Blueberry Oatmeal Muffins
Blueberry Oatmeal Muffins are gluten-free and made from rolled oats and oat flour. They bake up soft and fluffy, with optional oat crumble topping.
Servings: 12 muffins
Calories: 341kcal
Equipment
- Paper Muffin Liners optional
Ingredients
- 2 1/2 cups rolled oats divided
- 3/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup plain or vanilla Greek yogurt see note
- 1/2 cup milk see note
- 1/4 cup canola oil or other neutral-flavored cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Oat Crumble Topping (optional)
- 1/4 cup rolled oats
- 1 Tablespoon melted butter use a dairy-free butter alternative to make these muffins dairy-free
- 1 Tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
- Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, 3/4 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon table salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together 1/2 cup plain or vanilla Greek yogurt, 1/2 cup milk, 1/4 cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- In the meantime, mix up the Oat Crumble Topping (if using). In a small bowl, stir together 1/4 cup rolled oats, 1 Tablespoon melted butter, 1 Tablespoon brown sugar, and 1/4 teaspoon cinnamon. Set aside until ready to use.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners. Fold 1 cup blueberries into the batter with a spatula. Divide the batter evenly among the muffin cups. Top each muffin with a little bit (roughly 1 teaspoon per muffin) of the oat crumble topping.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Notes
Instead of using 1/2 cup each Greek yogurt and milk, you could use 1 cup of regular yogurt, buttermilk (liquid or powdered), or soured milk (1 Tablespoon lemon juice or vinegar with enough milk to equal 1 cup). Use your favorite dairy-free yogurt to make this recipe dairy-free.
Nutrition
Calories: 341kcal | Carbohydrates: 54g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 324mg | Potassium: 236mg | Fiber: 6g | Sugar: 17g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
