Blueberry oatmeal muffins are a delightful treat that brings together the wholesome goodness of oats and the vibrant taste of blueberries. These muffins are perfect for breakfast or a snack when you need a quick energy boost. The combination of natural sweeteners, fruits, and oats creates a satisfying snack without compromising flavor. Whether you are a busy parent, a student, or someone on the go, these muffins fit seamlessly into your lifestyle.
Why make this recipe
There are many reasons to make blueberry oatmeal muffins. First, they are easy to prepare and cook, making them accessible for bakers of all skill levels. Second, these muffins are packed with nutrients due to their healthy ingredients. They provide fiber, vitamins, and minerals, making them a healthier choice compared to store-bought snacks, which often contain refined sugars and unhealthy fats. Furthermore, you can customize the recipe with your favorite ingredients or adjust it based on what you have on hand. Finally, these muffins freeze well, allowing you to enjoy them anytime.
How to make Blueberry Oatmeal Muffins
Making blueberry oatmeal muffins is a simple process that requires just a few steps. Follow along to create your delicious batch.
Ingredients:
- 1 1/2 cups white spelt flour or all-purpose flour (180 grams)
- 1/2 cup rolled oats (45 grams)
- 1/2 cup + 2 tbsp cane sugar or light brown sugar (125 grams)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 3/4 cup frozen wild blueberries (105 grams)
- 2 tsp vanilla extract
- 2/3 cup applesauce (160 ml)
- 1/2 cup + 1 tbsp full-fat coconut milk (130 ml)
- 1 tbsp apple cider vinegar
- 1 tbsp unsulfured molasses
- 2 tbsp wild blueberries (for sprinkling on top)
- 2 tbsp oats (for sprinkling on top)
- 2 tbsp cane sugar or light brown sugar (for sprinkling on top)
Directions:
- Preheat the oven to 400°F (205°C) and grease a muffin pan with coconut oil or non-stick cooking spray.
- In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, sea salt, and pumpkin pie spice until well combined.
- In a medium bowl, whisk together the vanilla extract, applesauce, coconut milk, apple cider vinegar, and molasses until creamy.
- Add the frozen blueberries to the dry ingredients and stir to coat them well.
- Fold the wet ingredients into the dry ingredients until just combined, being careful not to over-mix the batter.
- Scoop the muffin batter into the muffin pan, pressing a few blueberries into the tops and additionally sprinkling with sugar and oats.
- Bake for 18-22 minutes, reducing the oven temperature to 350°F (175°C) after 4 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. Enjoy your blueberry oatmeal muffins!
How to serve Blueberry Oatmeal Muffins
Blueberry oatmeal muffins are versatile and can be enjoyed in many ways. Serve them plain as a satisfying snack, or add a pat of butter for an extra touch. You can also pair them with a hot cup of coffee or tea for a comforting breakfast. For some added flair, top your muffins with a dollop of yogurt or a spread of almond butter. These muffins also make a great addition to a brunch spread, where guests will appreciate their healthiness and flavor.
How to store Blueberry Oatmeal Muffins
To store your blueberry oatmeal muffins, allow them to cool completely first. Then, place them in an airtight container or a resealable plastic bag. Store the muffins at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and then place in a freezer bag. You can freeze them for up to 3 months. When ready to enjoy, simply thaw at room temperature or heat them in the oven or microwave for a quick treat.
Tips to make Blueberry Oatmeal Muffins
- Experiment with different types of flour. For a gluten-free option, use almond flour or a gluten-free all-purpose blend.
- For added flavor, consider mixing in other fruits or nuts, such as chopped walnuts or shredded coconut.
- If you prefer a less sweet muffin, reduce the amount of sugar slightly.
- To ensure the blueberries do not sink to the bottom, coat them in flour before adding them to the batter.
- Make these muffins your own by adding a pinch of cinnamon or a handful of chopped pecans.
Variation (if any)
For added flavor, try other fruits in place of blueberries. Raspberries, diced apples, or chopped strawberries work well. You can also add a handful of dark chocolate chips for a sweeter treat. For a vegan-friendly version, ensure that any dairy products are replaced with plant-based options, such as almond milk or dairy-free yogurt.
FAQs
1. Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries if you prefer. Just make sure to add them gently so they do not break apart too much.
2. How long do these muffins last?
At room temperature, blueberry oatmeal muffins last up to 3 days. If frozen, they can last up to 3 months.
3. Can I use a different type of milk?
Absolutely! Feel free to use any kind of milk you prefer, such as almond milk or soy milk.
4. Are these muffins healthy?
Yes, blueberry oatmeal muffins contain wholesome ingredients, including oats, fruits, and natural sweeteners, making them a healthier option compared to most baked goods.
5. Can I make mini muffins instead?
Sure! If you want to make mini muffins, simply decrease the baking time, checking for doneness after 10-12 minutes.
Total prep time: 15 minutes
Cook time: 20 minutes
Servings: 12 muffins
Nutritional Information (per muffin):
Calories: 150
Protein: 2g
Fat: 5g
Carbohydrates: 25g
Fiber: 3g
Sugar: 7g