Description
These fibermaxxing blueberry oat muffins are a wholesome and satisfying breakfast or snack packed with rolled oats, whole wheat flour, and juicy blueberries. Naturally sweetened with honey or maple syrup, they are moist, hearty, easy to prepare, and a delicious way to add more fiber to your day.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole wheat flour or almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk, any type
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs.
- Add the milk, honey or maple syrup, and vegetable oil to the eggs and mix until smooth.
- Pour the wet ingredients into the dry ingredients.
- Gently fold the mixtures together until just combined, being careful not to overmix.
- Fold in the fresh or frozen blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes.
- Transfer the muffins to a wire rack and allow them to cool before serving.
Notes
Do not overmix the batter; a few small lumps are perfectly fine and help maintain a tender texture. Use room-temperature eggs and milk for a more uniform batter. If using frozen blueberries, add them directly without thawing. Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American