Oatmeal contains protein, thiamin, phosphorus and magnesium, and blueberries are rich in vitamin C and antioxidants, and both provide a significant amount of dietary fiber. Oatmeal combine these nutritious ingredients into one portable, tasty breakfast or snack. Make your own oatmeal blueberry muffins at home and keep the muffins healthy, without unnecessary fat and sugar.
Instructions
1. Combine rolled oats, milk or water, and vinegar in a large mixing bowl. Let sit for about 30 minutes, until most of the liquid has absorbed.
2. Place the blueberries in a colander, rinse and drain over paper towels if you are using fresh blueberries. If using frozen blueberries keep them frozen. Put blueberries in a small bowl, add 1 tbsp. flour and gently toss to coat the berries with the flour. This keeps the berries from sinking to the bottoms of the muffins.
3. Preheat your oven to 350 degrees F.
4. Measure the flour, baking powder, baking soda, salt and spices into a smaller mixing bowl and stir.
5. Add the egg, oil and sugar to the bowl with the oats and stir is well mixed.
6. Add the dry ingredients to the wet ingredients and stir just until everything is combined.
7. Add the blueberries to the batter and gently fold them in.
8. Spray a muffin pan with nonstick spray or line with paper liners. Use a 1/4 cup measuring cup to scoop the muffin batter into the muffin cups.
9. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool for five minutes, then remove the muffins from the pan.
Tags: blueberry muffins, frozen blueberries, minutes until, mixing bowl, until everything