Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, blueberry oat muffins. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Yes, these blueberry oatmeal muffins are insanely good!
Blueberry Oat Muffins is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Blueberry Oat Muffins is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have blueberry oat muffins using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Blueberry Oat Muffins:
- Make ready milk (any kind)
- Get old fashioned oats
- Get large egg, beaten, at room temperature
- Take brown sugar
- Get unsalted butter, melted and cooled slightly
- Make ready all purpose flour
- Make ready whole wheat flour
- Take ground cinnamon
- Make ready baking powder
- Make ready baking soda
- Take salt
- Get fresh or frozen blueberries
- Take chopped pecans (or walnuts or almonds)
My healthy blueberry oat muffins are so delicious and comforting. These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Blueberry oat muffins are a fab option for breakfast or an afternoon tea snack and because they're made with honey, they've got very little processed sugar in them. This healthy blueberry oat muffins recipe is delicious and easy to make.
Steps to make Blueberry Oat Muffins:
- Start by stirring your oats into your milk in a large bowl and letting it sit for 1 hour to allow the oats time to soak.
- Once the oats have soaked for at least 1 hour, preheat the oven to 350°F. Line a muffin pan with liners or spray the pan with non-stick cooking spray and set aside.
- In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
- Stir in the beaten egg, brown sugar and the melted butter to the milk and oats. Then add the dry ingredients to the wet and stir until just combined.
- Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw.
- Pour the batter into the muffin tins and place the pan in the oven. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. Careful not to overbake, as they will be dry if you do.
- Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days.
Disclosure: This blueberry oat muffins recipe post contains affiliate links for your convenience. Served From Scratch. eggs, golden raisins, kosher. Share: Rate this Recipe What can improve on a classic blueberry muffin? A little heft from rolled oats and a decadent streusel topping. Cue these blueberry oat bran muffins, which hit all four bases and, despite their good-for-you bran content, don't taste like a punishment devised by some misguided flower-child baker.
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