Blueberry Walnut Oatmeal Muffin Tops

Blueberry Walnut Oatmeal Muffin Tops are filled with plump blueberries, chewy oats, a few crunchy walnuts and are baked until golden brown and delicious.

Blueberry Walnut Oatmeal Muffin Tops are one of my kid’s favorite breakfasts before school.

Oh my gosh, I can’t believe school is starting for us in less than two weeks! Where has the summer gone?!

Are you ready for school to start again? I’m getting ready by going through all of my easy breakfast recipes and snack recipes, so I can make sure my kids have something delicious and filling in their bellies before school (and after school).

These Blueberry Walnut Oatmeal Muffin Tops are like mini baked oatmeals that are portable, not to mention totally adorable!

I baked these in my Wilton Muffin Top Pan  so my kids thought these were cookies and couldn’t wait to grab one.

The heavenly aroma that creeps out of your oven while these bake will surely grab everyone’s attention. But it’s the nutty and rich texture of the muffin, along with the sweet blueberries that will seal the deal.

If you’re not interested in the muffin tops, you can always bake these beauties in a regular muffin time! They’re just as portable, but a little thicker in size, so you won’t get as many servings per batch.

Blueberry Walnut Oatmeal Muffin Tops

Here are some more great ways to customize this easy breakfast item:

• Use raspberries in place of blueberries
• Swap pecans or sliced almonds for walnuts
• Add a pinch of cinnamon for a warmer flavor

Either way you try these fun little bites, you’re going to love them!

How are you getting ready for back to school season?

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Blueberry Walnut Oatmeal Muffin Tops

Blueberry Walnut Oatmeal Muffin Tops are filled with plump blueberries, chewy oats, a few crunchy walnuts and are baked until golden brown and delicious.

• Author: Shawn Syphus | I Wash You Dry
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: makes 15 muffin tops 1x

Scale 1x2x3x

Ingredients

• 1 cup quick oats
• 1 cup buttermilk
• 1 egg
• 1/2 cup brown sugar
• 1/2 tsp vanilla extract
• 1/3 cup vegetable oil
• 1 1/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup fresh blueberries/ or frozen blueberries; thawed
• 1 cup chopped walnuts

Instructions

1. Place oats and buttermilk in a medium bowl and let soak for 10 minutes to help soften the oats.
2. Preheat oven to 400 degrees.
3. In a separate medium sized bowl sift together the flour, baking soda, salt, baking powder, and cinnamon, set aside.
4. To the bowl with the oats add an egg, oil, vanilla and brown sugar. Use a hand whisk to combine.
5. Gradually add the flour mixture to the wet ingredients using the whisk to stir. Don’t over stir the mixture, just enough until it’s all wet.
6. Fold in the blueberries and walnuts.
7. Spray a 12 cavity muffin top pan or a regular muffin pan with non stick spray. Fill the cups with the batter and bake for 20 minutes.
8. Let cool in pan for 5-10 minutes before removing to a wire rack. Enjoy!

Nutrition

• Serving Size: 15 muffin tops

Originally published on 8/2/2012. Updated on 8/1/2017

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