Description
Blueberry Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almonds. They’re made with whole wheat flour and rolled oats, and thanks to a little trick of soaking the oats overnight, these muffins turn out soft and fluffy every time!
Ingredients
- 1 cup rolled oats (or steel-cut oats – see note)
- 1 cup unsweetened nut milk
- 1/4 cup extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
Instructions
- In a medium-sized bowl, combine the oats and nut milk and let sit covered in the refrigerator overnight (or for at least 30-60 minutes until the oats have absorbed the milk).
- Once the oats are ready, preheat the oven to 425F and grease a 12-cavity muffin pan (or line it with cupcake liners).
- Add the oil, vanilla and egg to the oat mixture and whisk until combined.
- In a small bowl, whisk together the flour, sugar, baking powder and salt.
- Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix.
- Gently fold in the blueberries and almonds.
- Using a spoon or ice cream scoop, divide the muffin batter into the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
- Store in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
Notes
- The total recipe time includes an hour for the rolled oats to soak.
- If you use steel-cut oats, they will require about 5-6 hours to absorb the milk.
- You can use frozen blueberries in this recipe. Just rinse them in a colander until the water runs clear. Drain and gently fold into the batter. They will be softer than fresh blueberries so be careful they don’t burst.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
