Blueberry Oat Muffins for Healthy Mornings

🧂 Ingredients

• 1 cup milk

  dairy, almond, milk of choice
• 1 cup old fashioned oats
• 3/4 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter

  melted and cooled slightly
• 2 large eggs
• 1 1/2 cups blueberries

  fresh or frozen

Instructions

• 1 Preheat oven to 425°F. Prepare a 12-muffin baking tin with non-stick spray or
  line with paper baking cups, and set aside.
• 2 Combine the milk and oats and set aside to soak for 15 minutes, or until the
  oats are slightly puffed and have absorbed some of the moisture from the milk.
  Don't oversoak because they will be mushy.
• 3 In a separate bowl, whisk together the flours, brown sugar, baking powder,
  baking soda, cinnamon, and salt. Make a well in the center of the mixture and
  set it aside.
• 4 Once the oats have soaked in the milk, stir in the slightly cooled melted
  butter, and eggs. Add to the flour mixture and stir until just moistened but
  without any dry flour streaks. Fold in the blueberries.
• 5 Spoon the batter into prepared muffin cups. If you want the muffins a bit
  sweater, as they are mildly sweet, sprinkle additional brown sugar on top of
  each muffin followed by a sprinkling of dry old fashioned oats.
• 6 Bake for 5 minutes at 425 degrees F. Without opening the oven, reduce the oven
  temperature to 350 degrees F and bake for an additional 13 to 15 minutes, or
  until the tops are golden brown and a toothpick inserted in the center comes out
  mostly clean.

Nutrition Info