Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Blueberry Oat Muffins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Blueberry Oat Muffins Recipe. A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
You can have Blueberry Oat Muffins using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Blueberry Oat Muffins
You need 1 cup of milk (any kind).
Prepare 1 cup of old fashioned oats.
It’s 1 of large egg, beaten, at room temperature.
Prepare 1/2 cup of brown sugar.
You need 1/2 cup of unsalted butter, melted and cooled slightly.
You need 1/2 cup of all purpose flour.
You need 1/2 cup of whole wheat flour.
You need 1 tsp. of ground cinnamon.
Prepare 1 tsp. of baking powder.
Prepare 1/2 tsp. of baking soda.
Make ready 1/2 tsp. of salt.
Take 1/2 cup of fresh or frozen blueberries.
Prepare 1/2 cup of chopped pecans (or walnuts or almonds).
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.I also added some cranberries for added goodness and used coconut oil instead of the veg oil; the recipe is definitely a keeper, thank.In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
Blueberry Oat Muffins instructions
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..
I like this recipe alot because of the high propotion of heart-healthy/good carb oatmeal and the low amount of oil (as opposed to magerine).These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.Everyone should have a go-to recipe for Blueberry Oat Muffins.
In another bowl, combine milk, egg and oil.Add liquid ingredients to the dry ingredients, mix until moist only.These Healthy Blueberry Oatmeal Muffins are perfect for on the go!Loaded with whole grains, fiber, protein and juicy berries!This recipe was first posted on The Recipe Critic.
