Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, blueberry oat muffins. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Blueberry Oat Muffins is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Blueberry Oat Muffins is something that I have loved my whole life.
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
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 milk (any kind)
- Make ready old fashioned oats
- Prepare large egg, beaten, at room temperature
- Make ready brown sugar
- Make ready unsalted butter, melted and cooled slightly
- Prepare all purpose flour
- Get whole wheat flour
- Make ready ground cinnamon
- Prepare baking powder
- Make ready baking soda
- Take salt
- Make ready fresh or frozen blueberries
- Take 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. 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).
Instructions 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.
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 whole wheat blueberry oatmeal muffins were gone so fast so I knew they were a hit! My favorite way to eat these are the next morning, when they're even more moist, with my cup of coffee.
So that’s going to wrap this up with this special food blueberry oat muffins recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
