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Blueberry Oatmeal Muffins Recipe

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Delicious and wholesome Blueberry Oatmeal Muffins made with white whole wheat flour, rolled oats soaked in milk, and fresh or frozen blueberries. These muffins are lightly sweetened with maple syrup and flavored with cinnamon and vanilla, perfect for a healthy breakfast or snack.

Ingredients

Wet Ingredients

  • 1 cup milk of choice
  • 1/3 cup avocado oil (or canola oil)
  • 1/2 cup maple syrup
  • 2 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Fruit

  • 1 cup blueberries (fresh or frozen, do not defrost)

Instructions

  1. Soak Oats: Combine the oats and milk in a bowl or glass measuring cup and let them soak for 20 minutes to soften the oats and create a creamy texture.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a muffin pan with cooking spray or line it with parchment paper muffin liners to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the avocado oil, maple syrup, eggs, and vanilla extract until smooth and combined.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir a few times. Then add in the soaked oats along with any remaining milk and the blueberries. Stir gently just until the batter is combined and no flour streaks remain; avoid overmixing to keep muffins tender.
  6. Fill Muffin Pan: Evenly divide the batter among the prepared muffin cups, filling them almost to the top for nicely rounded muffins.
  7. Bake: Place the muffin pan on the middle oven rack and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set perfectly.

Notes

  • You can use any type of milk you prefer, including dairy, almond, soy, or oat milk.
  • Frozen blueberries can be used directly from the freezer without defrosting to avoid bleeding color into the batter.
  • White whole wheat flour can be substituted with regular whole wheat or all-purpose flour for a different texture.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
  • Ensure not to overmix the batter to keep the muffins light and fluffy.

Find it online: https://justsosavory.com/blueberry-oatmeal-muffins-recipe/