Insanely Good Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are insanely good! Arduous to imagine they’re gentle. Assume baked oatmeal, however within the type of a muffin!

Blueberry Oatmeal Muffins

These entire wheat blueberry oat muffins have the perfect texture and taste, each time I make them they’re all the time a success! They’re so moist and they’re simply nearly as good the subsequent day. I really like preserving them in my fridge for after college snacks or simple breakfast on the go. Additionally nice to carry to a potluck. If you wish to make these with gluten-free flour, I even have a Gluten-free, Dairy-free Muffin model right here. Different Muffins I additionally love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

A few years again, somebody shared their oatmeal muffin recipe with me which grew to become the bottom for this recipe. I performed round with the elements and made some modifications to make it over-the-top good! My husband mentioned they have been the BEST blueberry muffins he ever tasted, and my daughter who was two on the time, thought they have been cupcakes. That is now my go-to blueberry muffin recipe.

Components

• Oats: The bottom of this recipe makes use of fast oats or rolled oats soaked in milk of your alternative resembling dairy milk, buttermilk or plant-based milk.
• Sweetener: brown sugar and honey.
• Moist Components: unsweetened applesauce, egg whites, oil, resembling coconut oil or canola and vanilla extract.
• Dry elements: white entire wheat flour (it’s also possible to use all objective flour), baking powder, baking soda and salt.
• Contemporary Fruit: 1 cup contemporary blueberries. Frozen blueberries would additionally work.

How To Make Blueberry Oatmeal Muffins:

1. Preheat oven to 400F. Line a muffin pan with paper liners and evenly spray with cooking spray so that they don’t stick.
2. Soak the oats: Place the oats in a meals processor or chopper and pulse a number of instances. Soak oats in milk of alternative in a big bowl for about half-hour.
3. Moist Components: In a medium bowl mix brown sugar, honey, apple sauce, vanilla, egg whites, oil and blend effectively.
4. Dry Components: In a 3rd bowl mix entire wheat flour, salt, baking powder, baking soda and whisk to mix.
5. Mix soaked oats and milk with sugar, applesauce combination and blend effectively.
6. Slowly add within the dry elements and stir till simply integrated. Fold in blueberries.
7. Spoon the batter into the muffin cups and bake for 22-24 minutes.

Blueberry Oat Muffin Suggestions and Variations:

• To retailer muffins, enable them to chill fully and place in an hermetic container or Ziploc bag at room temperature.
• Refrigerate for as much as 5 days or wrap tight and freeze for as much as 1 month.
• To get that fresh-out-of-the-oven style, heat muffins within the microwave.
• Variations strive changing the blueberries with strawberries, raisins, apples and even chocolate chips!
• Should you don’t have apple sauce, you possibly can swap it for mashed banana.
• Add some floor cinnamon for taste.

Extra Wholesome Muffin Recipes: