Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, blueberry oat muffins. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Blueberry Oat Muffins is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Blueberry Oat Muffins is something which I’ve loved my entire life. They’re fine and they look fantastic.
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! Oats and orange juice give these blueberry muffins extra texture and flavor. Yes, these blueberry oatmeal muffins are insanely good!
To get started with this particular recipe, we must prepare a few ingredients. You can have blueberry oat muffins using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Oat Muffins:
- Get 1 cup milk (any kind)
- Get 1 cup old fashioned oats
- Make ready 1 large egg, beaten, at room temperature
- Get 1/2 cup brown sugar
- Make ready 1/2 cup unsalted butter, melted and cooled slightly
- Make ready 1/2 cup all purpose flour
- Prepare 1/2 cup whole wheat flour
- Take 1 tsp. ground cinnamon
- Make ready 1 tsp. baking powder
- Make ready 1/2 tsp. baking soda
- Prepare 1/2 tsp. salt
- Take 1/2 cup fresh or frozen blueberries
- Prepare 1/2 cup chopped pecans (or walnuts or almonds)
Bonus points and a blueberry oat Greek yogurt muffin! 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. A cup of quick-cooking oats makes these moist muffins even more substantial.
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.
For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet. Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast! These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.
So that is going to wrap this up for this special food blueberry oat muffins recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
