Blueberry Oatmeal Muffins
User Reviews
5
Blueberry Oatmeal Muffins
Description
Blueberry Oatmeal Muffins blend whole wheat pastry flour and oats with fresh blueberries for a wholesome baked treat. The recipe uses maple syrup as a liquid sweetener and olive oil for moisture, resulting in a soft muffin with gentle cinnamon and vanilla notes. Baking starts at a higher temperature to encourage initial rise, then reduces to ensure the muffins bake evenly and remain tender inside. Folding in the blueberries carefully helps distribute them without breaking.
The oatmeal adds a chewy texture contrasting with the soft crumb of the muffin, while the use of whole wheat pastry flour provides a mild nuttiness compared to regular flour. These muffins suit a morning meal or an anytime snack, keeping well after cooling on a wire rack.
The recipe notes mention alternative flours and sweeteners; for example, oatmeal flour can replace whole wheat pastry flour with adjustments to liquid, and honey can replace maple syrup though browning may increase. A flaxseed and water mixture can substitute eggs for a vegan option.
Ingredients
Dry Ingredients
- 1 ¼ cups whole wheat pastry flour see notes
- 3/4 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt fine sea salt
Wet Ingredients
- ½ cup pure maple syrup
- ⅓ cup olive oil or avocado, melted/cooled coconut oil, light
- 1/4 cup non-dairy milk such as cashew, oat, soy, etc.
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
- Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
- Mix wet ingredients: In large bowl, whisk together wet ingredients (except blueberries) until combined.
- Combine: Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in blueberries and remaining dry ingredients.
- Bake: Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins at 15 minutes with inserted toothpick for wet batter.
- Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
Notes
- If substituting oat flour for the whole wheat pastry flour, use 1 cup and omit the milk; muffins will be denser but still tasty.
- Honey can replace maple syrup but may cause more browning; avoid dry sweeteners to maintain correct moisture balance.
- A vegan version can be made by replacing two large eggs with 2 tablespoons flaxseed meal mixed with 1/3 cup water.
- Nutrition info is approximated per muffin assuming whole wheat pastry flour is used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 147kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 189mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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