Blueberry Oatmeal Muffins
These
ridiculously sweet and tender oatmeal and blueberry flax and maple flour
muffins are naturally sweet and loaded with healthy ingredients for a
deliciously healthy breakfast or snack.
Ingredients
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (120ml) honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg, at room temperature
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (190g) fresh or frozen blueberries (do not thaw)
- 1 cup (80g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
Instructions
First, combine
milk and oats. Set aside for 20 minutes for the oats to swell and absorb some
moisture. This is crucial for the recipe! (I usually melt the butter now so
that it has a few minutes to cool.) Do not do this the night before because it
is too long for soaking. If you find that the oats have not absorbed moisture
after 20 minutes, stir it and wait another 10 minutes.
Then, preheat
the oven to 425 ° F (218 ° C). Spray a 12-unit muffin pan with a non-stick
spray or use cupcake pans.
Whisk
together the flour, baking powder, baking soda, cinnamon and salt in a large
bowl. Put aside. Whisk the melted butter, honey, egg and vanilla extract in a
medium bowl until well blended. Pour the wet ingredients into the dry
ingredients, stir several times, then add the soaked oats (milk included, do
not drain) and blueberries. Fold gently until everything is combined.
Divide the
dough into liners, filling them to the top. Garnish with oats and a thin pinch
of coconut sugar, if desired. Bake for 5 minutes at 425 and then, keeping the
muffins in the oven, reduce the oven temperature to 350 ° F (177 ° C). Bake an
additional 16 to 17 minutes or until a toothpick inserted in the center comes
out clean. The total time these muffins take in the oven is approximately 22-23
minutes, give or take. (For mini muffins, bake 11-13 minutes at 350 ° F (177 °
C).) Let the muffins cool for 5 minutes in the muffin pan, then transfer to a
wire rack to continue cooling.
The muffins
stay fresh covered at room temperature for a few days, then transfer to the
refrigerator for up to 1 week.
Happy
Cooking Time.
