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.


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