Introduction:
Oat and Blueberry Muffins are a delightful combination of wholesome oats and juicy blueberries, making them the perfect treat for breakfast or as a snack any time of the day. These muffins are not only incredibly delicious but also packed with fiber, antioxidants, and nutrients. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees mouthwatering results. Let’s embark on a culinary journey to create these delectable muffins!
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: 12 muffins
Ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
2. Combine Dry Ingredients:
In a large mixing bowl, combine the rolled oats, all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well until all the dry ingredients are evenly combined.
3. Prepare Wet Ingredients:
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredient mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
5. Add Blueberries:
Gently fold in the fresh blueberries into the batter, ensuring they are evenly distributed.
6. Fill Muffin Cups:
Using a scoop or a spoon, fill each muffin cup about 2/3 full with the muffin batter.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your Oat and Blueberry Muffins!
NUTRITION FACTS:
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 Muffin | 240 | 9g | 5g | 55mg | 280mg | 36g | 2g | 17g | 4g |
Conclusion:
Oat and Blueberry Muffins are the epitome of homemade goodness, combining the earthy taste of oats with the burst of flavor from ripe blueberries. They are a perfect balance of sweetness and nutrition, making them an ideal choice for a quick breakfast or a satisfying snack. Whether you’re sharing them with friends or enjoying them solo, these muffins are sure to become a family favorite. So, roll up your sleeves, gather your ingredients, and savor every delightful bite of these moist and flavorful muffins!