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Muffins have long been a favored choice for breakfast and snacks, cherished for their convenience and versatility. Whether enjoyed on busy mornings or as a delightful accompaniment to afternoon tea, muffins are a beloved staple in many households. Among the myriad of muffin varieties, Sweet Blueberry Oat Muffins stand out not only for their delicious flavor but also for their impressive health benefits. This recipe combines the natural sweetness of blueberries with the wholesome goodness of oats, making it an ideal option for health-conscious individuals and families.

Sweet Blueberry Oat Muffins

Indulge in the wholesome goodness of Sweet Blueberry Oat Muffins! Perfect for breakfast or a snack, these muffins combine delicious blueberries with nutrient-rich oats for a satisfying treat. Packed with antioxidants and fiber, they cater to health-conscious eaters and can easily fit into vegan and dairy-free diets. With simple ingredients like whole wheat flour and almond milk, baking these nutritious delights is a breeze. Enjoy them warm or as part of your meal prep!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

½ cup almond milk (or any preferred milk)

1/3 cup maple syrup (or honey as an alternative)

1/3 cup unsweetened applesauce

1/4 cup coconut oil, melted

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

Optional: 1/4 cup chopped nuts (such as walnuts or pecans) for added texture

Instructions
 

Preheat the Oven: Set your oven to preheat at 350°F (175°C). Prepare a muffin tin by lining it with paper liners or by spraying it with non-stick cooking spray for easy removal.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix thoroughly until all ingredients are evenly distributed.

      Mix Wet Ingredients: In another bowl, combine the almond milk, maple syrup, unsweetened applesauce, melted coconut oil, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well combined.

        Combine Mixtures: Gradually pour the bowl of wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined—be careful not to overmix. Gently fold in the blueberries and chopped nuts (if you're using them) until they are evenly spread throughout the batter.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without spilling over.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are fully baked.

              Cool: After baking, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. After that, carefully transfer the muffins to a wire rack to cool completely, which also helps them maintain texture.

                Serve: Enjoy the muffins warm for the best taste, or store them in an airtight container at room temperature for up to 3 days. For longer storage, these muffins can be frozen for up to 3 months!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 12 muffins