Blueberry Muffins Make Easy and Standout Breakfast

Are you tired of eating the same bowl of cereal for breakfast? My kids are, so yesterday I whipped up some Blueberry Oatmeal Muffins for brunch, and served the fluffy muffins alongside scrambled eggs and light turkey sausage.

These oatmeal muffins are wonderful to enjoy at either breakfast or brunch. The hot blueberries explode inside the muffin, and the lemon zest gives the quickbread a lovely contrast in taste. The baked oats give the muffin a slightly crunchier texture on the outside, delightful as you realize the inside is moist and delicious. If you have blueberry lovers in your family, you’ll delight your family when you put a basket of these muffins on the kitchen table!

Blueberry Oatmeal Muffins

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Preheat oven to 425 degrees

Prep time: 15 minutes
Bake time: 20-25 minutes
Total time: 35-40 minutes

Ingredients

• 1 Cup quick-cooking rolled oats
• 1 Cup 2% milk (or low-fat buttermilk)
• 1 Cup all-purpose flour
• 1/3 Cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon lemon zest
• 1 egg (beaten)
• 1/4 cup vegetable oil
• 1 Cup fresh blueberries

Combine oats and milk in a small bowl; let stand 15 minutes. Meanwhile, stir flour, sugar, baking powder, salt, cinnamon, and lemon zest into separate bowl. Mix egg and oil into oatmeal mixture. Add wet ingredients all at once to dry ingredients. Add in blueberries. Stir just to moisten. Fill muffin pan about 2/3 full. Bake at 425 degrees for 20-25 minutes. When done, let muffin pan sit on wire cooling rack for about 5 minutes before taking muffins out of pan. Makes nearly 1 dozen muffins.

What is your favorite quickbread?

Photo by Kelly Estes