This is my go-to recipe for blueberry muffins. The oatmeal keeps you full for hours. These muffins are a healthier alternative, with far less sugar than the pack you'd pick up at the grocery store. They make a great side to any breakfast, or help yourself to one as a satisfying snack or lighter dessert.
Prep Time: 10 Minutes | Cook Time: 18 Minutes | Total Time: 28 Minutes
Special Equipment
1 normal sized cupcake pan
2 large mixing bowls
1 Rubber Spatula
1 Electric Hand Mixer
Ingredients (US Standard)
Dry Ingredients
1 1/2 cups White Whole Wheat Flour
3/4 cup Old-Fashioned Rolled Oats
1/2 cup Coconut Sugar (or substitute with Brown Sugar)
1 tbsp Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp Salt
Wet Ingredients
1 cup Unsweetened Vanilla Almond Milk (or substitute with Milk of choice)
1/4 cup Butter, melted and cooled
2 Large Eggs, room temperature
2 tsp Vanilla Extract
Additional Ingredients
Cooking Spray
1 additional tbsp White Whole Wheat Flour
1 cup Frozen Blueberries (Do not thaw)
Ingredients (Metric)
Dry Ingredients
180g White Whole Wheat Flour
60g Old Fashioned Rolled Oats
96g Coconut Sugar (or substitute with Brown Sugar)
10g Baking Powder
1g Ground Cinnamon
1g Salt
Wet Ingredients
237mL Unsweetened Vanilla Almond Milk (or substitute with Milk of choice)
56g Butter, melted and cooled
2 Large Eggs, room temperature
5mL Vanilla Extract
Additional Ingredients
Cooking Spray
11g additional White Whole Wheat Flour
155g Frozen Blueberries (Do not thaw)
Method
Start by preparing your eggs and butter. Crack two eggs into a bowl and set them aside on your counter. Then, melt the butter in a microwave safe bowl or cup. Once melted, place the butter in your refrigerator. Let them sit for 30 minutes, and your butter will be cooled. Your eggs will be room temperature.
Preheat oven to 400°F.
Grease Cupcake Pan with cooking spray and set aside for later. Remove excess with paper towel if necessary.
In a large bowl, mix together all dry ingredients (flour, oats, sugar, baking powder, salt, and cinnamon). Set aside.
In a separate large mixing bowl, beat together the milk, butter, eggs, and vanilla, until well combined.
Use your rubber spatula to create a crater in the center of your dry ingredient mix. Then pour the wet mixture into it. Use the spatula to combine, just until there are no dry ingredients left.
Toss your frozen and unthawed blueberries with the 1 tbsp flour. Then mix the blueberries into the muffin batter. Discard any flour that did not stick to the blueberries. (Tossing with flour will prevent the blueberries from sinking to the bottom of the muffins). *Note: Batter will be runny - this is normal.*
Gently pour the batter into your greased muffin tin. Bake on the top rack for 18 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool in the muffin pan for 10 minutes before transferring to a cooling rack.
Nutritional Data (With Coconut Sugar and Unsweetened Vanilla Almond Milk)
Servings: 6
Serving Size: 2 Muffins
Calories: 307 | Protein: 8 | Carbs: 49 | Fiber: 6 | Fats: 11
Nutritional Data (With Coconut Sugar and Nonfat Milk)
Servings: 6
Serving Size: 2 Muffins
Calories: 317 | Protein: 9 | Carbs: 51 | Fiber: 6 | Fats: 11
This recipe is derived from "Healthy Blueberry Muffins" by Well Plated by Erin. Instructions were slightly adjusted for clarity.
Comments