Blueberry Oat Muffins
Blueberry Oat Muffins

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, blueberry oat muffins. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups. Combine oats, flour, sugar, baking powder, and salt.

Blueberry Oat Muffins is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Blueberry Oat Muffins is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook blueberry oat muffins using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Blueberry Oat Muffins:
  1. Prepare milk (any kind)
  2. Prepare old fashioned oats
  3. Prepare large egg, beaten, at room temperature
  4. Take brown sugar
  5. Get unsalted butter, melted and cooled slightly
  6. Prepare all purpose flour
  7. Take whole wheat flour
  8. Take ground cinnamon
  9. Prepare baking powder
  10. Get baking soda
  11. Get salt
  12. Take fresh or frozen blueberries
  13. Prepare chopped pecans (or walnuts or almonds)

Stir wet ingredients into dry ingredients, then stir in blueberries. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.

Instructions to make Blueberry Oat Muffins:
  1. 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.
  2. 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.
  3. In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
  4. 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.
  5. Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw.
  6. 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.
  7. Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days.

For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries. For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. These blueberry oatmeal muffins have a hearty, wholesome texture because they're made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient.

So that’s going to wrap it up for this exceptional food blueberry oat muffins recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!