Ingredients
- 240ml milk
- 80g oats
- 156g all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115g melted unsalted butter
- 120ml honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 190g blueberries
Cooking Instruction
- Combine milk and oats, set aside for 20 minutes so the oats puff up and soak up some moisture.
- Preheat oven to 218 Celcius, spray a 12 count muffin pan with a nonstick spray.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
- Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats and blueberries. Fold everything together gently until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar.
- Bake for 5 minutes at 218 Celsius, keeping the muffins in the oven, reduce the oven temperature to 177 C. Bake for an additional 16 mins.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Source:
https://sallysbakingaddiction.com/blueberry-oatmeal-muffins/
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