New Recipe Blueberry Oat Muffins Yummy

Fast recipe ultimate Blueberry Oat Muffins easy, fast, practical.

13 ingredients, 7 steps, cooking Blueberry Oat Muffins

Hi mother, at this time you can make recipe Blueberry Oat Muffins with 13 ingredients and 7 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Blueberry Oat Muffins.

Ingredients all Blueberry Oat Muffins

1. Prepare 1 cup : milk (any kind).
2. You need 1 cup : old fashioned oats.
3. You need 1 : large egg, beaten, at room temperature.
4. You need 1/2 cup : brown sugar.
5. It’s 1/2 cup : unsalted butter, melted and cooled slightly.
6. It’s 1/2 cup : all purpose flour.
7. It’s 1/2 cup : whole wheat flour.
8. You need 1 tsp. : ground cinnamon.
9. You need 1 tsp. : baking powder.
10. You need 1/2 tsp. : baking soda.
11. You need 1/2 tsp. : salt.
12. Prepare 1/2 cup : fresh or frozen blueberries.
13. It’s 1/2 cup : chopped pecans (or walnuts or almonds).

If all composition Blueberry Oat Muffins it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Blueberry Oat Muffins

1. Start by stirring your oats into your milk in a large bowl and letting it sit for 1 hour to allow the oats time to soak.
   
2. Once the oats have soaked for at least 1 hour, preheat the oven to 350°F. Line a muffin pan with liners or spray the pan with non-stick cooking spray and set aside.
   
3. In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
   
4. Stir in the beaten egg, brown sugar and the melted butter to the milk and oats. Then add the dry ingredients to the wet and stir until just combined.
   
5. Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw.
   
6. Pour the batter into the muffin tins and place the pan in the oven. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. Careful not to overbake, as they will be dry if you do.
   
7. Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days.
   
8. Finish and Enjoy.

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