Blueberry Oatmeal Muffins Eggless are delicious, hearty and wholesome. The recipe is very simple and very easy to follow. These muffins are made with oats and they have bursting flavour of blueberries. It has mild flavour of cinnamon which complements well with oatmeal. Blueberry oatmeal muffins are not too sweet and are perfect for breakfast or go to snack.
These Blueberry Oatmeal Muffins Eggless are:
- Tall and fluffy
- Tender and buttery
- Bursting with blueberries
- Hearty taste of oats
- Wholesome and satisfying
Ingredients for Blueberry Oatmeal Muffins:
Oats: in this recipe I have used old fashioned rolled oats. And I did not try this recipe with quick oats. So if you are following this recipe, it is highly recommended to use only rolled oats.
Why to Soak the Oats in the Milk: I have tried this recipe adding dry oats along with other dry ingredients into wet ingredients. But with adding dry oats, there was the raw taste of oats into muffins even after the baking. The raw taste was not too sharp but I was not happy. So I decided to try with soaking the oats. My purpose was to make the oats soft, so while baking they can be cooked and we do not taste rawness.
So initially I soaked oats into water then drained and then used in the recipe. But that way my batter became too thin and did not taste well. So then I decided to soak into milk which is one of the wet ingredients of the recipe. And that way I did not add any extra moisture and the batter was perfectly fine. So long story short; as per my experiments, it is mandatory to soak oats into milk for this recipe.
Flour: To make this recipe more wholesome, I have used whole wheat flour along with all purpose flour. But if you prefer you can use only all purpose flour, which will be then 1 & ½ cup in total. Or if you want to increase the amount of whole wheat, go for it and use half all purpose and half whole wheat flour. I have used white whole wheat flour (which is made of white wheat) in the recipe.
Butter: I have made these muffins with oil as well. There is no major difference in texture and tenderness between muffins made with butter and oil. However with butter we have nice buttery flavour into these muffins. But with oil we will definitely miss the buttery flavour. So if you do not want to use butter, use the same amount of oil, vegetable, canola or sun flower oil. In this recipe melt the butter first and let it cool before using in the recipe.
There are other muffin recipes, which you may like:
Cranberry Orange Muffins Eggless
Chocolate Chip Muffins Eggless
If you are having trouble feeding oatmeal to your kids, try this muffin recipe. It is surely a delicious way to have oatmeal with blueberries. If you like the recipe, please comment.
Recipe Card
BlueberryOatmealMuffinsEggless
Ingredients
- 1½ Cups rolled oats
- 1½ Cups milk
- 1 Cup all-purpose flour
- ½ Cup whole wheat flour ((I prefer white whole wheat flour))
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ Cup melted and cooled butter or oil
- ¾ Cup brown sugar or granulated white sugar
- 2 teaspoon pure vanilla extract
- 1 Cup fresh blueberries
Instructions
- Combine oats and milk, stir well and let it stand for 15-20 minutes. During 15-20 minutes, oats will soak the milk and oats will be soft.
- Pre-heat the oven to 425° F. Spray a 12 count muffin tray with non stick oil spray or line the muffin tins with liner. Set aside.
- Whisk all purpose flour, whole wheat flour, baking soda, baking powder, salt and ground cinnamon together in a bowl. Set aside.
- In a mixing bowl whisk melted and cooled butter, sugar and vanilla extract until well combined. Add dry ingredients and soaked oats with milk to wet ingredients. Mix until well combined. Do not over mix.
- Gently fold in blueberries into this mixture until just combined.
- Spoon the batter into muffin tin, filling them up to the top. Use ice cream scoop or measuring cup for even filling. Bake these muffins for 5 minutes at 425° F, after 5 minutes reduce the temperature to 350° F. While reducing the temperature, keep the muffins into the oven and continue baking for 17-18 minutes more or until toothpick inserted into the center comes out clean.
- So total time for these muffins will be 22-23 minutes or little bit vary depending on your oven. Remove muffins from the oven and let them cool into muffin pan for 7-8 minutes. Then transfer onto cooling rack until completely cooled.
- These muffins will stay well at room temperature for only 2 days and in the fridge for up to a week. If you keep them in the fridge, before serving just warm into microwave for 15-20 seconds.
Sruthi
Hi, What other fruit can I substitute blueberries with?
Jigna
Hi Sruthi, I will recommend only to use blueberries in this recipe, however you can also use the same amount of the frozen blueberries. Each fruit has different water content and moisture, but you can use chocolate chips in this recipe instead of blueberries.
Josie
Hello Jigna, thank you for posting your vegan and especially eggless recipes. My son has food allergies and I try allot of recipes posted online, but your recipe for the blueberry oatmeal muffins are far the best I made. However, I tweaked it a bit, because I did not have the same ingredients. I used oil instead of butter and I used both brown and white sugar , also I made it in a 9 inch cake pan because I don’t have a muffin tin. Regardless the changes The muffin “cake” came out so so good.
I can’t wait to try your other recipes
From one busy working mother to another, thanks for sharing your family recipes.
Josie N
P.S I will be forwarding you website to a few of my friends
Jigna
Hi Josie, thank you so much for your kind words; it means a lot to me. And I loved your version of muffin cake; it’s a great idea. Please stay tuned for more eggless recipes. Thanks once again for sharing it with your friends.?❤
Nary
Hi. Why aren’t the oats and milk doubled when you 2x the recipe? All the other ingredients are doubled.
Thanks
Jigna
Hi Nary, thank you so much for noticing the issue. It has been resolved and updated. Thanks again.?
Nikki
Oh my goodness these are amazing! Thank you for sharing this recipe. I’m not finding the nutrition facts, do we know how many calories in a muffin? xx
Jigna
Hi Nikki, thank you so much! I am working on providing nutrition information for my recipes. I will update soon; please stay tuned.
N A
Hello, this recipe looks great! Can blueberries be substituted with strawberries in this recipe? Keeping your reply above in mind wrt water content. Thanks!
Jigna
Hi, yes, you can use strawberries instead of blueberries. And I would suggest increasing the baking time by a couple of minutes more to make sure that muffins are not too moist from the inside. Also, chop the strawberries into small pieces.
I hope this will help; happy baking!
Anonymous
Awesome! Thanks for your reply and the tips. I am excited to bake these over this weekend 🙂
Ketki Bhagat
Can we make ots powered and use for this recipe?
Jigna
Hi Ketki, I have not tried this recipe using oat flour or powdered oats. But I think powdered oats will not work in this recipe as it will change the texture of the muffins.