Blueberries and oatmeal mixed together in a breakfast muffin. Delicious!
Oatmeal and blueberries work great in a breakfast muffin. The flavors go together well and the oatmeal makes them a hearty and healthy breakfast choice.
These blueberry oatmeal muffins also freeze great. I love to make a large batch of breakfast muffins and keep them in the freezer. My kids love it when I keep both these blueberry ones and my pumpkin oatmeal muffins in the freezer. It makes breakfast quick and easy on busy days.
Blueberry Oatmeal Breakfast Muffins
- 3 cups quick cooking oats ( Use gluten free oats if you are gluten free)
- 1/2 cup brown sugar
- 1 cup milk
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup whipping cream- you can use all milk, but it won’t be as rich and creamy
- 2 cups blueberries, I usually use frozen, but fresh works also.
- Preheat oven to 350.
- In a bowl mix together all ingredients, except blueberries and combine well.
- Carefully stir in blueberries
- Scoop batter into a greased or paper lined muffin tin.
- Bake for 15-16 minutes.
- Remove from pan to wire rack to cool.
These look so good; will have to try. Wondering if chopped up apple would work in place of the blueberries? I have 2 girls who like blueberries and 2 boys who do not ………….
I think just about any fruit would work here. Apples will release more moisture I think than blueberries, so you might want to use slightly less liquid for apples, but besides that I think it would work great.
Thanks for the quick reply. It’s Thanksgiving weekend in a few days here in Canada; might be a nice weekend breakfast treat ……………
Hi, dumb question here. How do you eat your frozen muffins? Do you reheat in the microwave? Defrost setting or just regular, about how long?
Thanks!
Not a dumb question at all. We just defrost/reheat in the microwave. You can take them out the night before to defrost and then reheat if you want, but my kids usually just take the frozen one and put it in the microwave. You can eat them cold, but my kids like to warm them up when they eat them for breakfast.
Thanks!
I see someone else asked about different fruit and you suggested that apples might cause extra moisture, but do you think cranberries would work with this recipe, and if so should I make any changes. I have been looking for a recipe that I can use up some frozen cranberries I have and this seems like it might work. Thanks for the help.
I think cranberries would work fine. I don’t think cranberries would be much different than blueberries, so I would probably leave the rest of the recipe the same. I hope you enjoy them!
Thank you for getting back to me. I look forward to trying it!
I think, if using fresh/frozen cranberries, you will want to chop them up a little first. Leaving them whole might keep them from cooking all the way through and they might actually explode in the oven…..a mess no one wants to clean up! You might also need a little more sweetness due to their tartness; I’d suggest sprinkling the muffin tops with sugar before baking, if nothing else!! You can always eat them with orange marmalade, of course!!!
Thanks for the tips. I have not done much baking with cranberries so I did not think of that.
Thanks for the ideas. It is so helpful to be able to have this dialogue to learn new things. So thanks again and I will definitely be using the suggestions.
Another recipe I’ll have to try! I made the pumpkin version 2 days ago and everyone loved them. Have you ever tried this in a bar version?
This will work fine in a 9×13 pan. I am glad you enjoyed the pumpkin ones.
These are the muffins! So awesome my dog even steals them.
I just made these and I had to bake them about 10 extra minutes because they were soupy. The flavor is good but the are very moist, is this the consistancy they should be? Thank you
The consistency is not like a regular muffin since there is no flour in them. So, yes they are moist more like a baked oatmeal when they are warm.