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Blueberry Muffins

Blueberry Muffins

Makes 12 servings

Ingredients

  • ½ cup (50 g) whole rolled oats or quick oats
  • ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
  • 1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend
  • ½ cup (100 g) granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (125 ml) neutral oil, (canola or sunflower)
  • 1 egg, slightly beaten
  • 1 tsp Rising Star Pure Vanilla Extract
  • 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
  • 1½-2 tablespoons raw turbinado sugar or coconut sugar
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 425 (220 C) degrees
    In a large bowl, combine oats with the liquid (juice, milk or water). Let sit for 5-10 minutes
  2. Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries (the batter will be thick)
  3. Divide the batter evenly (a ⅓ cup cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter
  4. Bake for 16-21 minutes, until the tops are golden brown and feel firm to the touch
  5. Let muffins cool in the pan for 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature


Recipe Inspo: @familystylefood

Photography: @bakedby_brittney

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