Recipe: Appetizing Blueberry Oat Muffins

Blueberry Oat Muffins. Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. A cup of quick-cooking oats makes these moist muffins even more substantial.

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! Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). You can cook Blueberry Oat Muffins using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Blueberry Oat Muffins

1. Prepare 1 cup of milk (any kind).
2. Prepare 1 cup of old fashioned oats.
3. You need 1 of large egg, beaten, at room temperature.
4. You need 1/2 cup of brown sugar.
5. You need 1/2 cup of unsalted butter, melted and cooled slightly.
6. Prepare 1/2 cup of all purpose flour.
7. It's 1/2 cup of whole wheat flour.
8. You need 1 tsp. of ground cinnamon.
9. You need 1 tsp. of baking powder.
10. You need 1/2 tsp. of baking soda.
11. You need 1/2 tsp. of salt.
12. Prepare 1/2 cup of fresh or frozen blueberries.
13. It's 1/2 cup of chopped pecans (or walnuts or almonds).

Everyone should have a go-to recipe for Blueberry Oat Muffins. I know a few of you who would tell me that your go-to muffins are at Costco. Well, I would encourage you to go to Costco to purchase their wonderful blueberries so that you can make your oatmeal blueberry muffins. These Healthy Blueberry Oatmeal Muffins are perfect for on the go!

Blueberry Oat Muffins step by step

1. 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..
2. 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..
3. In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside..
4. 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..
5. Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw..
6. 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..
7. Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days..

Loaded with whole grains, fiber, protein and juicy berries! This recipe was first posted on The Recipe Critic. As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON. I also added some cranberries for added goodness and used coconut oil instead of the veg oil; the recipe is definitely a keeper, thank. Other Muffins I also love to make are Maple Pecan Banana Muffins, Ricotta Cheese Chocolate Chip Muffins, Chocolate Chocolate Chip Banana Muffins with Glaze.

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