Blueberry Oatmeal Muffins
Course:
Breakfast
Ingredients
- 240 millilitres Milk
- 85 grams Oats
- 156 grams Plain Flour
- 1 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Cinnamon
- 1⁄2 teaspoons Salt
- 113 grams Butter (melted and slightly cooled)
- 170 grams Honey
- 1 Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 140 grams Blueberries
Steps
- Melt the butter and set aside.
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 218°C conventional. Prepare a 12-count muffin pan.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
- Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with a sprinkle of oats.
- Bake for 5 minutes at 218°C.
- Then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Source: https://sallysbakingaddiction.com/blueberry-oatmeal-muffins/#tasty-recipes-66860