Breakfast & Brunchchewoutloud5.0
Blueberry Steel Cut Oat Muffins
These blueberry steel cut oat muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Preheat and Line
2
Preheat oven to 350F, positioning rack to middle or lower middle. Oil or line 12 muffin cups.
3
Mix Dry Ingredients
4
Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon.
all purpose flour1 cupbaking powder2 teaspoonsbaking soda1 teaspoonground cinnamon1 tablespoon
5
Mix Wet Ingredients
6
In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well.
large eggs (room temperature)2
7
Combine
8
Mix in cooked oatmeal until incorporated. Quickly fold in the dry ingredients into the wet ingredients. Just gently fold from bottom up, until flour is no longer visible. Do not overmix. Some small lumps are okay.
9
Fold Blueberries
blueberries (fresh or frozen (if frozen, do not defrost))1 cup
10
Very gently fold in the blueberries into the batter, making sure not to overmix.
blueberries (fresh or frozen (if frozen, do not defrost))1 cup
11
Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible. Sprinkle tops generously with coarse sugar, if desired.
12
Bake for ⏱️ 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached.
13
Col
14
Remove from oven and cool at least ⏱️ 10 minutes before removing from muffin tin. Finish cooling on a rack.
Nutrition Facts
calories
229 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
301 mg
protein Content
6 g
trans Fat Content
0.003 g
cholesterol Content
34 mg
carbohydrate Content
35 g
saturated Fat Content
2 g
unsaturated Fat Content
5 g
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