Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- 1 cup fresh blueberries
- 2 tsp baking powder
- 1/2 cup brown sugar
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs (or flaxseed meal for a vegan option)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix rolled oats, flour, baking powder, and brown sugar until combined.
- In another bowl, whisk together milk, eggs, melted butter or oil, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Carefully fold in fresh blueberries to prevent crushing them.
- Fill each muffin cup about three-quarters full with batter. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 158
- Sugar: 7g
- Sodium: 116mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg