Oatmeal Blueberry Muffins

Talk about a brain-boosting, cancer-fighting, amazingly nutritious breakfast muffin! Finding it hard to believe? These Oatmeal Blueberry muffins are packed with oatmeal, blueberries, without butter, a tiny bit of sugar and a whole lot of yum! Blueberries can literally protect our brain from degeneration, neurotoxicity and oxidative stress. This is by far my most favorite muffin of all time and I bet you will fall in love the same way I did! So try these healthy breakfast muffins and share your comments!

You may also like my other muffins recipes such as Carrot Muffins, Raspberry Muffins, Banana Muffins and Mixed Berry Muffins!

Oatmeal Blueberry Muffins

Furthermore, I would like to share some of my suggestions for making oatmeal blueberry muffins. Firstly, in this recipe, I have used oil instead of butter and yogurt instead of milk. These two make the muffins moist and tender. It is also very easy to prepare. Just mix the dry ingredients in one bowl, wet ingredients in another bowl. Mix the two together and it is done.

Secondly, take care while folding the fresh berries in the flour mixture. Fold the berries gently, because the berries will break down and stain the batter blue. If you want to use frozen, then don’t thaw them. Finally, if you like a citrus flavor then add a teaspoon of grated lemon or orange zest to the batter.

Oatmeal Blueberry Muffins 2017-04-11 07:09:57

Serves 6     These muffins are packed with oatmeal, blueberries, contains no butter, a tiny bit of sugar and a whole lot of yum!                              Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35         Dry ingredients

1. 1&1/4 cups quaker oats (120 g)
2. 1 cup all purpose flour (130 g)
3. 1/2 cup light brown sugar (60 g)
4. 1&1/4 tsp baking powder
5. 1/2 tsp baking soda
6. 1/2 tsp cinnamon powder
7. 1/4 tsp salt          Wet ingredients
8. 1 cup low fat yogurt (240 ml)
9. 1/3 cup vegetable, canola or sunflower oil (80 ml)
10. 1 large egg, lightly beaten
11. 1&1/2 cups fresh blueberries          Preparations
12. Firstly, preheat oven to 190 degrees C. then butter or line 12 muffin cups pan with paper liners.
13. Then place 1&1/4 cups oats in a mixie jar and grind until a fine powder.          For oatmeal blueberry muffins
14. In a wide bowl combine together all the dry ingredients until combined.
15. Then fold blueberries in the flour mixture. (Reserve some berries for further use)
16. In another bowl whisk together the lightly beaten egg, yogurt and oil until incorporated.
17. By using a spatula, fold the wet ingredients into the dry ingredients until they are combined.
18. By using spoon or ice cream scoop, fill the muffin cups with batter evenly.
19. Then press the reserved blueberries (2 to 3) on the top of the muffins.
20. Place it on the center rack of the oven and bake for about 15 to 20 mins or until a toothpick inserted in the center of a muffin comes out clean.
21. Then transfer to a wire rack and let cool for about 10 mins before removing from the pan.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Oatmeal Blueberry Muffins

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 1&1/4 cups (120 g) Quaker Oats
• 1 cup (130 g) All Purpose Flour
• 1/2 cup (60 g) Light Brown Sugar
• 1&1/4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon Powder
• 1/4 tsp Salt
• 1 cup (240 ml) Low Fat Yogurt
• 1/3 cup (80 ml) Vegetable, Canola or Sunflower Oil
• 1, lightly beaten Large Egg
• 1&1/2 cups Fresh Blueberries

Instructions

• Preheat oven to 190 degrees C. Butter or line 12 muffin cups pan with paper liners.
• Place 1&1/4 cups oats in a mixie jar and grind until a fine powder.
• In a wide bowl combine together all the dry ingredients until combined. Fold blueberries in the flour mixture. (Reserve some berries for further use)
• In another bowl whisk together the lightly beaten egg, yogurt and oil until incorporated. Fold the wet ingredients into the dry ingredients until they are combined.
• By using spoon or ice cream scoop, fill the muffin cups with batter evenly. Press the reserved blueberries (2 to 3) on the top of the muffins.
• Place it on the center rack of the oven and bake for about 15 to 20 mins or until a toothpick inserted in the center of a muffin comes out clean.
• Then transfer to a wire rack and let cool for about 10 mins before removing from the pan.

By Santhi Therese
The Indian Claypot