Blueberry Oatmeal Muffins

A blueberry oatmeal muffin on a muffin wrapper with a bite removed.

Blueberry Oatmeal Muffins are filled with fresh blueberries and crunchy almonds, made with whole wheat flour and rolled oats, and sweetened with coconut sugar.

Course Breakfast

Cuisine American, Canadian

Prep Time 15

Cook Time 18

Soaking Time 1

Total Time 1 33

Servings muffins

Calories 219kcal

Author Leanne Combden

Ingredients

1 cup old fashioned rolled oats
1 cup unsweetened oat milk
⅓ cup coconut sugar
¼ cup olive oil
2 teaspoons vanilla extract
1 large egg
1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 cup fresh blueberries
½ cup sliced almonds

US Customary - Metric

Instructions

In a medium-sized bowl, combine the oats and oat milk and let sit covered in the fridge for 30-60 minutes, or until the oats have absorbed the milk.
Once the oats are ready, preheat the oven to 425F and grease 9 cavities in a 12-cavity muffin pan (or use paper liners).
Add the sugar, oil, vanilla and egg to the oat mixture and whisk until combined.
In a small bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the oat mixture and stir until almost 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, filling 9 cavities to the top.
Bake for 5 minutes, then reduce the temperature to 350F and bake for another 12-14 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

Make 12 muffins: Fill the muffin cavities ¾ full and bake at 425F for 15-17 minutes.
Don't overmix the batter. This can create a dense or tough muffin instead of a soft and fluffy one.
Use a light colored pan. Dark pans brown muffins faster on the sides and bottom. If you only have dark, be sure to check on the muffins near the end of the bake time.
Choose the right liners. I normally use parchment liners as they release muffins perfectly. But, for some reason, parchment liners don't adhere to these muffins very well. So, I recommend using standard paper liners or skip the liners and grease the pan with non-stick cooking spray.
High-low technique. Bake at a higher temperature initially, then reduce it. This technique ensures a better rise and a nice muffin dome.

Nutrition