Looking for a delicious and healthy blueberry muffin recipe that can be easily modified as gluten-free or dairy free? Well you’re in luck.
Servings Prep Time
12muffins 10minutes
Cook Time
Servings Prep Time
12muffins 10minutes
Cook Time
  • 2cups all-purpose flour
  • 1cup quick cooking oats
  • 1cup granulated sugar
  • 2teaspoons baking powder
  • 1teaspoon cinnamon
  • 1/2teaspoon nutmeg
  • 1/4teaspoon salt
  • 2 large eggs
  • 1cup milkI use 2%
  • 3/4cup vegetable oilor canola oil
  • 2teaspoons vanilla extract
  • 1cup blueberriesfresh or frozen
  • 1tablespoon coarse sugaroptional
  • cooking spray
  1. Pre-heat oven 375° F.
  2. In a large bowl combine the first seven ingredients and set aside.
  3. In a small bowl whisk eggs, milk and oil.
  4. Mix egg mixture into flour mixture until just combined then stir in the vanilla extract.
  5. Fold in blueberries.
  6. Grease or use cooking spray to coat a 12 count muffin pan.
  7. For over the top muffins fill muffin cups 3/4 full.
  8. Add a few sprinkles of coarse sugar on top of the batter just before baking.
  9. Bake for 25 to 30 minutes.
  10. Remove from oven and rest for a few minutes, then remove muffins from the pan and place on a wire rack to cool.

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