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Blueberry and oat muffins

Blueberry and oat muffins
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Blueberry and oat muffins are a wholesome and delicious breakfast option, featuring hearty oats and juicy blueberries for natural sweetness and moist texture. Easy to prepare and full of fiber and antioxidants, these muffins are perfect for any morning or snack time, suitable for all ages and adaptable to dietary needs.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Wet Ingredients

  • ½ cup unsweetened applesauce
  • ¼ cup honey or maple syrup
  • ½ cup milk (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Additional

  • 1 cup fresh or frozen blueberries (toss frozen in a little flour before adding)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. Gather and measure all ingredients carefully to ensure perfect batter consistency.
  2. Mix Dry Ingredients: In a large bowl, combine rolled oats, all-purpose flour, baking powder, salt, and cinnamon if using. Stir well to distribute evenly.
  3. Blend Wet Ingredients: In a separate bowl, whisk together applesauce, honey or maple syrup, milk, eggs, and vanilla extract until smooth and fully blended.
  4. Combine Wet and Dry Mixes: Pour wet ingredients into the dry mixture and gently fold with a spatula until just combined. Avoid overmixing to prevent dense muffins.
  5. Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter, distributing evenly without breaking the berries.
  6. Fill Muffin Cups and Bake: Divide batter evenly among muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use fresh or frozen blueberries; toss frozen berries lightly in flour to prevent sinking.
  • Fold ingredients just until combined to keep muffins tender and light.
  • Adjust honey or maple syrup quantity to customize sweetness based on preference.
  • Use room temperature eggs and milk for better mixing and rise.
  • Check doneness with a toothpick a few minutes before baking time ends to avoid overbaking.
  • Leftover muffins stay fresh in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months; thaw overnight in the refrigerator before use.
  • Reheat muffins in the microwave for 15-20 seconds or in a toaster oven for fresh-baked warmth.

Nutrition

Keywords: blueberry muffins, oat muffins, healthy breakfast, gluten-free muffins, easy muffins, breakfast muffins, whole oats, naturally sweetened

Find it online: https://mealsbylina.com/blueberry-and-oat-muffins/