Blueberry Oat Muffin Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Blueberries and oats with honey, yogurt, almond milk; sprinkled with a little coconut palm sugar before baking (optional).

    Main Ingredient:

    blueberries

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    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.

    Posted By:

    vastrother@aol.com

    Posted On:

    March 6, 2017

    Print Recipe

    Speak Your Mind

    *