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Blueberry Oatmeal Muffins

  • Author: Amanda
  • Prep Time: 40 Minutes
  • Cook Time: 20-25 Minutes
  • Total Time: 1 Hour
  • Yield: 12 Muffins
  • Category: Breakfast and Sweet Breads

Description

Delicious and fluffy gluten-free muffins, studded with fresh blueberries.  A great breakfast or healthy snack.


Ingredients

  • 1 cup old-fashioned rolled oats (make sure to check label for gluten-free), plus more for sprinkling before baking
  • 1 cup non-dairy milk, I like almond or cashew
  • 1 ¼ cup gluten-free 1:1 flour, or all-purpose flour if not gluten-free
  • ¼ tsp salt
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 large egg, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup ghee or refined coconut oil, melted and slightly cooled
  • ½ cup maple syrup, honey or agave
  • 1 cup fresh or frozen blueberries, plus a handful for topping

Instructions

  1. Pre-heat your oven to 425 degrees.  Spray or line a standard 12 well muffin pan.  Set aside.
  2. In a medium bowl, combine the oats and milk and let soak for 20 minutes.  In the meantime, melt the ghee or coconut oil.  Set aside.
  3. In a large bowl, combine the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon.  Set aside.
  4. In another large bowl, whisk together the wet ingredients – egg, vanilla, melted and cooled oil, and maple syrup.
  5. Pour the wet ingredients into the dry ingredients and stir a few times.  Add the soaked oats/milk and blueberries.  Gently stir/fold the batter until just combined.
  6. Stir the batter into your prepared pan.  Each muffin well will be almost full.  Sprinkle with extra oats, and dot with 1-2 blueberries for that perfect bakery style look.
  7. Bake the muffins for 5 minutes before turning your oven temperature down to 350 degrees.  Continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean.  Allow the muffins to cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.

Notes

  • Muffins stay fresh for a few days at room temperature.  Store in the fridge to stay fresh longer.  Muffins can also be frozen for up to 3 months.
  • For mini-muffins – bake for 10-13 minutes at 350 degrees.