Blueberry Oatmeal Muffins

Our  Blueberry Oatmeal Muffins are my favorite muffins right now!

They’re made with a combination of cake flour and almond flour and standard muffin ingredients like sugar, baking soda, and baking powder.

As well as a measure of pure vanilla extract, rolled oats, and a touch of cinnamon.

And, of course, ripe, juicy, sweet North Bay Produce Blueberries!

Here Is What You Need

North Bay Produce Blueberries. We love fresh, sweet North Bay Blueberries in so many things, and we especially love them in homemade muffins.

Cake Flour,  Almond Flour. Using cake flour and almond flour makes for delicate, fluffier, and cake-like muffins. Almond flour is gluten-free, and it also makes great muffins. However, overmixed almond flour can result in denser muffins. Mix muffins using almond flour by hand to avoid overmixing. 

Rolled Oats. When it comes to oatmeal, they are not all created equal. Avoid quick oats because quick oats will act as a binder and absorb moisture. But rolled oats will serve as an add-in (like chocolate chips or chopped nuts) and provide additional nutrition, dietary fiber, texture, and flavor. 

Sugar, Salt, Cinnamon. Adding sugar makes for sweeter muffins, and salt balances out the sweetness and enhances the overall flavor of the ingredients. I added a touch of cinnamon to give our muffins a bit of spice, which is ideal for fall baking.  

Baking Powder, Baking Soda. Baking soda and baking soda are leaveners, which makes baked goods rise. Typically, one isn’t necessarily a substitute for the other. Often, as is the case here, both ingredients complete each other. 

Vanilla Extract, Melted Butter. Pure vanilla extract and melted butter add much flavor; this muffin recipe wouldn’t be good without them. 

Eggs, Greek Yogurt. Eggs are binding agents, and Greek yogurt helps produce moist muffins. 

Finishing Sugar. Before baking, top each muffin with raw or finishing sugar to add a little razzle-dazzle to our Blueberry Oatmeal Muffins. 

How To Make Blueberry Oatmeal Muffins

Makes 12-18 Muffins

Dry Ingredients for Oatmeal Blueberry Muffins

• 1 1/2 cups of cake flour or all-purpose flour
• 1 cup almond flour
• 1 cup granulated sugar
• 1 1/2 tsp baking flour
• 1 tsp baking soda
• 2 teaspoons sea salt or kosher salt
• 1/2 tsp ground cinnamon or cardamon
• 2 tbsps raw or finishing sugar

Fruit

• 2 cups of North Bay Produce blueberries, rinsed, picked over, and patted with paper towels

Wet Ingredients for Oatmeal Blueberry Muffins

• 2 large eggs
• 1 1/2 cups plain yogurt, I used Greek yogurt
• 1 stick of unsalted butter, melted
• 2 tsp fresh squeezed lemon juice
• 2 tbsp pure vanilla extract

Directions for Oatmeal Blueberry Muffins

1. Preheat oven to 375.
2. Combine all of the dry ingredients into a bowl and set aside. 
3. Add all of the wet ingredients into a bowl and mix thoroughly.
4. Fold the wet ingredients into the dry ingredients, add the blueberries. 
5. Mix until the ingredients are lump-free; do not overmix. 
6. Place the parchment cups into the muffin pan.
7. Fill each parchment cup 3/4 full. 
8. Top with raw or finishing sugar. 
9. Bake on the center rack of a preheated oven for 18-20 minutes. 

Can I make the blueberry muffins a day ahead? 

Yes, baked muffins can be kept in an air-tight container for up to three days.

How long will the muffin batter last?

Our Blueberry Oatmeal Muffin batter can be kept in a sealed container for up to five days. 

Can I freeze blueberry muffins?

Absolutely; once the baked muffins have cooled, individually wrap them using foil or freezer wrap—then place them in a large resealable bag and freeze them for up to three months.

How do I defrost blueberry muffins? 

Take the muffins out of the freezer bag and unwrap them.

Place the blueberry muffins on a cookie sheet and allow them to come to room temperature. You can also:

• Microwave. Place an unwrapped muffin on a paper towel or small plate and microwave on high for thirty (30) seconds.
• Conventional Oven. Preheat an oven to 350 degrees; if wrapped in foil, place the frozen muffin on the center rack and heat for fifteen (15) minutes.  

Our Blueberry OatmealMuffins are perfect for a quick morning breakfast or an anytime snack.

So, grab the ingredients and get in the kitchen. Also, your family will thank you! 

And if you have any questions or want to say hello, drop us a comment below.

Blueberry Oatmeal Muffin Recipe

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Servings: 12

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Ingredients

 

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Dry Ingredients:

• 1 1/2 cups of cake flour or all-purpose flour
• 1 cup almond flour
• 1 cup granulated sugar
• 1 1/2 tsp baking flour
• 1 tsp baking soda
• 2 teaspoons sea salt or kosher salt
• 1/2 tsp ground cinnamon or cardamon
• 2 tbsps raw or finishing sugar

Wet Ingredients:

• 2 large eggs
• 1 1/2 cups plain yogurt I used Greek yogurt
• 1 stick of unsalted butter melted
• 2 tsp fresh squeezed lemon juice
• 2 tbsp pure vanilla extract
• 2 cups of North Bay Produce blueberries rinsed, picked over, and patted with paper towels.

Instructions

• Preheat oven to 375.
• Combine all of the dry ingredients into a bowl and set aside.
• Add all of the wet ingredients into a bowl and mix thoroughly.
• Fold the wet ingredients into the dry ingredients, add the blueberries.
• Mix until the ingredients are lump-free; do not overmix.
• Place the parchment cups into the muffin pan.
• Fill each parchment cup 3/4 full.
• Top with raw or finishing sugar.
• Bake on the center rack of a preheated oven for 18-20 minutes.

Nutrition

Serving: 12g

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