Ah, the simple joy of baking. Blueberry oatmeal muffins are like a warm hug on a chilly morning—comfort wrapped in a paper liner.
I stumbled upon this recipe during one of those endless 3 a. m.
Pinterest scrolls, and it has since become my go-to breakfast. The juicy blueberries burst with flavor as they mingle with the hearty oats, creating a symphony of taste that dances on your palate.
Steps
- Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners and lightly spraying with cooking spray to prevent sticking.
- Use a food processor or chopper to pulse the oats a few times, then soak them in your choice of milk for about 30 minutes in a large bowl.
- In a separate medium bowl, thoroughly mix together the wet ingredients: brown sugar, honey, applesauce, vanilla extract, egg whites, and oil.
- In another bowl, whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda, and salt until well combined.
- Combine the soaked oats and milk with the sugar and applesauce mixture, stirring until everything is well mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
- Distribute the batter evenly among the prepared muffin cups. Bake in the preheated oven for 22-24 minutes until cooked through.
Ingredients
- 1 1/2 cups quick oats
- 1 cup unsweetened almond milk or milk of choice
- 1/2 cup brown sugar, unpacked
- 2 tablespoons honey
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tablespoon oil, such as coconut or canola
- 1 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Baking spray
Nutritional Values
Calories: 1524 kcal | Carbohydrates: 342 g | Protein: 36 g | Fat: 30 g | Sodium: 2670 mg | Fiber: 30 g | Sugar: 210 g
FAQ
- Can I use frozen blueberries instead of fresh ones?
- Yes, you can substitute fresh blueberries with frozen ones. Just be sure to add them directly from the freezer to prevent them from getting too mushy.
- How can I make these muffins gluten-free?
- To make these muffins gluten-free, you can replace the whole wheat flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitution for best results.
- What can I use instead of applesauce?
- If you don’t have applesauce on hand, you can use mashed bananas as an alternative. It will slightly alter the flavor but will still contribute to the moist texture.
- How should I store these muffins, and how long do they last?
- Allow the muffins to cool completely before storing them in an airtight container at room temperature. They will last up to 5 days in the refrigerator or can be wrapped and frozen for up to a month.
- Can I add other flavors or ingredients to the muffins?
- Absolutely! You can try adding ground cinnamon for extra flavor or swap the blueberries for other fruits like strawberries or apples. You might also consider adding raisins, nuts, or chocolate chips for variation.
Tips
- For optimal freshness, let the muffins cool fully before placing them in an airtight container or a sealed plastic bag at room temperature. They can be refrigerated for up to 5 days or tightly wrapped and frozen for up to a month.
- To replicate that fresh-from-the-oven experience, heat the muffins briefly in the microwave before serving.
- Feel free to experiment with different fruits or add-ins: try swapping the blueberries for strawberries, raisins, apples, or even chocolate chips for a fun variation.
- If you don’t have applesauce, mashed banana can be used as a substitute, and for added flavor, consider mixing in a dash of ground cinnamon.
Equipment
- Food Processor or Chopper – To pulse the oats.
- Muffin Pan – To bake the muffins.
- Paper Liners – To line the muffin pan.
- Cooking Spray – To prevent sticking.
