These oatmeal blueberry muffins are delicious, moist, and not overly sweet. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries. They are the perfect breakfast option or an afternoon snack. Simple and easy recipe, ready in under 45 minutes.
In a small bowl combine rolled oats and hot milk, stir and let it sit for 15-20 minutes, for oats to soak up some moisture.
Preheat oven to 425 °F (218 °C)
Line bottoms of 12 regular-size muffin pan with paper baking cups.
In a large bowl mix flour, baking powder, baking soda, salt, and cinnamon: set aside.
Mix eggs, granulated sugar, and brown sugar in a medium bowl until slightly foamy, for about 1 minute, add in melted butter, sour cream, and vanilla, mix until combined.
Pour wet ingredients into dry, stir, then add soaked oats and blueberries. Using a rubber spatula fold everything until just combined. Don't overmix.
Divide batter evenly among muffin cups. Sprinkle each muffin with some rolled oats and coarse sugar if desired.
Bake for 6-7 minutes at 425 °F (218 °C), then reduce oven temperature to 350 °F (177 °C) and bake for another 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Notes
Store muffins covered at room temperature for 2-3 days, then transfer to the refrigerator for up to 5 days. Muffins freeze well for up to 3 months.Muffins taste better slightly warm, so warm them up in a microwave for 30 seconds if stored in the fridge.If using frozen blueberries do not thaw them. Baking time could be longer.Don't skip on initial high temperature. The higher heat creates a burst of steam that lifts the batter, so the muffins rise nice and tall.