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There’s something incredibly comforting about the aroma of freshly baked muffins wafting through the house on a cool morning. I still remember the first time I baked blueberry muffins. It was a rainy Saturday, and the skies were a steely gray, but the kitchen was warm and inviting. With my favorite apron on and a playlist of soft tunes playing in the background, I measured out flour, mixed in sweet berries, and watched as the batter transformed into golden, fluffy muffins. It was a simple act that brought joy not only to me but also to my family, who eagerly gathered around the table as the first batch emerged from the oven.

Fluffy Blueberry Oatmeal Muffins

Indulge in the joy of baking with these Fluffy Blueberry Oatmeal Muffins, a heartwarming addition to your breakfast routine. Combining wholesome oats and juicy blueberries, this delightful recipe offers a perfect balance of sweetness and nutrition. With simple ingredients like buttermilk and cinnamon, you'll create muffins that are fluffy, moist, and packed with flavor. Ideal for busy mornings or afternoon snacks, these muffins are sure to become a family favorite. Dive into this easy recipe and bring comfort to your kitchen!
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Ingredients
  

1 cup rolled oats

1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup brown sugar

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup unsweetened applesauce (can be replaced with melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Optional: 2 tablespoons rolled oats and a sprinkle of granulated sugar for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    Soak the Oats: In a medium-sized mixing bowl, combine the rolled oats with the buttermilk. Allow this mixture to soak for approximately 10-15 minutes, enabling the oats to soften and absorb the liquid.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

        Combine Wet Ingredients: In a separate bowl, whisk together the soaked oat and buttermilk mixture with the applesauce (or melted coconut oil), eggs, and vanilla extract. Ensure these ingredients are well blended.

          Combine All Ingredients: Carefully fold the wet mixture into the dry ingredients using a spatula. It is important not to overmix; it’s perfectly fine if you encounter a few lumps in the batter.

            Add Blueberries: Gently fold in the blueberries, taking care to avoid breaking them, especially if you are using fresh blueberries.

              Fill Muffin Tins: Distribute the batter evenly among the prepared muffin cups, filling each one about two-thirds full. For added flair, you can top each muffin with a sprinkle of additional rolled oats and a light dusting of sugar.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean and the tops are golden brown.

                  Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. They are delicious enjoyed warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | Makes 12 muffins

                      Optional Presentation Tips: For a delightful serving suggestion, stack a few muffins on a pastel-colored cake stand and garnish with a handful of fresh blueberries scattered around for an elegant touch.