These blueberry oat muffins are a delightful treat that combines the wholesome goodness of rolled oats with the sweet burst of blueberries. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make.
Most of the ingredients in this recipe are common pantry staples. However, you might need to pick up rolled oats and blueberries if you don't have them on hand. Fresh or frozen blueberries work well, but make sure to check the frozen section if fresh ones are out of season.
Ingredients for Blueberry Oat Muffins
Rolled oats: These provide a hearty texture and nutty flavor to the muffins.
Milk: Used to soak the oats, making them soft and adding moisture to the muffins.
All-purpose flour: The base of the muffin batter, giving structure to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to leaven the muffins.
Salt: Enhances the flavors of the other ingredients.
Brown sugar: Adds sweetness and a slight caramel flavor.
Egg: Binds the ingredients together and adds richness.
Vegetable oil: Provides moisture and helps keep the muffins tender.
Vanilla extract: Adds a warm, sweet flavor to the muffins.
Blueberries: The star ingredient, providing bursts of juicy sweetness in every bite.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the muffins, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
rolled oats - Substitute with quick oats: Quick oats can be used as they have a similar texture and will absorb the liquid similarly.
milk - Substitute with almond milk: Almond milk provides a similar consistency and moisture level, making it a good non-dairy alternative.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 2 teaspoon baking powder to replace ½ teaspoon baking soda, but note that this may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can be used in the same quantity, adding a slight caramel flavor.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it a good vegan alternative.
vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content while maintaining moisture.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use half the amount.
fresh or frozen blueberries - Substitute with dried blueberries: Dried blueberries can be used, but soak them in water for 10-15 minutes to rehydrate before adding to the batter.
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How to Store or Freeze Your Muffins
- Allow the blueberry oat muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
- For short-term storage, place the muffins in an airtight container or a resealable plastic bag. Store them at room temperature for up to 3 days. To maintain their freshness, you can add a paper towel to the container to absorb any excess moisture.
- If you prefer to refrigerate the muffins, wrap each muffin individually in plastic wrap or aluminum foil. Then, place them in an airtight container or a resealable plastic bag. They will stay fresh for up to a week in the refrigerator.
- To freeze the muffins, first, wrap each muffin tightly in plastic wrap or aluminum foil. Then, place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
- When you’re ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a microwave-safe plate for 20-30 seconds, or until warmed through.
- To refresh the muffins and bring back their just-baked texture, preheat your oven to 350°F (175°C). Place the thawed muffins on a baking sheet and warm them in the oven for 5-10 minutes. This will help to revive their moist and tender crumb.
- If you want to add a little extra flavor and texture, consider topping the muffins with a sprinkle of rolled oats or a light dusting of brown sugar before reheating. This can give them a delightful crunch and a touch of sweetness.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the blueberry oat muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the muffins' texture and keeps them moist.
Microwave Method: Place a blueberry oat muffin on a microwave-safe plate. Heat on medium power for about 20-30 seconds. If the muffin is not warm enough, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blueberry oat muffins directly on the rack or on a small baking tray. Heat for about 5-10 minutes. This method is quick and helps to slightly crisp up the muffin tops.
Steaming Method: If you want to retain maximum moisture, place the blueberry oat muffins in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method is excellent for keeping the muffins soft and moist.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the blueberry oat muffins in the basket and heat for about 3-5 minutes. This method is quick and can give the muffins a slightly crispy exterior while keeping the inside moist.
Essential Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 400°F (200°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Optional, but helps to prevent the muffins from sticking to the muffin tin.
Mixing bowl: Used to combine the oats and milk, and also for mixing the dry ingredients.
Large mixing bowl: Used to mix the wet ingredients and combine all components of the batter.
Whisk: Used to whisk together the flour, baking powder, baking soda, and salt.
Measuring cups: Used to measure out the oats, milk, flour, and brown sugar accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, and vanilla extract.
Spatula: Used to fold in the blueberries and to mix the batter gently.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after baking.
Cooling rack: Another term for the wire rack, used for cooling the muffins.
Non-stick spray: Used to grease the muffin tin if not using paper liners.
How to Save Time on This Recipe
Soak oats overnight: Prepare the oats and milk mixture the night before to save time in the morning.
Use muffin liners: Skip greasing the muffin tin by using paper liners for easy cleanup.
Pre-measure ingredients: Measure out all ingredients ahead of time and store them in separate containers.
Frozen blueberries: Use frozen blueberries directly from the freezer to save washing and drying time.
Quick mix method: Combine all wet ingredients in one bowl and all dry ingredients in another, then mix them together quickly.
Blueberry Oat Muffins Recipe
Ingredients
Main Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Brown sugar
- 1 large Egg
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Blueberries fresh or frozen
Instructions
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a bowl, combine the oats and milk. Let sit for 10 minutes.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the egg and brown sugar until well combined. Stir in the oil and vanilla extract.
- Add the soaked oats and milk mixture to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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