Description
Moist and delightful blueberry oatmeal muffins showcase wholesome ingredients from scratch. Nutritious breakfast treats combine rolled oats, fresh blueberries, and natural sweeteners for a satisfying morning experience you’ll savor.
Ingredients
Scale
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 large eggs
- 1 ½ cups whole wheat flour
- ½ cup honey or maple syrup
- 1 cup old-fashioned rolled oats
- ½ cup unsweetened applesauce
- ¼ cup coconut oil or olive oil, melted
- ⅓ cup plain Greek yogurt (or non-dairy yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Oven Preparation: Preheat the oven to 350F (175C) and prepare the muffin tin by lining with paper liners or lightly greasing to prevent adherence.
- Dry Ingredient Composition: In a large mixing bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt until thoroughly combined and uniform in texture.
- Liquid Element Fusion: Vigorously blend eggs, natural sweetener, unsweetened applesauce, Greek yogurt, melted coconut oil, and vanilla extract until the mixture becomes smooth and well-integrated.
- Batter Assembly: Gently fold the liquid ingredients into the dry mixture, stirring minimally to maintain a light consistency. Carefully fold in blueberries, ensuring even distribution without crushing the delicate fruit.
- Filling and Baking: Distribute the batter evenly into muffin compartments, filling each about three-quarters full. Transfer the tin to the preheated oven and bake for 20-23 minutes, checking doneness by inserting a wooden pick that should emerge clean from the muffin’s center.
- Cooling Process: Rest the muffins in the tin for 5 minutes, then transfer to a wire cooling rack to complete the cooling and allow the texture to set perfectly.
Notes
- Preserve Blueberry Integrity: Gently fold blueberries into batter to prevent crushing, maintaining their whole shape and preventing color bleeding throughout the muffins.
- Control Moisture Balance: Use Greek yogurt and unsweetened applesauce to create a moist texture without adding excessive fat, ensuring a light and tender muffin crumb.
- Minimize Mixing Technique: Stir dry and wet ingredients minimally to avoid developing gluten, which prevents dense and tough muffin texture – stop mixing when ingredients are just combined.
- Adapt for Dietary Needs: Substitute whole wheat flour with gluten-free flour blend, replace eggs with flax eggs for vegan version, and use alternative sweeteners like stevia or monk fruit for low-carb preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg