Blueberry Oat Muffins
One of our favorite things to do with the blueberries we pick every summer is to make blueberry oat muffins. I recently revamped my recipe to use less sugar, more whole grains, and healthier fats. My children tell me this new version makes the best muffins they’ve ever tasted.
Ingredients
- 2½ cups of flour
- 2 cups of rolled oats
- 1 cup brown sugar
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- 2 eggs
- ½ cup coconut oil
- 1½ cups of unsweetened almond milk
- 2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 400º. Grease muffin tins or use paper liners. Mix dry ingredients thoroughly.
- Combine milk, oil, vanilla, and well-beaten eggs. The coconut oil gives the muffins a unique taste and texture, especially if you don’t melt it beforehand. Stir into dry ingredients just until batter is moistened (batter will be lumpy).
- Fold in blueberries (or chocolate chips, nuts, etc.). Spoon into prepared muffin tins, about 3/4 full. Bake 20-22 minutes or until tops just begin to brown.
- This recipe makes 2 dozen blueberry oat muffins. But I always have to double it when the entire family is home. ?
Notes
Tasty variations for making these muffins:
Instead of blueberries, substitute
2 cups of nuts (or)
2 cups of chocolate chips (or)
1 cup diced apples, ½ cup raisins, and ½ cup walnuts
Instead of blueberries, substitute
2 cups of nuts (or)
2 cups of chocolate chips (or)
1 cup diced apples, ½ cup raisins, and ½ cup walnuts
