Blueberry Oatmeal Muffins
Blueberry Oatmeal Muffins
Course: Breakfast or snackDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
24
minutesIf you love blueberries as much as I do, then these delicious muffins are sure to become your new morning favorite! I like to make a batch and keep them in the freezer. Take them out to thaw at night, and in the morning they are ready to grab for a quick breakfast. Just add a side of yogurt for a complete meal.
Preheat oven to 350 degrees F
Ingredients
1 cup GF rolled oats
1 cup milk (regular or dairy free)
1-1/2 cups GF flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/3 cup brown sugar
1/2 cup applesauce
1 egg ( or sub 1 T flax meal + 1/4 cup water)
1 cup fresh blueberries
1/4 cup almonds (chopped or sliced)
1/4 cup walnuts
Directions
- Soak the oats in 1/2 cup of milk for 10 minutes
- In large bowl, mix flour, baking powder, baking soda, cinnamon, and brown sugar
- Add soaked oats, remaining 1/2 milk, applesauce, and egg
- Gently fold in blueberries and nuts
- Grease a muffin tin, or line with baking cups.
- Using a spoon or a muffin scoop, divide the batter evenly in the muffin tin
- Bake at 350 degrees F for approximately 20-24 minutes. Begin checking muffins after 20 minutes with a toothpick inserted into the center. If still gooey, return to oven for up to 4 more minutes. Be careful not to overcook!
- Allow muffins to sit in muffin tin for 5 minutes, then remove to a wire rack to cool completely
Notes
- Muffins can be stored in the refrigerator for several days in an airtight container. For longer storage, place them in either a large ziploc bag or individual ziploc baggies and keep in the freezer for up to a few months.
