Blueberry Oatmeal Muffins

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!

Course Breakfast

Cuisine American

Keyword blueberry, muffins, oatmeal

Prep Time 15

Cook Time 15

Soaking Time 1

Total Time 1 30

Servings muffins

Calories 158kcal

Author Leanne

Ingredients

1 cup rolled oats (or steel-cut oats - see note)
1 cup unsweetened nut milk
¼ cup extra virgin olive oil
1 tablespoon vanilla extract
1 large egg
1 cup whole wheat flour
⅓ cup coconut sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup fresh blueberries
½ 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.

Nutrition