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.
Servings: 12 muffins
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon ground cinnamon
- 2 large eggs, room temperature
- ½ cup granulated sugar
- 1 ⅓ cups buttermilk
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup cooked steel cut oatmeal
- 1 cup blueberries, fresh or frozen (if frozen, do not defrost)
- Optional Topping: Turbinado sugar or coarse sugar
Instructions
- Preheat oven to 350F, positioning rack to middle or lower middle. Oil or line 12 muffin cups.
- Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon.
- In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well.
- 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.
- Very gently fold in the blueberries into the batter, making sure not to overmix.
- 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.
- Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached.
- Remove from oven and cool at least 10 minutes before removing from muffin tin. Finish cooling on a rack.
Notes
- I often use leftover cooked steel cut oats.
- Flax meal assists with a moister and heartier muffin, while providing fiber and Omega 3's.
- If preferred, you can sub out the whole wheat flour with all purpose flour.
- Don’t over-mix. Stir the batter just until the flour disappears to keep the muffins light and tender.
- If using frozen blueberries, gently fold them in. Do not defrost.
- Check early. Start testing for doneness at 20 minutes since every oven bakes a little differently.
- Cool before removing. Let the muffins rest in the pan for about 10 minutes so they hold their shape when lifted out.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 229kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 301mg | Potassium: 166mg | Fiber: 3g | Sugar: 12g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg