Blueberry Oatmeal Breakfast Muffins
Paula Doebrich • July 6, 2020
Blueberry muffins are a great way to sneak in some fruit into your treats! These ones are actually a great breakfast option because they are filled with healthy fiber from the oats and whole wheat flour. Blueberries are very high in antioxidants - they have one of the highest levels of all fruits! Antioxidants help protect your body from free radicals which can damage cells.
The muffins are also delicious and fluffy! You would never guess that they are actually good for you.
Ingredients
Makes 8 large muffins
- 1 cup almond milk
- 1 cup old-fashioned whole rolled oats
- 1 cup whole wheat pastry flour
- ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup oil (I used avocado) or melted butter
- ½ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cup fresh blueberries
Directions
- Combine oats and milk in a bowl and set aside for at least 10 minutes
- Preheat oven to 425 F
- Mix all dry ingredients in a large bowl
- In a separate bowl, whisk together oil, syrup, egg and vanilla extract
- Pour wet ingredient into dry ingredient and combine. Add oatmeal with milk and mix until smooth
- Stir in blueberries
- Spoon the batter into a paper lined muffin pan
- Bake at 425 F for 6 minutes
- Lower the temperature to 350 and bake for 20-25 minutes more (depending on the size of the muffin)
- Let cool for 5 minutes and then remove from the pan. Cool on a rack. They stay fresh for about a day at room temperature, after that keep them in the fridge
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