Blueberry oatmeal muffin on a round wooden board, surrounded by fresh blueberries
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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Recipe by CHRISTINE LAMBCourse: Breakfast or snackDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

24

minutes

If 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.
Assorted Colorful Vegetables Arranged on Round Stainless Steel Plate

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