Blueberry Oatmeal Muffins Recipe
This blueberry oatmeal muffins recipe uses yogurt and quick oats for a tender, hearty crumb. You’ll mix the dry and wet ingredients separately, then fold them together and bake until lightly golden. When you follow the “how to make” steps, keep mixing gentle—overmixing can make muffins dense.
Ingredients
1. For the dry mix
2. For the wet mix
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a muffin tin or line it with paper cups.
Combine dry ingredients
In a bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients
In a second bowl, beat the eggs. Stir in the plain yogurt and vanilla yogurt. Add the melted, slightly cooled margarine and butter and mix until smooth.
Bring the batter together
Pour the wet mixture into the dry mixture. Fold with a spatula just until you don’t see dry streaks; don’t overmix.
Fold in blueberries
Gently fold in the blueberries. If using frozen, drain well so the batter doesn’t get watery.
Bake
Divide the batter into the muffin cups, filling each about 3/4 full. Bake for about 25 minutes, until the tops are lightly golden and a toothpick comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then move to a rack to cool. Serve warm or at room temperature.