Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- Optional: 1 tsp lemon zest for added flavor
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, oats, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, melted butter, eggs, and vanilla extract. Add lemon zest if using.
- Combine the wet ingredients with the dry ingredients, stirring just until moistened. Fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
