New This Month

Blueberry-Oatmeal Muffins


A cup of quick-cooking oats makes these moist muffins even more substantial.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter


  • 1 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 1 1/4 cups blueberries
  • Fine sanding sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.

  2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Reviews Add a comment

  • esbedell1980
    1 JUL, 2017
    Delicious! I coated the blueberries in flour before adding to the batter. I am baking at altitude. I baked in convection oven at 325 for 20 minutes and then 350 for 8 more minutes.
  • dustyiam
    20 JAN, 2016
    These were awesome, each oven is different, I baked mine for 30 minutes. Did not change anything else. You will enjoy. :)