Description
π« Bursting with juicy blueberries and wholesome oats, these muffins are not only deliciously moist but also a healthy start to your day!
πΎ Perfect for gluten-free diets, these blueberry oatmeal muffins are easy to make and ideal for breakfast or a quick snack.
Ingredients
1 cup milk (use unsweetened almond milk for fewer calories or any dairy-free milk alternative)
1 cup old-fashioned whole rolled oats
1ΒΌ cups all-purpose flour (or substitute with gluten-free oat flour for a gluten-free option)
1 teaspoon baking powder
Β½ teaspoon baking soda
Β½ teaspoon ground cinnamon
Β½ teaspoon salt
Β½ cup unsalted butter, melted and slightly cooled (use olive oil or melted coconut oil as a substitute)
Β½ cup honey (can substitute with maple syrup or applesauce for natural sweetness)
1 large egg, at room temperature (substitute with flax eggs for a vegan version)
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries (toss in flour before adding if using frozen)
Instructions
1. Combine milk and oats in a bowl; let soak for 20 minutes to thicken the batter.
2. Preheat your oven to 425Β°F and line a muffin pan with liners or coat with nonstick spray.
3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the cooled melted butter, honey, egg, and vanilla extract.
5. Pour wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the soaked oats and blueberries.
7. Fill muffin cups to the top with batter; optionally sprinkle additional oats and coconut sugar on top.
8. Bake for 5 minutes at 425Β°F, then reduce heat to 350Β°F and bake for an additional 16-17 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
π Soaking oats in milk is crucial for a creamy batter, resulting in tall, fluffy muffins.
π₯ For the best flavor and texture, use melted butter; substitutes like oil may alter moisture and taste.
βοΈ When using frozen blueberries, do not thaw them and reduce milk slightly to prevent soggy muffins.
- Prep Time: 40 minutes
- Soaking Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: n/a
- Sodium: n/a
- Fat: 9 grams
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: n/a