Is there place for muffins in a health conscious life? Check out this Blueberry oatmeal muffin recipe that may keep the hope of light alive!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Ingredients
1cupMilk
1cupRolled oatsold fashioned will provide more texture
1¼cupPlain white flourWhole wheat flour even better
1teaspoonBaking powder
½teaspoonBaking sodafor flavor
½teaspoonCinnamonground
½teaspoonTable salt
½cupButtermelted
2tablespoonsHoney
2medium Eggs
2teaspoonVanilla extract
2cupsBlueberries
2tablespoonsPlain white flour
Instructions
Combine milk and oats then let it sit until it puffs up.
Mix the puffed up oat, milk, flour, baking powder, baking soda, ground cinnamon, salt, melted butter, honey or sweetener of choice, eggs and vanilla extract together.
Roll blueberries in some flour so they won't sink when added to the muffin batter.
Gently fold the blueberries into the batter. Don't move them too much as it will remove the flour coating. Save some blueberries for the top.
Spoon the batter into muffin cups until about ¾ height. Dunking the spoon into a cup of cold water will help the batter slide off the spoon. Decorate the muffins with the previously left out blueberries.
Place the oatmeal blueberry muffins into the middle rack of a 350°F / 180°C preheated oven until the top gets golden brown and the inner temperature of the muffins reach 208°F / 98°C, about 30 - 40 minutes.