Fruity Blueberry-Oat Muffins

Fruity Blueberry-Oat Muffins


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Devour these fluffy, yet crunch blueberry oat muffins. These are easy to make and reheat if you’re strapped for time. The muffins will taste great with your morning coffee or a big glass of milk.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 1 3/4 C. quick cooking oats, divided
  • 1 C. flour
  • 1/3 C. sugar
  • 1 Tbs. baking powder
  • ½ tsp. salt
  • 1 C. milk
  • 1 egg
  • ¼ C. vegetable oil
  • 1 Tbs. honey
  • 1 C. fresh blueberries

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Preheat oven to 425 degrees. Line a muffin tin with liners. Combine 1 ½ C. oats, flour, sugar, baking powder and salt in a large mixing bowl. Mix in milk, egg, oil and honey. Gently fold in fresh blueberries. Fill cups with 2/3 full of batter. Top with remaining oats.

Bake for 20 to 25 minutes. Store in freezer in a plastic bag. Reheat in microwave for 2-3 minutes or until warm.

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