Blueberry Oatmeal Muffins


  • 240ml milk
  • 80g oats
  • 156g all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 115g melted unsalted butter
  • 120ml honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 190g blueberries


Cooking Instruction

  • Combine milk and oats, set aside for 20 minutes so the oats puff up and soak up some moisture.
  • Preheat oven to 218 Celcius, spray a 12 count muffin pan with a nonstick spray.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
  • 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 and blueberries. Fold everything together gently until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar.
  • Bake for 5 minutes at 218 Celsius, keeping the muffins in the oven, reduce the oven temperature to 177 C. Bake for an additional 16 mins.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


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