Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, blueberry oat muffins. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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! These Healthy Blueberry Oat Muffins will quickly become your favorite recipe when making muffins from scratch.
Blueberry Oat Muffins is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Blueberry Oat Muffins is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must 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 1 cup milk (any kind)
- Make ready 1 cup old fashioned oats
- Get 1 large egg, beaten, at room temperature
- Take 1/2 cup brown sugar
- Prepare 1/2 cup unsalted butter, melted and cooled slightly
- Prepare 1/2 cup all purpose flour
- Get 1/2 cup whole wheat flour
- Get 1 tsp. ground cinnamon
- Take 1 tsp. baking powder
- Prepare 1/2 tsp. baking soda
- Make ready 1/2 tsp. salt
- Get 1/2 cup fresh or frozen blueberries
- Get 1/2 cup chopped pecans (or walnuts or almonds)
These healthy Blueberry Banana Muffins are made with oats and fruit, so they're a delicious and healthy breakfast for kids. Plus: They store well for days! These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Bonus points if you get the reference.
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.
Bonus points and a blueberry oat Greek yogurt muffin! These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries. For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. 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.
So that is going to wrap this up with this special food blueberry oat muffins recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
