Recipe of Andrew Copley Blueberry Oat Muffins

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberry oat muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blueberry Oat Muffins is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Blueberry Oat Muffins is something which I have loved my whole life. They are nice and they look fantastic.

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! Yes, these blueberry oatmeal muffins are insanely good! Hard to believe they are light.

To begin with this recipe, we have to prepare a few ingredients. You can cook blueberry oat muffins using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry Oat Muffins:

1. Make ready 1 cup milk (any kind)
2. Prepare 1 cup old fashioned oats
3. Get 1 large egg, beaten, at room temperature
4. Prepare 1/2 cup brown sugar
5. Prepare 1/2 cup unsalted butter, melted and cooled slightly
6. Prepare 1/2 cup all purpose flour
7. Take 1/2 cup whole wheat flour
8. Get 1 tsp. ground cinnamon
9. Prepare 1 tsp. baking powder
10. Take 1/2 tsp. baking soda
11. Prepare 1/2 tsp. salt
12. Get 1/2 cup fresh or frozen blueberries
13. Make ready 1/2 cup 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. 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. My healthy blueberry oat muffins are so delicious and comforting.

Steps to make Blueberry Oat Muffins:

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.

A touch of spicy cinnamon in the batter pairs nicely with the sweet. My healthy blueberry oat muffins are so delicious and comforting. For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries. For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. Share: Rate this Recipe What can improve on a classic blueberry muffin?

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