Easy Blueberry Oatmeal Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 250 grams all-purpose flour
02 - 45 grams old-fashioned rolled oats
03 - 1.5 teaspoons baking soda
04 - 100 grams packed brown sugar

→ Wet Ingredients

05 - 115 grams unsalted butter, melted
06 - 2 large eggs
07 - 240 millilitres milk

→ Fruit

08 - 225 grams fresh or frozen blueberries

# Instructions:

01 - Preheat oven to 200°C. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the all-purpose flour, oats, baking soda, and brown sugar until evenly combined.
03 - In a medium bowl, whisk the melted butter and eggs until fully incorporated. Gradually whisk in the milk until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing.
05 - Carefully fold the blueberries into the batter, distributing them evenly.
06 - Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 12–15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.

# Notes:

01 - For optimal muffin texture, mix the batter only until the flour disappears to prevent toughness.
02 - Toss blueberries with a tablespoon of the flour mixture before folding them in to help prevent sinking.
03 - Enhance flavour by adding 1 teaspoon of lemon zest or create a crunchy topping using oats and a sprinkle of sugar before baking.

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