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Oatmeal Blueberry Muffins (with mayonnaise)

Oatmeal Blueberry Muffins (with mayonnaise) from Out of the Box Baking.com

If you love a hearty breakfast muffin with oats, but you also love the juicy sweetness of berries, then this is the muffin for you. This delicious muffin isn’t your grandmother’s breakfast treat, but it is made with something she kept in her cupboard. . .mayonnaise.

Baking with Mayonnaise

Mayonnaise Jar

I’ve been on a kick using mayo in several sweet treats over the past couple of weeks. First came my Chocolate Mayonnaise Cake (truly, the most delicious cake I’ve had in ages). Then came my Old-Fashioned Banana Bread with Mayonnaise, which (as it turns out) is now my favorite go-to Banana Bread recipe.

After that, I turned my attention to other types of bread, like my Light and Fluffy Biscuits with Mayonnaise and my Copycat Red Lobster Cheddar Bay Biscuits. And then, of course, I debuted my Cornbread with Mayonnaise recipe, which is delicious.

A New Mayonnaise Inspired Breakfast Muffin? Yes, Please!

Oatmeal Blueberry Muffins

I honestly thought I was done with my mayo infused concoctions. In fact, I had already started putting together a Mayonnaise-inspired post, featuring all of these recipes.

Then tonight I stumbled across another one that I had never tried before, a breakfast muffin that featured oats and berries. I knew I had to give it a try.

I found the recipe on the Hellman’s site but decided to change it up a bit. I baked a batch (it made 12) and, after eating one, packaged them up to give away tomorrow. They came together easily and quickly and I only dirtied up one medium bowl and another smaller one. (That’s a win right there!)

Benefits of Blueberries

blueberries

Before I get into the other ingredients in this recipe, I want to hone in on one. . .the blueberries. Until recently, I rarely ate these little berries. They’re not as sweet as some others that I enjoy, like blackberries, strawberries, and raspberries. But lately I’ve been on something of a blueberry kick. I love them in my oatmeal.

I started poking around on the Internet and found a site that features 10 Proven Health Benefits of Blueberries. I’ll share a few of them here, so that you can feel better about eating these muffins.

  • They are packed with nutrients, but not with calories (win!)
  • They’re loaded with antioxidants.
  • They help slow aging. (Pass the blueberries, please!)
  • They serve as watchdogs over your cholesterol.
  • There is some thought that they lower your blood pressure and prevent heart disease.
  • They can improve your memory. . .and your muscles.
  • There are other things on the list, but I’ll leave you with these so that you can see just how power-packed these tiny little bites of goodness really are!

What Ingredients Will I Need to Make These Oatmeal Blueberry Muffins?

blueberry muffin ingredients from Out of the Box Baking.com

You’ll find a full printable recipe at the bottom of this post but for now, here’s a quick peek at what you’ll need. These are common ingredients so you’ve probably got most everything in your pantry and refrigerator.

FOR THE MUFFINS:

  • all purpose flour
  • quick oats
  • light brown sugar, packed
  • baking powder
  • salt
  • cinnamon
  • fresh or frozen blueberries (or berries of your choice)
  • whole milk
  • full fat mayonnaise (not Miracle Whip)
  • large egg

FOR THE TOPPING:

Streusel mixture
  • brown sugar
  • oats
  • room temperature butter

All very basic ingredients! And if you don’t have blueberries, don’t fret! Any other berries will work just as well. Make sure the pieces are as small as blueberries, though.

How to Make these Tasty Muffins

Preheat oven to 375

MIX THE MUFFINS:

Muffin ingredients

This recipe comes together in just a couple of minutes. Start by adding all of the wet ingredients in a large bowl.

Whisk until mixed. The mayo might look a little lumpy but don’t worry! It will all come together when you add the dry ingredients.

Wet ingredients

Add your dry ingredients. (I mixed mine together first and whisked them until thoroughly mixed.)

Using a rubber spatula, fold the flour mixture in.

Fold in your berries.

Prepare a cupcake pan by spraying non-stick spray in each muffin cup. You can use paper liners if you like but I love the caramelization a muffin gets when baked directly in the pan.

Blueberry muffin batter in cupcake pan

MIX THE STREUSEL:

Place the butter, oats, and brown sugar in a bowl and stir until incorporated.

streusel topping batter

Spread a tablespoon of the mixture on top of each muffin.

Blueberry muffin batter with streusel topping

TIME TO BAKE!

Place muffin pan in preheated oven and bake for 25-30 minutes or until oat mixture on top starts to crisp up.

Remove from oven and place on wire cooling rack.

Baked muffins

Don’t try to remove the muffins from the tin until they are cool enough to handle. They might be sticky around the edges if the streusel topping spread.

