Blueberry Oatmeal Muffins
I often keep a supply of these moist and nutritious muffins in my freezer. They're delicious for breakfast and snacking. They can be reheated in the oven or microwave, or eaten at room temperature. My recipe is adapted from Skinnytaste's Insanely Good Blueberry Oatmeal Muffins.
Ingredients
- 1 1/2 cups oats, can be quick or regular
- 1 cup whole milk
- 1/3 cup brown sugar
- 1 tablespoon honey
- 1/4 cup unsweetened applesauce
- 2 whole eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries, fresh or frozen *if using frozen, keep in freezer until just before adding to batter I use frozen wild blueberries
Instructions
-
Coarsely grind the oats in a food processor.
-
Soak the oats in the milk for about 30 minutes.
-
Preheat your oven to 400 degrees.
-
While the oats are soaking, mix together the rest of the 'wet' ingredients in a separate bowl: brown sugar, honey, applesauce, eggs, and vanilla.
-
In another bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt.
-
After the oats have soaked up the milk, add them to the wet mixture. Then slowly add the dry ingredients, making sure to combine, but don't overmix.
-
Gently fold in the blueberries.
-
Spoon the batter into 12 greased or foil-lined muffin tins.
-
Bake for 20-22 minutes, or until a tester comes out clean and the muffins are lightly browned.
1 thought on “Blueberry Oatmeal Muffins”