These delightful muffins combine the wholesome goodness of oats with the burst of fresh blueberries, enhanced by a touch of cinnamon for a comforting flavor.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it or lining it with paper cups.
Using paper liners makes cleanup easier and ensures the muffins release easily.
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients together ensures an even distribution of leavening agents.
In another bowl, whisk together the egg, milk, brown sugar, vanilla extract, and vegetable oil until smooth.
Make sure the sugar dissolves completely for a smoother batter.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the blueberries carefully to avoid breaking them.
Coating the blueberries in a bit of flour prevents them from sinking to the bottom.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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