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Oatmeal Blueberry Mini Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 535kcal

Ingredients

Oatmeal blueberry mini muffins

  • ¼ cup Milk your choice
  • ¼ cup Rolled oats
  • 1 TBSP Unsalted butter melted
  • 2 TBSP Brown sugar or maple syrup
  • 1 Egg or 1 yolk for a softer texture
  • ½ tsp Vanilla extract
  • ¼ cup All-purpose flour
  • ¼ tsp Baking powder
  • ⅛ tsp Baking soda
  • pinch Salt
  • ⅓ cup Blueberries fresh or frozen (do not thaw if frozen)

Cinnamon honey butter dip

  • 2 TBSP Butter softened
  • 1 tsp Honey
  • ⅛ tsp Ground cinnamon

Fruit

  • 1 cup Mixed fresh fruit e.g. sliced apple, pineapple chunks, or mango chunks

Milk

  • 16 oz Milk your choice, cold
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease or line 6 mini muffin cups.
  • In a bowl, combine milk and oats. Let sit for 5 minutes to soften.
  • While oats soak, mix softened butter, honey, and cinnamon in a small bowl until smooth. Set aside.
  • Add melted butter, brown sugar, egg, and vanilla to the oat-milk mixture. Stir to combine.
  • Add flour, baking powder, baking soda, and salt. Stir just until combined, then fold in blueberries.
  • Divide batter evenly among muffin cups. Bake 12–15 minutes, until tops are golden and a toothpick comes out clean. Cool slightly.
  • While muffins bake or cool, portion fruit onto plates and pour milk into glasses.
  • Serve muffins warm with cinnamon honey butter dip on the side, along with fruit and milk.

Nutrition

Calories: 535kcal | Carbohydrates: 60g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 351mg | Potassium: 582mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1432IU | Vitamin C: 5mg | Calcium: 385mg | Iron: 2mg