Heavenly Blueberry Oat Muffins
Indulge in these delightful Heavenly Blueberry Oat Muffins, a perfect morning treat or snack any time of the day. Adapted from the beloved recipe found in the cookbook Beat This!, this version uses creamy sour cream for an extra moist texture and a richer flavor. These sturdy muffins are packed with wholesome oats and bursting with juicy frozen blueberries, giving you a taste of summer regardless of the season. Despite the recipe suggesting it yields 12 muffins, our experience shows you'll likely get 15! Best of all, these muffins freeze superbly, making them a convenient addition to your breakfast routine or a last-minute guest treat.
15
Servings
164
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
large eggs
2 (beaten)
plain low-fat yogurt
1 cup (can substitute sour cream)
unsalted butter
5 tablespoons (melted)
light brown sugar
1 cup (packed)
old-fashioned oats
1 cup
frozen blueberries
1 cup (do not defrost)
sugar
2 tablespoons (for topping)
Instructions
1
Preheat your oven to 375°F (190°C) and line a muffin tin with muffin-cup liners to ensure easy removal after baking.
2
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and set aside.
3
In a large mixing bowl, use a whisk to beat the eggs and sour cream until fully combined and smooth.
4
In a medium saucepan over medium heat, melt the unsalted butter together with the light brown sugar, stirring continuously until the sugar dissolves and the mixture is smooth and glossy.
5
Pour the melted butter and sugar mixture into the egg and sour cream mixture, gently beating until thoroughly combined. Then, stir in the old-fashioned oats to incorporate them into the batter.
6
Carefully fold in the flour mixture, mixing just until no streaks of flour remain. Finally, gently fold in the frozen blueberries, being cautious not to crush them.
7
Spoon the batter into the lined muffin cups, filling each about two-thirds full for the best rise.
8
Sprinkle a generous pinch of sugar over the top of each muffin for a sweet, crunchy topping.
9
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
10
Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6
Fat
25
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Blueberry Oat Muffins?
Heavenly Blueberry Oat Muffins are a moist, sturdy breakfast treat or snack made with oats, frozen blueberries, and sour cream or yogurt.
How many muffins does this recipe yield?
While the original recipe suggests 12, this specific version typically yields 15 muffins.
What temperature should I preheat my oven to?
You should preheat your oven to 375°F (190°C).
Can I freeze these blueberry oat muffins?
Yes, these muffins freeze superbly, making them great for meal prep or unexpected guests.
What ingredient makes these muffins extra moist?
The use of creamy sour cream (or plain low-fat yogurt) provides an extra moist texture and a richer flavor.
Should I defrost the frozen blueberries before adding them to the batter?
No, you should use frozen blueberries and do not defrost them before folding them into the batter.
What type of oats are used in this recipe?
This recipe calls for 1 cup of old-fashioned oats.
How many calories are in one Heavenly Blueberry Oat Muffin?
Each muffin contains approximately 164 calories.
What is the serving size for this recipe?
The serving size is one muffin, with the recipe yielding 15 servings total.
How much fat is in each muffin?
Each muffin contains 6 grams of fat.
How many carbohydrates are in each serving?
There are 25 grams of carbohydrates per muffin.
What is the protein content of these muffins?
Each muffin provides 3 grams of protein.
How long should the muffins bake?
Bake the muffins for 20 to 25 minutes, or until golden brown and a toothpick comes out clean.
What should I do to the muffin tin before baking?
Line the muffin tin with muffin-cup liners to ensure the muffins are easy to remove after baking.
How do I prepare the butter and sugar mixture?
Melt the unsalted butter with light brown sugar in a saucepan over medium heat until the sugar dissolves and the mixture is glossy.
What is the final topping for these muffins?
Sprinkle a generous pinch of granulated sugar over the top of each muffin before baking for a sweet, crunchy finish.
How long should I let the muffins cool in the pan?
Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack.
What kind of sugar is used in the muffin batter?
The batter uses 1 cup of packed light brown sugar.
How many eggs are needed for this recipe?
The recipe requires 2 large eggs, which should be beaten.
Can I substitute the yogurt for something else?
Yes, you can substitute 1 cup of plain low-fat yogurt with 1 cup of sour cream.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full to allow room for the best rise.
What dry ingredients are mixed together first?
Whisk together sifted all-purpose flour, baking powder, baking soda, and salt in a small bowl.
Is it important to sift the flour?
Yes, the recipe specifies using 1 cup of sifted all-purpose flour.
What is the best way to combine the flour and wet ingredients?
Carefully fold the flour mixture into the wet ingredients, mixing just until no streaks of flour remain.
Should the butter be salted or unsalted?
The recipe calls for 5 tablespoons of unsalted butter.
What should I be careful about when adding blueberries?
Gently fold them in at the end and be cautious not to crush the frozen berries.
What is the texture of these muffins described as?
They are described as sturdy muffins that are extra moist and packed with wholesome oats.
How many ingredients are in this recipe?
There are 11 total ingredients required for this recipe.
What tags are associated with this recipe?
Tags include breakfast, dessert, muffins, blueberry, oats, baking, easy recipe, and freezer-friendly.
Where was the inspiration for this recipe found?
This version was adapted from a beloved recipe found in the cookbook Beat This!.