Hello everybody, it’s me, Dave, welcome to our recipe page. 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 unique. This will be really delicious.
Blueberry Oat Muffins is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Blueberry Oat Muffins is something that I’ve loved my whole life. They are nice 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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook blueberry oat muffins using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Oat Muffins:
- Make ready 1 cup milk (any kind)
- Take 1 cup old fashioned oats
- Prepare 1 large egg, beaten, at room temperature
- Prepare 1/2 cup brown sugar
- Take 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
- Get 1/2 tsp. baking soda
- Prepare 1/2 tsp. salt
- Prepare 1/2 cup fresh or frozen blueberries
- Make ready 1/2 cup chopped pecans (or walnuts or almonds)
These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. My healthy blueberry oat muffins are so delicious and comforting. 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. Lighten up your muffin game with Running with Spoons' blueberry-oat Greek yogurt muffins.
Instructions 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.
Instead of butter and oil, these moist muffins use plain Greek yogurt and almond milk. 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.
So that’s going to wrap it up with this special food blueberry oat muffins recipe. Thank you very much for reading. I am sure that you will make this at home. There is 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!
