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To truly appreciate our Sweet Blueberry Oat Muffins, it’s essential to understand the role of each ingredient and the benefits they bring to the table.

Sweet Blueberry Oat Muffins

Discover the joy of baking with our Sweet Blueberry Oat Muffins recipe! These delightful treats combine the goodness of rolled oats and fresh blueberries, making them a nutritious option for breakfast or a snack. Packed with fiber and vitamins, they’re tender, moist, and bursting with flavor. Plus, they're simple to make! Perfect for any time of day, these muffins are sure to lift your spirits and satisfy your taste buds. Try this wholesome recipe today!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

½ cup almond milk (or any milk of your choice)

1/3 cup maple syrup (or honey)

1/3 cup unsweetened applesauce

1/4 cup coconut oil, melted

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

Optional: 1/4 cup chopped nuts (walnuts or pecans) for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.

      Mix Wet Ingredients: In a separate bowl, mix together the almond milk, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix. Fold in the blueberries and nuts (if using) until evenly distributed.

          Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.

            Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                Serve: Enjoy warm or store in an airtight container for up to 3 days. These muffins can also be frozen for up to 3 months!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 12 muffins