Blueberry Oatmeal Muffins with Walnuts

Start your morning right with these wholesome and delicious Blueberry Oatmeal Muffins with Walnuts! Packed with fiber-rich rolled oats, juicy bursts of fresh blueberries, and the satisfying crunch of chopped walnuts, these muffins are the perfect blend of hearty and sweet. A dash of cinnamon adds cozy warmth, while the brown sugar and vanilla bring a touch of irresistible sweetness to every bite. Soaking the oats in milk ensures a tender, moist texture, while a quick prep time of just 15 minutes makes these muffins ideal for busy mornings or a healthy snack on the go. Whether enjoyed fresh out of the oven or saved for later, these muffins are a delightful treat brimming with flavor and nutrition. Perfect for meal prep, brunch spreads, or simply savoring with a cup of coffee, these easy homemade muffins are a must-try!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Rolled oats
• 1 cup Milk
• 1 cup All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.25 cup Unsalted butter, melted
• 0.5 cup Brown sugar, packed
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 0.5 cup Walnuts, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a medium bowl, combine the rolled oats and milk. Let this mixture sit for about 10 minutes to allow the oats to soften.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 4

In another bowl, whisk the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until well combined.

Step 5

Add the soaked oats and milk mixture to the wet ingredients and stir until evenly mixed.

Step 6

Gradually fold the wet ingredients into the bowl of dry ingredients, mixing until just combined. Avoid over-mixing to keep the muffins light and fluffy.

Step 7

Gently fold in the blueberries and chopped walnuts, being careful not to crush the berries.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(885.7g)

Amount per serving	% Daily Value*
Calories	2291.7

Total Fat 108.3g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 370.6mg	0%
Sodium 2134.7mg	0%
Total Carbohydrate 290.5g	0%
Dietary Fiber 20.8g	0%
Total Sugars 126.9g
Protein 52.5g	0%

Vitamin D 161.1IU	0%
Calcium 562.0mg	0%
Iron 13.6mg	0%
Potassium 1457.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 8.9%

Carbs: 49.5%