Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blueberry oat muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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! Blueberry Oatmeal Muffins Tips: To store muffins, allow them to cool completely and place in an air-tight container or Ziploc bag at room temperature.
Blueberry Oat Muffins is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Blueberry Oat Muffins is something that I’ve loved my entire life. They’re nice 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:
- Prepare 1 cup milk (any kind)
- Take 1 cup old fashioned oats
- Make ready 1 large egg, beaten, at room temperature
- Get 1/2 cup brown sugar
- Prepare 1/2 cup unsalted butter, melted and cooled slightly
- Take 1/2 cup all purpose flour
- Make ready 1/2 cup whole wheat flour
- Take 1 tsp. ground cinnamon
- Make ready 1 tsp. baking powder
- Take 1/2 tsp. baking soda
- Take 1/2 tsp. salt
- Take 1/2 cup fresh or frozen blueberries
- Make ready 1/2 cup chopped pecans (or walnuts or almonds)
Plus: They store well for days! 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. These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil!
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 if you get the reference. Bonus points and a blueberry oat Greek yogurt muffin! Share: Rate this Recipe What can improve on a classic blueberry muffin? A little heft from rolled oats and a decadent streusel topping. These muffins remind me of raisin bran muffins my mom used to bake for my brother and I when we were little.
So that’s going to wrap it up with this special food blueberry oat muffins recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