Blueberry Oatmeal Cookie on plate

Serve with butter or honey.

Store in an airtight container. I put mine in a gallon-sized baggie to take to friends.

Variations on this Muffin Recipe

  • As I mentioned above, this recipe would be great with other berries. I’m crazy about raspberries, in particular.
  • Skip the cinnamon and add lemon zest to the muffin and to the streusel.
  • Out of mayonnaise? Use sour cream in its place.
  • Not a fan of brown sugar? This recipe will bake up just fine with white sugar.
  • Looking for a good bran muffin recipe? Swap out half of your flour with oat bran.
  • Cinnamon Roll Muffins: Add more cinnamon and sugar to the recipe and then drizzle with a cream cheese glaze while warm.
  • Apple Pecan Streusel Muffins: Add diced apple and chopped pecans in place of blueberries.
  • Pumpkin Streusel Muffins: Add pumpkin puree in place of blueberries. Throw in some pumpkin pie spice while you’re at it!

Other Muffin Recipes from Out of the Box Baking

Double Dark Chocolate Espresso Muffins

If you’re in the mood for muffins but want to try something different, we’ve got a plethora of muffins for you to try! Here are just a few:

Cookie Butter Banana Muffins: If you’re a fan of cinnamon, spice, and everything nice, then this yummy recipe for my Cookie Butter Banana Muffins will be just the ticket! They are simple to make and have a light fluffy cake-like texture that you simply don’t find in most banana-based products.

Double Dark Chocolate Espresso Muffins: You love chocolate. You love coffee. You love muffins. These amazing, gooey Double Dark Chocolate Espresso Muffins merge all three of those things into one delicious bite! You’ll swoon, I promise!

Easy Banana Chocolate Chip Muffins: Is there such a thing as a perfect banana chocolate chip muffin recipe out there? The answer, my friends, is a hearty, “Yes!” And you’re about to witness it for yourself!

No matter which muffin you try, you’re sure to enjoy it! Thanks for stopping by to check out this recipe, y’all!

Oatmeal Blueberry Muffins (with Mayonnaise)

Oatmeal Blueberry Muffins (with Mayonnaise)

Yield: 12
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

The crisp goodness of oats and the tender juciness of blueberries come together in this tasty breakfast muffin from Out of the Box Baking.

Ingredients

  • FOR THE MUFFINS:
  • * 1 3/4 cups all purpose flour
  • * 3/4 cup quick oats
  • * 1/2 cup light brown sugar, packed
  • * 1/2 tablespoon baking powder
  • * 1/4 teaspoon salt
  • * 1/2 teaspoon cinnamon
  • * 1 cup fresh or frozen blueberries (or berries of your choice)
  • * 1 cup whole milk
  • * 1/2 cup full fat mayonnaise (not Miracle Whip)
  • * 1 large egg
  • FOR THE TOPPING:
  • * 1/2 cup oats
  • * 1/4 cup brown sugar
  • * 1/4 cup room temperature butter
  • All very basic ingredients! And if you don't have blueberries, don't fret! Any other berries will work just as well. Make sure the pieces are as small as blueberries, though.

Instructions

    How to Make these Tasty Muffins

    Preheat oven to 375

    MIX THE MUFFINS:

    This recipe comes together in just a couple of minutes. Start by adding all of the wet ingredients in a large bowl.

    Whisk until mixed. The mayo might look a little lumpy but don't worry! It will all come together when you add the dry ingredients.

    Add your dry ingredients. (I mixed mine together first and whisked them until thoroughly mixed.)

    Using a rubber spatula, fold the flour mixture in.

    Add your berries and fold in. (You can add them at the same time as the flour but the batter will end up slightly discolored.)

    Prepare a cupcake pan by spraying non-stick spray in each muffin cup. You can use paper liners if you like but I love the caramelization a muffin gets when baked directly in the pan.

    MIX THE STREUSEL:

    Place the butter, oats, and brown sugar in a bowl and stir until incorporated.

    Spread a tablespoon of the mixture on top of each muffin.

    TIME TO BAKE!

    Place muffin pan in preheated oven and bake for 25-30 minutes or until oat mixture on top starts to crisp up.

    Remove from oven and place on wire cooling rack.

    Don't try to remove the muffins from the tin until they are cool enough to handle. They might be sticky around the edges if the streusel topping spread.

    Serve with butter or honey. (Blueberry preserves would also be nice!)

    Store in an airtight container.

    Luscious Lemon Berry Muffins from Scratch - Out of the Box Baking

    Sunday 8th of May 2022

    […] already had a great berry muffin recipe. My Oatmeal Blueberry Muffin mix is great. But the idea of merging lemon and berry sounded intriguing to me, so I decided to […]

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