Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat)
- 1 cup fresh blueberries (or frozen)
- 1 tsp baking powder
- 1/2 cup granulated sugar (adjust to taste)
- 1 cup milk (dairy or non-dairy)
- 2 eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, combine rolled oats, flour, baking powder, cinnamon, and salt. Mix well.
- In another bowl, whisk together milk, eggs, vanilla extract, and sugar until smooth.
- Gradually add wet ingredients to dry ingredients, folding gently to avoid overmixing.
- Carefully fold in the blueberries until evenly distributed.
- Fill each muffin cup about two-thirds full with batter. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg