Blueberry Walnut Oatmeal Muffin Tops
When it comes to breakfast treats, few things can beat the delightful combination of blueberries and walnuts nestled in a warm muffin top. These Blueberry Walnut Oatmeal Muffin Tops are not only delicious but also packed with wholesome ingredients that will keep you fueled and satisfied throughout the morning. With a crispy exterior and a tender, chewy center, each bite is a burst of flavor that will make your taste buds sing.
Imagine starting your day with the aroma of freshly baked muffins wafting through your kitchen. These muffin tops are incredibly easy to make and are a fantastic option for meal prep. You can whip up a batch on the weekend, and they’ll be ready to grab and go during your busy weekdays. Let’s dive into why this recipe is a must-try!
Why I Love This Recipe
These Blueberry Walnut Oatmeal Muffin Tops hold a special place in my heart. Not only do they bring together the sweet and tart flavor of blueberries with the rich, nutty crunch of walnuts, but they are also incredibly versatile. You can enjoy them as a quick breakfast, a snack, or even a light dessert. The use of oatmeal adds a wholesome touch, making them feel healthier than your average muffin. Plus, they come together in just a few simple steps, which is perfect for those of us who are always on the go.
What You’ll Need
- 1 cup quick oats
- 1 cup buttermilk
- 1 large egg
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup fresh blueberries (or frozen blueberries, thawed)
- 1 cup chopped walnuts
Tools & Equipment Needed
- Mixing bowls – for combining ingredients.
- Whisk – to blend wet and dry ingredients smoothly.
- Spoon or spatula – for folding in the blueberries and walnuts.
- Baking sheet – to bake the muffin tops.
- Parchment paper – for easy cleanup and to prevent sticking.
- Oven – where the magic happens!
Directions: Blueberry Walnut Oatmeal Muffin Tops
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the buttermilk, egg, brown sugar, vanilla extract, and vegetable oil until well combined.
Step 3: Mix the Dry Ingredients
In another bowl, combine the quick oats, all-purpose flour, baking soda, salt, baking powder, and cinnamon. Mix well to ensure that the baking soda and baking powder are evenly distributed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough muffin tops.
Step 5: Fold in Blueberries and Walnuts
Gently fold in the blueberries and chopped walnuts, ensuring even distribution throughout the batter.
Step 6: Scoop and Bake
Using a spoon or cookie scoop, drop generous amounts of the batter onto the prepared baking sheet, making sure to leave space between each muffin top. Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Allow the muffin tops to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they are cool enough to handle, enjoy them warm, or store them for later!
International Equivalents
- 1 cup = 240 ml
- 1/2 cup = 120 ml
- 1 teaspoon = 5 ml
- 1 tablespoon = 15 ml
Method to the Madness
The beauty of these Blueberry Walnut Oatmeal Muffin Tops lies in their simplicity. By using quick oats, you not only add texture but also enhance the nutritional value of the muffins. The buttermilk contributes moisture and a slight tang, while the combination of baking powder and baking soda ensures that your muffin tops rise perfectly. The walnuts add a delightful crunch, making each bite a satisfying experience. Feel free to experiment with the fruit or nuts you have on hand; the possibilities are endless!
Store, Freeze & Reheat
To store your Blueberry Walnut Oatmeal Muffin Tops, let them cool completely and then place them in an airtight container. They’ll keep well at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to enjoy them later, these muffin tops freeze beautifully! Just wrap each muffin top in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat, simply thaw them at room temperature or pop them in the microwave for a quick warm-up.
Questions People Ask
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture may be slightly different. Quick oats create a softer muffin top, while rolled oats will give a chewier texture.
Are these muffin tops healthy?
These Blueberry Walnut Oatmeal Muffin Tops are a healthier alternative to traditional muffins, as they are made with whole ingredients like oats, fresh fruit, and nuts. They’re a great source of fiber and healthy fats!
Can I make these vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk instead of buttermilk.
What can I substitute for walnuts?
If you have nut allergies or prefer not to use walnuts, feel free to substitute with sunflower seeds, pumpkin seeds, or even chocolate chips for a sweet twist!
Ready, Set, Cook
Now that you have all the details, it’s time to whip up a batch of these scrumptious Blueberry Walnut Oatmeal Muffin Tops. Whether you’re hosting a brunch, looking for an easy breakfast option, or simply craving a delicious snack, these muffin tops are sure to please. So gather your ingredients, preheat that oven, and let the baking magic begin!
With their delightful flavor and chewy texture, it’s hard to resist these Blueberry Walnut Oatmeal Muffin Tops. The combination of wholesome oats, juicy blueberries, and crunchy walnuts makes for an irresistible treat that you will want to bake again and again. Enjoy them fresh out of the oven or save some for later—the choice is yours!
Blueberry Walnut Oatmeal Muffin Tops
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the buttermilk, egg, brown sugar, vanilla extract, and vegetable oil until well combined.
- In another bowl, combine the quick oats, all-purpose flour, baking soda, salt, baking powder, and cinnamon. Mix well to ensure that the baking soda and baking powder are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough muffin tops.
- Gently fold in the blueberries and chopped walnuts, ensuring even distribution throughout the batter.
- Using a spoon or cookie scoop, drop generous amounts of the batter onto the prepared baking sheet, making sure to leave space between each muffin top. Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffin tops to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they are cool enough to handle, enjoy them warm, or store them for later!
Notes
- Store cooled muffin tops in an airtight container for up to 3 days at room temperature.
- These muffin tops freeze well; wrap them individually and store in a freezer-safe bag.
- For a healthier option, substitute the egg with a flax egg and use plant-based milk.
