Go Back
Oatmeal Blueberry Muffin
Print

Debs Best Oatmeal Blueberry Muffins

Healthy Steel Cut oats with antioxidant-rich blueberries make a great breakfast or anytime snack muffin!
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Soak time 15 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

  • 1 Cup Steel Cut Oats
  • 1 Cup Water
  • ¾ Cup 2% Milk (or whole)
  • 1 tsp lemon juice
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • ½ cup dark brown sugar packed
  • ¼ cup granulated sugar
  • 1-½ tsp baking powder
  • 1 tsp baking soda
  • 1-¼ cup all-purpose flour
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 pint fresh blueberries (approx 1 cup)

Glaze (optional)

  • ½ cup powdered sugar
  • 1-2 Tbsp water or milk

Instructions

  • Mix steel cut oat and water in a bowl and let set for 15 minutes.
  • Meanwhile spray muffin tins with non-stick spray or line with paper or silicone liners.
  • Preheat oven to 375°
  • Combine milk, lemon juice, egg, vanilla extract, and both sugars.
  • Drain oats, discarding water. and stir in.
  • In a separate bowl, sift together flour, salt, cinnamon and nutmeg. Toss blueberries in mixture to coat.
  • Combine wet and dry ingredients until well blended.
  • Fill muffin cups to top (approximately ⅓ cup batter in each).
    Muffins in oven
  • Bake at 375° for 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
  • Set on rack to cool 10-15 minutes before adding optional glaze.

Glaze (Optional)

  • Mix water or milk with powdered sugar. Spread a scant teaspoon of glaze on each muffin.