Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, blueberry oat muffins. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Blueberry Oat Muffins is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Blueberry Oat Muffins is something which I have loved my entire life.
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 recipe, we have to first prepare a few ingredients. You can cook 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)
- Prepare 1 cup old fashioned oats
- Take 1 large egg, beaten, at room temperature
- Get 1/2 cup brown sugar
- Take 1/2 cup unsalted butter, melted and cooled slightly
- Make ready 1/2 cup all purpose flour
- Get 1/2 cup whole wheat flour
- Prepare 1 tsp. ground cinnamon
- Get 1 tsp. baking powder
- Make ready 1/2 tsp. baking soda
- Take 1/2 tsp. salt
- Get 1/2 cup fresh or frozen blueberries
- Get 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.
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.
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 is going to wrap this up with this special food blueberry oat muffins recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
