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Blueberry Oat Muffin
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Brief Description
Blueberries and oats with honey, yogurt, almond milk; sprinkled with a little coconut palm sugar before baking (optional).
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Main Ingredient
blueberries
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Category: Quick Breads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You can also use a mixture of all-purpose and whole-wheat flour or sub oat flour, but texture will be slightly denser and moister.
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Posted By: vastrother@aol.com
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Posted On: Mar 06, 2017
Number of Servings:
Ingredients:
- 1 cups - all-purpose flour plus 1 tablespoon for coating blueberries
- 1 cups - old-fashioned rolled oats
- 1 1/2 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - ground cinnamon
- 1/4 teaspoons - salt
- 1 - large egg
- 1 cups - plain Greek yogurt
- 1/4 cups - honey
- 2 tablespoons - coconut palm sugar optional
- 1/4 cups - unsweetened almond milk
- 2 teaspoons - vanilla extract
- 1 cups - blueberries frozen or fresh
Directions:
Preheat oven to 350 degrees F, and prepare a muffin pan by coating cups with cooking spray or greasing with oil. Set aside.
In a large mixing bowl, combine flour (except for extra tablespoon) with the oats, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mixing until well-combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries with 1 tablespoon of flour to prevent them from bleeding or sinking to bottom of muffins, and fold them gently into the batter.
Divide batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20-22 minutes or until tops of muffins are firm to the touch and a toothpick inserted into the center comes out clean.
Allow muffins to cool for about 5 minutes in the pan before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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