Hearty and wholesome whole wheat blueberry oat muffins. These are soon to become your favorite blueberry muffin!
Servings 12muffins
Author Tasia ~ twosugarbugs
Ingredients
1cupold-fashioned oats
1cupunsweetened almond milkany milk can work
¾cupwhole-wheat flour
½cupall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspooncinnamon
½teaspoonsalt
½cupbrown sugar
½cupunsalted buttermelted and slightly cooled
1teaspoonpure vanilla extract
1egg
1cupfresh or frozen blueberriesdo not thaw if frozen
Instructions
Combine the oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl, combine the brown sugar, cooled melted butter, vanilla extract and egg. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add the blueberries and gently mix it all together.
Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 16-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further. Muffins will stay fresh covered at room temperature for a couple days, then transfer to the refrigerator for up to one week. They also freeze well.