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.
Julie says
I love that you used orange with these yummy blueberry muffins! David had to be one happy guy!
The Mountain Kitchen says
Thanks, Julie. Yes, he got quiet for a change…lol! 🙂