Welcome to our amazing Blueberry Oatmeal Muffins recipe. With simple ingre∂ιєnts such as eggs, milk, and flour are used, but the taste is irresistibly delicious.
Cakes produced to date come in a variety of flavors, including fruits, chocolate, and can be personalized to meet even the most stringent requirements. However, I’ve created a nutritious Muffin recipe that includes whole-grain oats and blueberries. Are you ready to practice?
1 cup (240ml) milk
1 cup (80g) old-fashioned whole rolled oats
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (190g) fresh or frozen blueberries (see note if using frozen)
Step 1: Put bowl, oats, and milk in a then soak for 20 – 25 minutes or until the oats are full of milk and swell, be careful not to soak the oats for too long.
Step 2: Start the oven at 425°F (218°C). Prepare a 12-figure muffin tray or use cupcake liners and spray around the pan with non-stick spray.
Step 3: In a bowl, put flour, baking powder, baking powder, salt, and cinnamon together, then mix well (can be filtered through a sieve to make the dough smoother)
Step 4: In another bowl, beat butter, honey, eggs, and vanilla extract then whisk the mixture well.
Step 5: Slowly pour the egg and butter mixture in step 4 into the flour mixture in step 3, then stir well, then add the milk-soaked oats (with milk), blueberries to the mixture, and use a spatula. Fold the mixture evenly until combined, we have the perfect muffin dough.
Step 6: Use a ladle or large spoon to scoop the flour mixture in step 5 into the prepared baking tray, At the top of the dough can be sprinkled with oats. barley and coconut sugar if desired.
Step 7: Bake the cake for 5 minutes in the prepared oven then reduce the oven temperature to 350°F (177°C) continue baking for another 15 – 20 minutes or until a toothpick comes out clean from the center of the cake. (careful with small cakes, bake for 11-13 minutes at 350°F (177°C)
Step 8: Take out of the oven and let cool on a baking tray for 5 minutes then transfer to a wire rack.
Cake Muffins can leave at room temperature for a few days and then moved to prevent cool fridge storage for up to 1 week, if you want to preserve the cake so you freeze the cake for a maximum of 3 months until use defrost overnight and reheat in the microwave.
Whole oats will absorb the milk better and won’t dissolve in the batter when baking.
For the best texture, use all-purpose flour though However, other types of flour can also be used in case you can’t find all-purpose flour or want to disrupt your
Recipe. Honey can be substituted with 1/2 cup maple syrup, coconut sugar, or light brown sugar.
The best blueberries you should use are fresh in case frozen ones should not be defrosted and reduce the amount of milk to 3/4 cup (180ml). Frozen berries have a higher moisture content and the cake will taste slightly wet. Reducing milk intake will help.