Martha Stewart Blueberry-Oatmeal Muffins

Martha Stewart blueberry-oatmeal muffins are a soft, hearty breakfast muffin with quick-cooking oats, juicy blueberries and a hint of cinnamon that comes together in 1 hour 45 minutes. This easy make-ahead breakfast idea fits summer brunch, school mornings and grab-and-go snack time, since the muffins travel well.

Stir the wet ingredients into the dry ones only until no flour streaks remain, because that keeps the crumb tender. Overmix the batter and the muffins bake up tough and dense instead of soft.

Martha uses quick-cooking oats right in the batter, which makes the muffins more filling than a plain blueberry muffin without weighing them down. She also keeps the sugar modest and adds cinnamon, so the berries stay the star instead of everything tasting like cake.

Martha Stewart Blueberry-Oatmeal Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

210

kcal

A soft, tender crumb studded with blueberries and oats, with a lightly crisp top if you sprinkle on sanding sugar. The batter mixes in two bowls and bakes in lined cups, so cleanup stays easy.

Ingredients

• 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)
  

Directions

• Prep the oven and tin: Preheat the oven to 350°F and line a standard 12-cup muffin tin with baking cups. Lining the cups now means the muffins lift right out once they bake.
• Whisk the dry ingredients: Whisk together 1 1/2 cups all-purpose flour, 1 cup quick-cooking oats, 2 1/4 teaspoons baking powder, 1 teaspoon coarse salt and 1/2 teaspoon ground cinnamon in a medium bowl. Whisking well spreads the leavening evenly, so every muffin rises the same.
• Mix the wet ingredients: In a separate bowl, whisk together 3/4 cup sugar, 2 large eggs, 1 stick melted and cooled unsalted butter and 1/2 cup whole milk. Let the butter cool first, so it doesn't start to cook the eggs.
• Combine and fold in berries: Stir the wet ingredients into the dry ingredients until just combined. Then fold in 1 1/4 cups blueberries so they stay whole instead of bleeding into the batter.
• Fill the muffin cups: Divide the batter evenly between the muffin cups, adding a scant 1/4 cup to each. Sprinkle the tops with fine sanding sugar if you want a little sparkle and crunch.
• Bake and cool: Bake for about 20 minutes, until the tops spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in these muffins?

Yes, and there's no need to thaw them first, since thawed berries bleed color into the batter. Fold them in straight from the freezer and add a couple of extra minutes to the bake time.

How long do blueberry-oatmeal muffins keep?

Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months and warm them in a 300°F oven for about 10 minutes.

Can I make the batter ahead of time?

It's best to bake right after mixing, because the baking powder starts working as soon as it meets the wet ingredients. You can, however, whisk the dry ingredients and melt the butter the night before to save time.

Can I swap the milk or the quick-cooking oats?

Buttermilk works in place of whole milk, though it gives a slightly tangier muffin. Old-fashioned rolled oats will make the crumb chewier and coarser, so quick-cooking oats are the better choice for a soft texture.

Why did my muffins turn out tough or dense?

Overmixing is the usual cause, since stirring too long develops the gluten in the flour. Stop as soon as the dry streaks disappear, and the lumps in the batter will bake out.