One Bowl Blueberry Oatmeal Muffins

Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.

Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.

The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!

• ½ cup (50 g) whole rolled oats or quick oats
• ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
• 1½ cups (205 g) unbleached all-purpose flour or gluten-free flour blend
• ½ cup (100 g) granulated sugar
• 1 ¼ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup (125 ml) neutral oil, (such as canola or sunflower)
• 1 egg, slightly beaten
• 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
• 1½-2 tablespoons raw turbinado sugar, or coconut sugar
• ½ teaspoon ground cinnamon, optional