Hi, I’m Joana. Today, we’re going to prepare blueberry oat muffins recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Blueberry Oat Muffins Recipe
Blueberry Oat Muffins is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Blueberry Oat Muffins is something that I’ve loved my entire life.
To get started 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:
- Take 1 cup milk (any kind)
- Make ready 1 cup old fashioned oats
- Take 1 large egg, beaten, at room temperature
- Prepare 1/2 cup brown sugar
- Get 1/2 cup unsalted butter, melted and cooled slightly
- Prepare 1/2 cup all purpose flour
- Get 1/2 cup whole wheat flour
- Take 1 tsp. ground cinnamon
- Make ready 1 tsp. baking powder
- Get 1/2 tsp. baking soda
- Take 1/2 tsp. salt
- Take 1/2 cup fresh or frozen blueberries
- Prepare 1/2 cup chopped pecans (or walnuts or almonds)
Instructions to make Blueberry Oat Muffins:
- 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.
- 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.
- In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
- 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.
- Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don’t thaw.
- 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.
- Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days.
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