Best 6 Oatmeal Blueberry Coconut Muffins Recipes
Kickstart your day with a delightful burst of flavors with our tantalizing Oatmeal Blueberry Coconut Muffins! These wholesome muffins are a perfect blend of hearty oats, juicy blueberries, and aromatic coconut, offering a symphony of textures and flavors in every bite. Indulge in their moist and fluffy crumb, studded with plump blueberries that burst with natural sweetness, while the subtle hint of coconut adds a tropical flair. These muffins are not just a culinary delight but also a nutritious choice, packed with the goodness of oats, providing a satisfying and sustained energy boost to fuel your day. Whether you're looking for a quick and easy breakfast option, a wholesome snack, or a sweet treat to satisfy your cravings, these Oatmeal Blueberry Coconut Muffins are sure to hit the spot. Dive into the recipe and let your taste buds embark on a delightful journey!
In addition to the classic Oatmeal Blueberry Coconut Muffins, the article also features a collection of irresistible muffin variations that cater to diverse preferences and dietary needs. Explore the tangy and refreshing Lemon Blueberry Muffins, bursting with citrusy zest and dotted with plump blueberries. For a decadent indulgence, try the Chocolate Chip Muffins, loaded with rich chocolate chips that melt in your mouth with every bite.
If you're seeking a gluten-free option, the article offers a delightful recipe for Gluten-Free Blueberry Muffins, ensuring that everyone can enjoy the goodness of these muffins without compromising on taste or texture. And for those with a sweet tooth, the Blueberry Crumb Muffins are an absolute delight, featuring a crunchy oat crumb topping that adds an extra layer of texture and flavor.
With step-by-step instructions, helpful tips, and a treasure trove of muffin recipes, this article is your ultimate guide to creating a muffin masterpiece that will leave your taste buds craving more. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure, transforming your kitchen into a haven of muffin aromas and flavors.
INSANELY GOOD BLUEBERRY OATMEAL MUFFINS
Steps:
- Preheat oven to 400°.
- Line a muffin tin with liners and lightly spray with oil.
- Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
- In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
- In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well.
- Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!
Nutrition Facts : ServingSize 1 muffin, Calories 127 kcal, Carbohydrate 28.5 g, Protein 3 g, Fat 2.5 g, Sodium 222.5 mg, Fiber 2.5 g, Sugar 17.5 g
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
OATMEAL BLUEBERRY COCONUT MUFFINS
Steps:
- Preheat oven to 350 degrees and line muffin pan with paper cups or generously grease. In a medium bowl, mix together flour, salt, cinnamon, baking powder and sodas, and rolled oats. Set aside. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time and scraping the bowl between. Beat in yogurt, cream/milk and vanilla. Stir dry ingredients into the butter/sugar/dairy combo. Mix until just combined. Gently fold in flaked coconut and blueberries. Don't over mix here or the batter will turn all purple. For the crumble topping, mix together all ingredients until well combined and moist. Spoon batter into cups and smooth the tops. Sprinkle more coconut, crumble topping, then more coconut onto the tops of each one. Bake about 20 minutes or until a tester comes out clean and the tops are lightly browned. Cool on a rack and store in an airtight container.
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- For a vegan version, use plant-based milk and yogurt, and flax eggs instead of regular eggs.
- If you don't have coconut flakes, you can use chopped nuts or seeds instead.
- For a sweeter muffin, add an extra tablespoon of honey or maple syrup to the batter.
- To make the muffins gluten-free, use gluten-free flour and oats.
- For a muffin with a crispy top, sprinkle the tops with turbinado sugar before baking.
- To ensure even baking, use a muffin pan with liners or grease the cups well.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These oatmeal blueberry coconut muffins are a delicious and healthy breakfast or snack option. They are packed with wholesome ingredients like oats, blueberries, and coconut, and they are naturally sweetened with honey or maple syrup. With a few simple tips in mind, you can make these muffins perfect every time. So next time you're looking for a tasty and nutritious muffin recipe, give these oatmeal blueberry coconut muffins a try. They're sure to please everyone at the table.
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