Blueberry Oatmeal Muffins
Delicious and nutritious muffins made with rolled oats and fresh blueberries, perfect for breakfast or a snack.
Equipment
- Muffin tin
- mixing bowls
- whisk
- measuring cups
- Measuring spoons
- oven
- wire rack
Ingredients
Dry Ingredients
- 2 cups Rolled oats Provides fiber and helps keep you full longer.
- 1 cup Whole wheat flour Adds nutrients and a hearty texture.
- 1 tablespoon Baking powder Leavening agent for the muffins.
- 1/2 teaspoon Baking soda Helps the muffins rise.
- 1/2 teaspoon Salt Balances sweetness and enhances flavor.
- 1 teaspoon Cinnamon Adds warmth and depth to the muffins.
Wet Ingredients
- 1 cup Almond milk Dairy-free option that keeps the muffins moist.
- 1/3 cup Honey or maple syrup Natural sweeteners that add flavor.
- 1/2 cup Unsweetened applesauce Acts as a natural binder and adds moisture.
- 1 teaspoon Vanilla extract Enhances overall flavor.
Add-ins
- 1 cup Blueberries Fresh or frozen, provides antioxidants and flavor.
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Mix well.
- In another bowl, whisk together the almond milk, honey (or maple syrup), applesauce, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the blueberries gently to avoid breaking them.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins are a great way to enjoy the health benefits of blueberries while satisfying your sweet tooth.