Quick Easy Blueberry Oatmeal Muffins

Fast And Easy Muffin Recipe

Blueberry Oatmeal Muffins are a quick and easy way to use fresh blueberries (frozen blueberries will work too, just make sure to stir them in gently at the very end). This one bowl muffin recipe keeps well for a few days. These are similar to my Strawberry Rhubarb Muffin recipe but with ricotta and lemon to really make the blueberry flavour pop!

Blueberry Oatmeal And Ricotta For Healthy Lunch Bag Treats

Blueberry muffins with oatmeal and ricotta (or yogurt) are a wonderful healthy dessert, a tasty addition to your family's packed lunches or a tea time treat. These are full of protein, fiber and the antioxidants of blueberries. While great with fresh blueberries, these work equally well with frozen berries, just add the berries at the very end to prevent the color bleeding throughout the batter.

Blueberries Are Easy To Grow Almost Everywhere, Even Canada!

Below is a picture of one of my blueberry bushes last year. Did you know that as long as you choose your variety carefully, blueberries can be hardy to Zone 3 ?!?! That means that most areas of Canada except our Northwest Territories etc, can easily grow these delicious little berries. I have a few different varieties which stretches out our personal berry picking for over 2 months. We harvest a bowl at a time, enough to make a muffin recipe, dessert or just a little snack while outside. These are easy care and loved by kids, a top pick for your kitchen garden, space permitting. Bushes tend to be fairly compact, I have about 8 in a space about 3' x 7' and they seem quite happy. It is prime time for planting them now...just sayin'!

Follow along on Instagram to see What I'm Growing Through The Seasons @wckitchengarden

Freezing Blueberries

I'm a big fan of seasonal eating. Fresh blueberries are best in blueberry season (late spring through to midsummer depending on location and varieties). But frozen blueberries are really great year round. Blueberries are one of the best and easiest foods to preserve through freezing. Just put fresh (dry) blueberries on a sheet pan, place in freezer until frozen and then transfer to a freezer bag or airtight container. These keep extraordinarily well and can be scooped out as you need.

Enjoy the blueberries my Friends and if you are looking for some gorgeous and easy care linen napkins for lining your basket of muffins, we sell some awesome machine washable ones in our shop that we swear by!

Cheers!

Sabrina

📖 Recipe

Quick Easy Blueberry Oatmeal Muffins

Made with fresh or frozen blueberries and a healthy dose of steel cut oats, eggs and ricotta or yogurt, these muffins taste like a sweet treat but are full of fiber, protein and vitamin C. A little zest and juice from a lemon really makes the flavour pop!

5 from 5 votes

Print Pin Rate

Course: Baking, Breakfast, Dessert, Muffin, Snack

Cuisine: canadian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 12 Muffins

Author: Sabrina Currie

Ingredients

• ▢ 1 ¼ c Unbleached Flour
• ▢ 1 c Steel Cut Oats
• ▢ ½ c Sugar
• ▢ 2 teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ¼ teaspoon Table Salt
• ▢ 2 Eggs
• ▢ 1 c Ricotta Cheese (or Plain Greek Yogurt)
• ▢ ¼ c Vegetable Oil
• ▢ 2 teaspoon Vanilla
• ▢ 1 c Blueberries
• ▢ 1 teaspoon Zest from Lemon
• ▢ 1 tbsp Lemon Juice

Instructions

• Preheat oven to 375'.
• Stir all dry ingredients together in a large bowl.
• In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. ½ c volume) then add the yogurt, oil, vanilla and lemon and stir until mixed.
• Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats for 5 minutes.
• Line a 12 cup muffin tin with liners. Stir blueberries into the batter gently and then spoon into the muffin cups. (If you are using frozen berries, you may want to sprinkle them directly into muffin tins between layers of batter so they don't bleed color through the batter) These will be quite full, that's ok. Put the muffins into the oven and bake 23-27 min (my batches take exactly 25 minutes).
• The muffins will be lightly browned on some edges but not brown all over. Test with a toothpick, it should come out clean when muffins are done. Remove from oven and let sit 5 minutes before removing muffins from tins and place on cooling rack. Stored in a covered container once completely cool, these will keep easily for 3 days.

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