STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS
If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ella Robinson
[email protected]I'm not a fan of blueberries, but I still enjoyed these muffins. The oatmeal and streusel topping were delicious.
Sharif Sardar
[email protected]These muffins are a great way to start the day. They're healthy and delicious.
Bello Medinat
[email protected]I love the streusel topping on these muffins. It's the perfect finishing touch.
Amanda Ncanana
[email protected]These muffins are amazing! I've made them several times and they're always a hit.
Osazuwa Merit
[email protected]I followed the recipe exactly, but my muffins didn't turn out at all. They were a complete disaster.
Short Video
[email protected]These muffins were really easy to make, but they didn't turn out very well. They were too dense and dry.
Connor Millett
[email protected]The muffins were a bit bland. I think I'll add some spices next time.
Winnie Msipha
[email protected]These muffins were a bit too dry for my taste. I think I'll add some extra milk next time.
Martin Villalba
[email protected]I'm not a huge fan of oatmeal, but these muffins were surprisingly good. I liked the combination of the oatmeal and the blueberries.
syed tazaib malik
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack.
Ahsan nawaz Ahsan
[email protected]These muffins are a great way to use up leftover oatmeal. They're also a great way to get your kids to eat their oatmeal.
Ndagire Jane
[email protected]The streusel topping on these muffins is amazing! It adds the perfect amount of sweetness and crunch.
G2N
[email protected]I love the combination of oatmeal and blueberries in these muffins. They're so moist and flavorful.
Abdul gafoor tagar gafoor
[email protected]These muffins are the perfect grab-and-go breakfast. They're healthy and filling, and they taste delicious.
Nirob Pada
[email protected]I'm not a baker, but these muffins were easy to make and turned out great. I'll definitely be making them again.
Md Fakor Uddin
[email protected]I made these muffins for my family this morning and they were a hit! Everyone loved them.
Makangira Arafat
[email protected]These muffins were amazing! I've never been a fan of oatmeal, but these muffins changed my mind. The blueberries and the streusel topping were the perfect touch.