Blueberry Oat Muffin

 

Flourless Blueberry Oatmeal Muffins | Gluten-Free Recipe

Video taken from the channel: Skinny Ms.


 

Blueberry Oatmeal Muffin Recipe

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HEALTHY BAKED BLUEBERRY OATMEAL MUFFIN RECIPE | Jen Selter

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Healthy Blueberry Oatmeal Muffins (No White Flour & Refined Sugar)

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Blueberry-Oatmeal Muffins Martha Stewart

Video taken from the channel: Martha Stewart


 

Blueberry Oatmeal Muffins | Quick + Easy + Make-Ahead Recipe | Bake With Me

Video taken from the channel: The Domestic Geek


Instructions Checklist Step 1 Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries.

Spoon batter into the prepared muffin cups. These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient.

Today we’re making OATMEAL muffins. These oatmeal muffins are: satisfyin. Step 1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups.

In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries. Advertisement. Fold in blueberries.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at. ZUCCHINI, EGG WHITES, SUGAR, WHOLE EGGS, BLUEBERRIES, SORGHUM FLOUR, BROWN RICE FLOUR, ROLLED OATS*, DRIED BLUEBERRIES (BLUEBERRIES, SUGAR, SUNFLOWER OIL), CORN STARCH, CARROTS, SOLUBLE CORN FIBER, CANOLA OIL, LEAVENING (BAKING POWDER), FLAXSEED MEAL, BLUEBERRY FLAKES.

DIRECTIONS Heat oven to 400F. Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease. Blueberry-Oat Muffins. These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and hone. HOW TO MAKE BLUEBERRY OAT MUFFINS: The first thing we are going to do is soak the oatmeal in buttermilk.

It is important not to skip this step as this will contribute immensely to the soft, tender crumb of these blueberry muffins. In the meanwhile, measure out the dry ingredients in another bowl and whisk them. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

List of related literature:

Quick oats, which are precooked and rolled into thin flakes before processing, produced a muffin with a great texture, but faint oat flavor.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Blueberry muffins should be packed with blueberry flavor and boast a moist crumb.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

A simple burst of blueberries gives this ultra­light muffin a vaguely familiar feeling, while the orange and almond flavors provide a new spin and depth to the classic morning breakfast treat.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

Stir together the flour, oats, sugar, baking powder, salt, and ¾ cup of the blueberries in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Mix the cinnamon and sugar for the topping, and sprinkle it over the blueberries on top of the muffins.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Rolled oats can be cooked up as hot oatmeal cereal, or added to cold cereal, bread, cookies, muffins and even pancake mixes for flavor, texture and nutrition.

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.

“Edible and Useful Plants of California” by Charlotte Bringle Clarke
from Edible and Useful Plants of California
by Charlotte Bringle Clarke
University of California Press, 1978

WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS Blueberry muffins should be packed with blueberry flavor and boast a moist crumb.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • I have made your recipe but instead of muffins I baked a big bread. I did not follow any quantities though and used coconut sugar and diary milk. I like the result, the bread is not too sweet, which I like but is rich and one small piece makes you full. <3

  • INCREÍBLE, he hecho otras recetas pero esta es la mejor hasta el momento. Deliciosos, saludables y llenadores. A unos les puse chispas de chocolate y a otros arándanos, me quedo con los segundos. Debes probarlos.

  • I love muffins in every form! I think I baked them thousands times now, always with different additions, but the ones with blueberries are soooo good!

  • I made these today, they turned out delicious! I added some flax seeds with the oats and coconut chips on top. I got a bit if extra batter, total 16 muffins, probably because of my measuring cup, I’m used to working with grams.
    I don’t think european measuring cups for “cup” are exactly the same as american ones but hey, 4 extra muffins, I’m not complaining:))

  • Why can’t I find the recipe with the measurements? Wish you would let us know the measurements while doing your video. Would love to make these sound so good.

  • I made these but subbed out banana for pumpkin (with extra brown sugar and pie spice) and blueberries for chocolate chips. Because in the apocalypse we make do ��‍♀️ and it turned out great! Excellent recipe base, perfect for subs and when I’m saving flour for other bakes.

  • Just made this simple yet tasty and healthy recipe for my family of 5! I got rave reviews! And it was a great way to use fruit that tend to go bad quickly (I used strawberries and bananas). I felt good serving this to my family. Thank you!

  • Can u do recipes of what to eat for weight loss delicious �� just like the pancakes and this recipe for snack
    It will be great to do for lunch and dinner meals ��

  • Yes! Now I know what to do with those 2 spotty bananas which are lying around on my counter. Baby Elle is so adorable! What an awesome sous Chef!

  • My daughter and I whipped up a batch of these immediately after watching the video. We added 1/2 a cup of apple butter in place of one of the bananas, 1/2 tsp salt, and some ground flax, chia seeds and hemp hearts because we had them.
    Then my daughter declared it “Kind and Beautiful Day” where you be kind by making something beautiful for someone, because my husband who has a dairy and wheat allergy can eat these muffins.

  • how can you stay always so Optimistic or happy to say? or is this just your beautiful Character? But Awesome Videos as always, and i love Muffins =)

  • Can we use dried berries instead of fresh ones? And Vanilla essence not available right now so can we skip it?

    Btw baby is adorable �������� vl love to try it with my 10mo

  • IF YOU DON’T WANT TO USE SUGAR.

    Just throw the following ingredients in a blender. Always start with the wet ingredients!

    Ingredients for healthy muffins:

    2 eggs
    Half a cup of milk
    A quarter cup of honey
    A ripe banana
    Half a cup of melted coconut oil
    2 cups of oats
    1 table spoon of baking powder
    A sprinkle of salt

    A mixture to a bowl and add whatever toppings you like.

  • Yes, I have baked a banana bread, vanilla sprinkle cake, and now have some blueberries and oats, let’s see how my blueberry oatmeal muffins turn out.

  • This looks like something I can whip up easily and store for an easy breakfast! I can’t wait to try it! But can I substitute with frozen berries instead? If so, can I add them in frozen or let them thaw first? ��

  • I love your recipes although I would like to see more the inside of the final outcome such as in this muffin recipe I would have loved to see how the muffins look on the inside. Xx great work otherwise

  • I tried your recipe but I didn’t have fruits so I used dark chocolate chip, pecans and walnuts. I used a silicone 6 sheet muffin pan and baking it at 375 for 30 minutes was too long so I lowered the heat to 360 and baked it for 28 minutes instead. The top cake out toasty and soft inside. It’s a great recipe! Thank you so much for sharing! ��

  • Hello! My kids and I made these right after I watched your video. We just had to try them! They were sitting out on the counter for about 3 or so hours afterward though. I didn’t realize that the recipe said to store them in the refrigerator or freeze them! Are they safe to eat if they sat out for a while? What is the reason that you need to refrigerate them? I would appreciate any info you have before I feed these to my family. Thank you! They look delicious!