Nga Nguyen

Blueberry oatmeal muffins

Social distancing … checked.
Hand washing … checked.
Masks … finally checked! 

Blueberry oatmeal muffins 

(Loosely adapted from Sally’s Baking Addiction)

Ingredients (makes 12 muffins)

  • ½ cup milk
  • 80g old-fashioned whole rolled oats (plus extra for topping)
  • 156g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 55g unsalted butter, melted and cooled
  • 80g Greek yogurt
  • 100g honey
  • 1 large egg, at room temperature
  • 190g fresh or frozen blueberries

Instructions

  1. Soak the oats. Combine the oats with milk in a small bowl. Let soak for 20 minutes — this softens the oats and keeps the muffins moist.
  2. Preheat and prep. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with cupcake liners.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. Mix the wet ingredients. Melt the butter in the microwave in 30-second intervals. Whisk in the Greek yogurt until smooth, then add the egg and honey. Mix until well combined.
  5. Combine wet and dry. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — a few streaks of flour are fine. Do not overmix.
  6. Add oats and blueberries. Fold in the soaked oat mixture, then gently fold in the blueberries. The batter will be thick.
  7. Fill and top. Spoon the batter evenly into the 12 muffin liners, filling each to the top. Sprinkle a pinch of rolled oats over each muffin.
  8. Bake. Bake for 17 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  9. Cool and serve. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Make ahead: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • Frozen blueberries: No need to thaw — use straight from the freezer to prevent bleeding into the batter.
  • High-heat tip: Starting at 425°F gives the muffins that beautiful domed top. Don’t lower the temperature!