Insanely good blueberry oatmeal muffins

These Blueberry Oatmeal Muffins are insanely good! Hard to believe they are light. Think baked oatmeal but in the form of a muffin!

Blueberry Oatmeal Muffins

These Whole Wheat Blueberry Oat Muffins have the best texture and flavor, they’re always a hit every time I make them! They’re so juicy and they’re just as good the next day. I love keeping them in my fridge for after school snacks or an easy breakfast on the go. Also great to take out to a potluck. If you want to make these with gluten-free flour, I also have a gluten-free, dairy-free muffin version here. Other muffins I also enjoy making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

Many years ago, someone shared with me their oatmeal muffin recipe, which became the basis for this recipe. I played around with the ingredients and made some modifications to make it over the top! My husband said they were the BEST blueberry muffins he has ever eaten and my daughter, who was 2 at the time, thought they were cupcakes. This is now my recipe for blueberry muffins.

Ingredients

• Oats: The base of this recipe is rolled oats or rolled oats that have been soaked in your choice of milk such as cow’s milk, buttermilk, or plant-based milk.
• Sweetener: brown sugar and honey.
• Wet ingredients: unsweetened applesauce, egg white, oil such as coconut oil or canola and vanilla extract.
• Dry ingredients: white whole wheat flour (you can also use all-purpose flour), baking powder, baking soda and salt.
• Fresh fruit: 1 cup fresh blueberries. Frozen blueberries also work.

How to Make Blueberry Oatmeal Muffins:

1. Preheat oven to 400F. Line a muffin tin with paper cups and spray lightly with cooking spray to keep them from sticking.
2. Soak Oats: Place oatmeal in a food processor or food processor and pulse a few times. In a large bowl, soak oats in milk of your choice for about 30 minutes.
3. Wet ingredients: In a medium bowl, combine brown sugar, honey, applesauce, vanilla, egg white, oil and mix well.
4. Dry ingredients: In a third bowl, combine whole wheat flour, salt, baking powder, baking soda, and whisk.
5. Combine soaked oatmeal and milk with sugar, applesauce mixture and mix well.
6. Slowly add the dry ingredients, stirring until just incorporated. Fold in the blueberries.
7. Pour the batter into the muffin cases and bake for 22-24 minutes.

Blueberry Oat Muffin Tips and Variations:

• To store muffins, allow them to cool completely and place in an airtight container or Ziploc bag at room temperature.
• Refrigerate for up to 5 days or wrap tightly and freeze for up to 1 month.
• To get that fresh-out-of-the-oven flavor, reheat muffins in the microwave.
• variations Try replacing the blueberries with strawberries, raisins, apples, or even chocolate chips!
• If you don’t have applesauce, you can substitute mashed banana.
• Add some ground cinnamon for flavor.

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