How to Make Oatmeal Blueberry Muffins
Oatmeal contains protein, thiamin, phosphorus and magnesium, and blueberries are rich in vitamin C and antioxidants, and both provide a significant amount of dietary fiber. Oatmeal blueberry muffins combine these nutritious ingredients into one portable, tasty breakfast or snack. Make your own oatmeal blueberry muffins at home and keep the muffins healthy, without unnecessary fat and sugar. Does this Spark an idea?
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Things You'll Need
- 1 cup old-fashioned rolled oats
- 1 cup low-fat milk, nondairy milk or water
- 1 tbsp. vinegar
- 1 cup fresh or frozen blueberries
- 1 cup + 1 tbsp. all-purpose or white whole-wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 to 1 1/2 tsp. cinnamon, nutmeg, allspice, ginger or a combination
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup loosely packed brown sugar
- 2 mixing bowls
- Small bowl
- Mixing spoon
- Muffin pan
- Nonstick spray
Instructions
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1
Combine rolled oats, milk or water, and vinegar in a large mixing bowl. Let sit for about 30 minutes, until most of the liquid has absorbed.
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2
Place the blueberries in a colander, rinse and drain over paper towels if you are using fresh blueberries. If using frozen blueberries keep them frozen. Put blueberries in a small bowl, add 1 tbsp. flour and gently toss to coat the berries with the flour. This keeps the berries from sinking to the bottoms of the muffins.
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3
Preheat your oven to 350 degrees F.
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4
Measure the flour, baking powder, baking soda, salt and spices into a smaller mixing bowl and stir.
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5
Add the egg, oil and sugar to the bowl with the oats and stir until everything is well mixed.
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6
Add the dry ingredients to the wet ingredients and stir just until everything is combined.
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7
Add the blueberries to the batter and gently fold them in.
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8
Spray a muffin pan with nonstick spray or line with paper liners. Use a 1/4 cup measuring cup to scoop the muffin batter into the muffin cups.
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9
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool for five minutes, then remove the muffins from the pan.
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Tips & Warnings
Soaking the oats gives the muffins a more tender texture. Omit the soaking step if you want a heartier texture or are pressed for time. Mix the oats with the other dry ingredients and the liquids with the other wet ingredients, then proceed with the recipe.
Use water or nondairy milk and substitute 1 tbsp. ground flax seed mixed with 3 tbsp. water for the egg to make a vegan version.
Substitute applesauce, mashed banana or plain low-fat yogurt for the oil to make lower-fat muffins.
Substitute lemon juice for the vinegar, omit the spices and add 1 tsp. lemon zest for lemon-blueberry muffins.
