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Blueberry and oat muffins

Blueberry and oat muffins

  • Author: Lina
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Blueberry and oat muffins are a wholesome and delicious breakfast option combining the natural sweetness of fresh blueberries with the hearty texture of oats. These muffins are nutritious, easy to make with pantry staples, and perfect for a quick morning meal or snack. Packed with fiber, antioxidants, and wholesome ingredients, they offer a balanced and satisfying start to your day.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Main Ingredient

  • 1 cup fresh blueberries

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. Rinse the blueberries and dry them gently to avoid excess moisture.
  2. Combine Dry Ingredients: In a large bowl, mix the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Stir together to evenly distribute all the leavening agents and grains.
  3. Mix Wet Ingredients: In a separate bowl, whisk the egg with Greek yogurt, honey (or maple syrup), and vanilla extract until smooth and creamy.
  4. Bring Wet and Dry Together: Pour the wet mixture into the dry ingredients, and gently fold together until just combined. Avoid overmixing to keep your muffins tender.
  5. Fold in Blueberries: Carefully fold in the fresh blueberries, making sure they’re evenly distributed but not crushed to prevent purple streaks.
  6. Fill Muffin Tin and Bake: Divide the batter evenly among your muffin cups, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and muffins turn golden.
  7. Cool and Enjoy: Let the muffins cool slightly before removing from the tin for best texture and flavor; enjoy warm or at room temperature.

Notes

  • Use fresh blueberries for better texture and flavor.
  • Don’t overmix the batter to avoid dense muffins.
  • Measure flour correctly by spooning into the cup and leveling off.
  • Add a touch of lemon zest to brighten flavor and complement blueberries.
  • Test for doneness early as oven temperatures vary.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: blueberry muffins, oat muffins, whole grain breakfast, healthy muffins, quick breakfast, fiber-rich muffins

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Find it online: https://dishesbylina.com/blueberry-and-oat-muffins/