Blueberry Oatmeal Muffins
Blueberry Oatmeal Muffins made with applesauce are moist and delicious! They are great for breakfast, dessert, or an afternoon snack.
Servings: 12
Ingredients
- 1 3/4 cups Quick Oats you can also use old fashioned, or rolled oats - dry, uncooked.
- 1 cup all purpose flour
- 1 1/2 cups fresh blueberries you can also use defrosted frozen blueberries.
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher Salt
- 1/2 cup milk I use 2% organic milk.
- 1 cup unsweetened applesauce
- 2 large eggs beaten
- 1/4 cup unsalted butter melted or softened
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or use paper liners.
- In a large mixing bowl, combine all dry ingredients and mix. In a separate bowl, add the rest of the ingredients, except for the blueberries, which are the "wet" ingredients, and mix well. Add the "wet mixture" to the dry mixture bowl and mix to combine all of the ingredients.
- Once the muffin batter is mixed, gently fold in the blueberries.
- This recipe should fill 12 muffin cups, there might even be enough batter for 1 - 2 extra. Fill each cup to just below the top of the cup. Place the muffin pan into the preheated oven, on the middle rack, and bake for 15 -18 minutes. Do a toothpick test to check for doneness.
- Once they are finished baking, allow the muffins to cool for at least 5 to 10 minutes.