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Blueberry Muffins

#treats #wip

Makes 12 muffins

Blueberry Oatmeal Muffins (Oil + Oat Soak)

Adapted to use oil for extra moisture and tenderness.

Ingredients

• 1 cup milk
• 1 cup old-fashioned rolled oats (not quick or instant)
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1/2 cup honey
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

• I'm experimenting with substituting 1/2 cup melted butter with 1/4 cup melted butter and 2.5 Tbsp oil for a more moist end product.

Steps

1. Combine milk and oats in a bowl. Set aside for 20 minutes so the oats puff up and absorb the milk. This is crucial!
2. Preheat oven to 425°F. Spray a 12-count muffin pan or use liners.
3. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
4. In a separate bowl, whisk together oil, honey, egg, and vanilla.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Fold in the soaked oats (with any remaining milk) and blueberries.
7. Fill muffin cups all the way to the top. Top with extra oats if desired.
8. Bake at 425°F for 5 minutes, then reduce to 350°F (without opening the oven) and bake 13-15 more minutes until a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

• Oil keeps muffins moist longer than butter
• Store at room temperature for a few days, or refrigerate for up to 1 week
• Freeze for up to 3 months
• 2026-02-15: I followed the *-note above and the result was a very bland and uninteresting muffin.