Blueberry Oat Muffins

I am really excited to share with you one of my favorite recipes, Blueberry Oat Muffins. This is my go-to recipe for a quick and delicious breakfast. The recipe includes coconut oil, whole wheat flour, oats, and organic cane sugar. The muffins are not entirely guilt free {sorry}, but they are much more nutritious than your average blueberry muffin and make a great snack for the kids.

Blueberry Oat Muffins – Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup cane sugar

1/4 tsp kosher salt

2 tsp baking powder

1/2 cup oats

1/3 cup coconut oil {melted}

1 egg

1/2 cup milk {2 %}

1 tsp vanilla extract

1 cup blueberries {fresh or frozen}

This recipe, inspired by Inspired Taste, renders between 9-11 muffins. For even cooking, fill empty muffin tin spots with 1 tbsp water.

When baking with coconut oil, be sure to melt the oil on low heat and remove immediately – cool before adding to egg and milk mixture. For best results, the egg and milk should be at room temperature – this will help prevent the coconut oil from hardening up when mixed together. Lastly, expect the muffin mixture to be thick and produce a bread-like consistency when baked.

Enjoy!

Anna

Blueberry Oat Muffins

Print Recipe

Delicious and satisfying Blueberry Oat Muffins made with coconut oil, cane sugar, oats, and whole wheat flour - an easy and quick recipe.

Servings	Prep Time
10 muffins	10 minutes

Cook Time

20 minutes

Servings Prep Time 10 muffins 10 minutes

Cook Time 20 minutes

Blueberry Oat Muffins Print Recipe Delicious and satisfying Blueberry Oat Muffins made with coconut oil, cane sugar, oats, and whole wheat flour - an easy and quick recipe. Servings Prep Time 10 muffins 10 minutes Cook Time 20 minutes Servings Prep Time 10 muffins 10 minutes Cook Time 20 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup organic cane sugar
• 1/2 cups oats
• 1/4 tsp kosher salt
• 2 tsp baking powder
• 1/3 cup coconut oil
• 1 Egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup blueberries

Servings: muffins

Instructions

1. Preheat the oven to 400 degrees.
2. Melt coconut oil * and set aside to cool completely {* only if coconut oil is stored as a solid}.
3. Combine all-purpose flour, whole wheat flour, sugar, salt, oats, and baking powder. Mix well.
4. Beat room temperature coconut oil, egg, milk and vanilla extract.
5. Gently combine dry ingredients with the egg mixture using a fork. Add the blueberries. Do not over-mix.
6. Prepare muffin tin with either cooking spray or liners. If using a standard 12 muffin tin, fill empty muffin spots with 1 tbsp water.
7. Cook for 20 minutes or until tester comes out clean.

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