Food & Cooking Recipes Breakfast & Brunch Recipes Blueberry-Oatmeal Muffins 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 45 mins Yield: 12 Bake a batch of our moist blueberry-oatmeal muffins for a hearty, not-too-sweet breakfast. We use quick-cooking oats in the batter (they make the muffins more substantial), while a touch of spicy cinnamon pairs nicely with the sweet, juicy blueberries. We line the muffin pan with paper cups—it makes cleanup easier and means the muffins are easy to take on the go. Ingredients 1 ½ cups all-purpose flour 1 cup quick-cooking oats 2 ¼ teaspoons baking powder 1 teaspoon coarse salt ½ teaspoon ground cinnamon ¾ cup sugar 2 large eggs 1 stick unsalted butter, melted and cooled ½ cup whole milk 1 ¼ cups blueberries Fine sanding sugar, for sprinkling (optional) Directions 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. 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. Mike Krautter Rate it Print