Quick Easy Blueberry Oatmeal Muffins

Name: Quick Easy Blueberry Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 12 Muffins
Ingredients: 1 ¼ c unbleached flour; 1 c steel cut oats; ½ c sugar; 2 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon table salt; 2 eggs; 1 c Ricotta Cheese (or Plain Greek Yogurt); ¼ c vegetable oil; 2 teaspoon vanilla; 1 c blueberries; 1 teaspoon Zest from Lemon; 1 tbsp lemon juice

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
12 Muffins
Course
Dessert, Breakfast, Snacks, Baked Goods
Cuisine
Canadian

Quick Easy Blueberry Oatmeal Muffins

Liam Perkins

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Made with fresh or frozen blueberries and a healthy dose of steel cut oats, eggs and ricotta or yogurt, these muffins taste like a sweet treat but are full of fiber, protein and vitamin C. A little zest and juice from a lemon really makes the flavour pop!

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Ingredients

Servings

1 ¼ c unbleached flour
1 c steel cut oats
½ c sugar
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
2 eggs
1 c Ricotta Cheese (or Plain Greek Yogurt)
¼ c vegetable oil
2 teaspoon vanilla
1 c blueberries
1 teaspoon Zest from Lemon
1 tbsp lemon juice

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Instructions

Preheat oven to 375'.
Stir all dry ingredients together in a large bowl.
In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. ½ c volume) then add the yogurt, oil, vanilla and lemon and stir until mixed.
Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats for 5 minutes.
Line a 12 cup muffin tin with liners. Stir blueberries into the batter gently and then spoon into the muffin cups. (If you are using frozen berries, you may want to sprinkle them directly into muffin tins between layers of batter so they don't bleed color through the batter) These will be quite full, that's ok. Put the muffins into the oven and bake 23-27 min (my batches take exactly 25 minutes).
The muffins will be lightly browned on some edges but not brown all over. Test with a toothpick, it should come out clean when muffins are done. Remove from oven and let sit 5 minutes before removing muffins from tins and place on cooling rack. Stored in a covered container once completely cool, these will keep easily for 3 days.