Description
Make simple, flourless blueberry oat muffins using only six basic ingredients. This recipe is quick to prepare and great for a healthy breakfast.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or use paper liners.
- Combine the rolled oats, milk, egg, maple syrup, and baking powder in a food processor. Pulse until the mixture is mostly smooth but still has some texture from the oats. Do not over-process into a liquid.
- Gently fold in the blueberries using a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you use frozen blueberries, do not thaw them before mixing them into the batter.
- For a thicker batter, let the mixture sit for 5 minutes before folding in the berries.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Sodium: 45
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 30