Go Back
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
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
minutes
Cook Time
25
minutes
minutes
Soak time
15
minutes
minutes
Total Time
50
minutes
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).
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.