Blueberry Oatmeal Muffin – Respect Food

Blueberry Oatmeal Muffin

A breakfast saviour: Oatmeal! This inspiring recipe that combines oats waiting to be used in the kitchen and blueberry hidden deep in the freezer is just for you!

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30 Min.


1 cup milk
1 cup oats
1 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup honey
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries


Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.

Preheat oven to 220°C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries.

If using frozen berries, do not thaw and reduce the milk down to 3/4 cup.

If using frozen berries, do not thaw and reduce the milk down to 3/4 cup.

Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 220°C then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.