Insanely Moist Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are insanely good! Exhausting to consider they’re mild. Assume baked oatmeal, however within the type of a muffin!

Blueberry Oatmeal Muffins

These complete wheat blueberry oat muffins have the very best texture and taste, each time I make them they’re at all times successful! They’re so moist and they’re simply pretty much as good the subsequent day. I like holding them in my fridge for after faculty snacks or straightforward breakfast on the go. Additionally nice to convey to a potluck. If you wish to make these with gluten-free flour, I even have a Gluten-free, Dairy-free Muffin model right here. Different Muffins I additionally love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

A few years again, somebody shared their oatmeal muffin recipe with me which grew to become the bottom for this recipe. I performed round with the components and made some modifications to make it over-the-top good! My husband mentioned they had been the BEST blueberry muffins he ever tasted, and my daughter who was two on the time, thought they had been cupcakes. That is now my go-to blueberry muffin recipe.

Components

• Oats: The bottom of this recipe makes use of fast oats or rolled oats soaked in milk of your alternative similar to dairy milk, buttermilk or plant-based milk.
• Sweetener: brown sugar and honey.
• Moist Components: unsweetened applesauce, egg whites, oil, similar to coconut oil or canola and vanilla extract.
• Dry components: white complete wheat flour (you can too use all function flour), baking powder, baking soda and salt.
• Recent Fruit: 1 cup recent blueberries. Frozen blueberries would additionally work.

How To Make Blueberry Oatmeal Muffins:

1. Preheat oven to 400F. Line a muffin pan with paper liners and flippantly spray with cooking spray in order that they don’t stick.
2. Soak the oats: Place the oats in a meals processor or chopper and pulse a number of instances. Soak oats in milk of alternative in a big bowl for about half-hour.
3. Moist Components: In a medium bowl mix brown sugar, honey, apple sauce, vanilla, egg whites, oil and blend properly.
4. Dry Components: In a 3rd bowl mix complete wheat flour, salt, baking powder, baking soda and whisk to mix.
5. Mix soaked oats and milk with sugar, applesauce combination and blend properly.
6. Slowly add within the dry components and stir till simply included. Fold in blueberries.
7. Spoon the batter into the muffin cups and bake for 22-24 minutes.

Blueberry Oat Muffin Suggestions and Variations:

• To retailer muffins, enable them to chill utterly and place in an hermetic container or Ziploc bag at room temperature.
• Refrigerate for as much as 5 days or wrap tight and freeze for as much as 1 month.
• To get that fresh-out-of-the-oven style, heat muffins within the microwave.
• Variations strive changing the blueberries with strawberries, raisins, apples and even chocolate chips!
• For those who don’t have apple sauce, you may swap it for mashed banana.
• Add some floor cinnamon for taste.

Extra Wholesome Muffin Recipes: