These blueberry oat muffins are so simple and easy to make, and are hands-down one of my favourite things to bake when I am on a time crunch. They are my go-to on office days, satisfying my cravings in a healthy way. I like that it takes me just minutes to prepare, and they are so delicious and satisfying. Plus, I feel like a pro when I replace the usual ingredients for more nutritious options. What a win!
I have to be honest that I am not the greatest fan of oatmeal as-is. There is something about the texture that throws me off. But the rolled oats in any other form, like smoothies, cookies, and especially muffins? Definitely, one of my favourite ingredients to use.
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Lately, I’ve been working hard to find ways to substitute some of the more traditional, but not so healthy ingredients with healthier options. For these muffins, I trade in the refined sugar for maple syrup and demerara brown sugar (I love that molasses flavor!), or honey. Not only it tastes incredible, but it adds a bit of extra nutrition, too. Another win – check!
Convert into vegan or dairy free option?
If you want to turn this recipe into vegan or dairy-free, it is very simple, this is what you can do:
Milk: Substitute the milk with your preferred non-dairy choice, like oat milk, almond milk, coconut milk, or even just water! I have tried them all, and it’s equally delicious.
Egg: You can replace the egg with apple sauce, taste won’t be compromised, just enhanced.
Butter: I like to use coconut oil because I like flavour.
What do you need
Milk: The milk helps oats soak nicely, giving the muffins a moist and tender texture. For the best results, soak the oats in milk overnight or at least 30 minutes before baking. This will ensure the oats blend nicely into the muffins.
Whole Rolled Oats: I prefer whole rolled oats, but if you like a smoother muffin, you can grind the oats into flour, it is totally fine. Both ways are delicious, but whole oats add a nice bite which I love!
Maple Syrup and Brown Sugar: A mix of maple syrup and brown sugar (I always choose Demerara) gives these muffins natural sweetness. The brown Demerara sugar brings in a hint of molasses touch, which I really like. Otherwise, you can use honey instead of sugar, it tastes equally good.
Pure Vanilla Extract: Vanilla is a must for baking muffins. It just makes everything taste better.
Flour: I love using whole wheat flour for extra fiber. If you are new to whole wheat, you can start with a half-and-half mix of white and whole wheat flour and gradually switch to full whole wheat. Even a small change can make a big difference.
Salt, Baking Soda, and Baking Powder: The trio of baking essentials work so well together to give the muffins the desired light, fluffy texture. Baking wouldn’t be the same without them.
Lemon Zest: The lemon zest takes these muffins to the next level, adding a nice, citrusy note that pairs so well with the blueberries. You can also use orange zest for a warmer flavor. But most importantly – don’t skip it, to my opinion the zest brings out the best in the muffins.
Blueberries: Blueberries are the perfect fruit addition, but feel free to switch things up with apples, pears, or bananas. Today, I decided to use some blueberries leftovers from a syrup that I made earlier. It is all about smart decisions and use more sustainable as we can. Read my post about all the Smart Ways to Use Leftover Veggies and Fruits to learn more great ideas.
Coconut Oil: I often use coconut oil in cooking. It adds richness and a gentle coconut flavour that I love.
Now let’s dive into the process. You will be surprised at how easy this actually is once you get started. Don’t worry about the total time being around an hour, because the part you actively spend on making the muffins is just about 10 minutes. After that, your oven does all the hard work for you!
Healthy Blueberry Oat Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes50
minutes1
hourThese simple, easy to make breakfast muffins are hands-down one of my favourite things to bake when I am on a time crunch. Plus they are healthy and nutritious, a perfect breakfast.
Ingredients
1 cup milk
1 cup rolled oats
1/4 cup maple syrup
¼ cup brown Demerara sugar
1 tablespoon pure vanilla extract
1 egg
¼ cup coconut oil
1 tablespoon lemon zest
1 cup blueberries (frozen or fresh)
¾ cup whole wheat flour
1 tablespoon baking powder
½ tablespoon baking soda
pinch of salt
- For butter crumbs
1 tablespoon butter
2 tablespoons flour
1 tablespoon brown sugar
cinnamon
pumpkin seeds
Directions
- Start by soaking the oats in milk. You can let them soak overnight or for at least 30 minutes to soften. Just pour milk over the oats, give it a stir, and let it rest.
- On the next day or at least 30 minutes later, set your oven to 450°F. While the oven is warming up, start working on the muffin batter. Whisk one egg with the sweeteners (maple syrup, vanilla and brown sugar) and pour it to the soaked oats mixture. Stir well until everything is nicely blended and dissolved, then add the lemon zest.
- Warm the coconut oil a bit, if needed, then whisk it into the mixture until it is smooth and well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and a pinch of salt. Then, pour the oat mixture into the dry ingredients and fold them gently with a spatula.
- Finally, gently add and mix the blueberries, very carefully, so they stay whole.
- Lightly grease your muffin pan with a brush of coconut oil or butter to prevent sticking. Spoon the muffin batter into each cup. I like to add batter all the way up to the end of the cup so they grow nice and tall!
- For butter crumbs
- I also like going one level up and prepare a buttery topping as a nice finish. It is nothing complicated: just mix butter with flour, sugar and a sprinkle of cinnamon until it forms a crumbly texture. Sprinkle over each muffin, finish with some unsalted pumpkin seeds and put them in the oven to bake.
- Bake the muffins at 450°F for 5 minutes, then reduce the heat to 385°F and continue baking for another 45 minutes. Towards the end, check if muffins are ready, by inserting a toothpick in the middle. If the toothpick comes out clean, your muffins are ready!
- Let the muffins cool on a rack for 10-15 minutes before you start to eat.
Recipe Video
Notes
- If you decide to substitute the blueberries with bananas, make sure you smash the bananas well with a fork so bananas incorporate nicely in the batter.
- If the coconut oil is too solid, warm it up a bit until turns liquid so it mixes nicely with remaining ingredients.
How to Store the Muffins
If you end up with leftovers, you can freeze the muffins for up to two weeks, for best results. I like to wrap each muffin individually in a paper bag and pop them in the freezer. When I am ready for a quick snack, I just grab one and toss it straight into my lunch bag. It is that easy!
Muffins for Kids’ School Snacks
If your kids love these muffins for school, try baking them in a mini muffin pan. Make sure you reduce the baking time to around 30 minutes, as they will cook faster. Follow the storage tips above, and you will have school snacks ready to go! Another win!
How I Like to Enjoy My Oat Muffins
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