STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS
If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams
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Asfar Abbas
[email protected]These muffins were a bit too dry for my taste. I think I might try adding a little more milk or yogurt next time. Otherwise, they were very flavorful.
Hunain Sabir
[email protected]I'm not a huge fan of blueberries, but I still enjoyed these muffins. The oat flavor was really strong, and the muffins were very moist. I might try adding some chocolate chips next time.
Curtis Quinton
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're easy to make and they're packed with flavor. I love the combination of blueberries and maple syrup.
barento Ziyad
[email protected]I thought these muffins were a bit too sweet for my taste. I might try reducing the amount of maple syrup next time. Otherwise, they were very good.
ZAFIIRAH PLAYS
[email protected]I love that this recipe uses steel-cut oats. It makes the muffins more filling and nutritious. I also love the blueberry-maple syrup combination. It's the perfect balance of sweet and tart.
Alexandrea Gamble
[email protected]These muffins were a hit at my office potluck! Everyone loved them, and I got a lot of requests for the recipe. I'll definitely be making these again for my next party.
Hussain Bozdar
[email protected]I'm not a big baker, but these muffins were so easy to make! I followed the recipe exactly, and they turned out perfect. I'll definitely be making these again.
Luxolo Nompokwe
[email protected]I made these muffins for my husband's birthday, and he loved them! He said they were the best muffins he's ever had. I'm so glad I found this recipe.
Ucbc Gcdnju
[email protected]These muffins were amazing! I've never had steel-cut oatmeal muffins before, but I'm definitely a fan now. The oats gave the muffins a great texture, and the blueberries added a delicious sweetness. I'll definitely be making these again.
Waqaskhan Waqas khan
[email protected]I thought these muffins were just okay. They were a bit too dry for my taste, and I didn't really get much blueberry flavor. I might try a different recipe next time.
Rj Alamin
[email protected]These muffins were delicious! I made them exactly as the recipe said, and they turned out perfect. I love the blueberry-oatmeal combination, and the muffins were moist and fluffy. I'll definitely be making these again.
Peter Offei
[email protected]I'm not sure what I did wrong, but my muffins came out really dense and gummy. I'm not sure if I over-mixed the batter or if I didn't bake them long enough. I'll have to try again another time.
RAO ASAD OKARA
[email protected]These muffins were a bit dry for my taste. I think I might try adding a little more milk or yogurt next time. Otherwise, they were very flavorful and I enjoyed the blueberry-oatmeal combination.
Ayoub Bahnino
[email protected]I love the combination of blueberries and maple syrup in these muffins. They're the perfect balance of sweet and tart. I also appreciate that the recipe uses steel-cut oats, which make the muffins more filling and nutritious.
Talon Thomas
[email protected]These muffins were a bit more time-consuming to make than I expected, but they were worth it! They were so delicious and flavorful. I especially loved the crunchy oat topping.
shamsuddin muhammad
[email protected]I've never made muffins with steel-cut oats before, but I'm so glad I tried this recipe! The oats gave the muffins a great texture, and the blueberries added a delicious sweetness. I'll definitely be making these again.
Woynshet Haile
[email protected]I made these muffins for my kids' breakfast, and they were a hit! They loved the blueberry flavor, and I loved that they were getting a healthy start to their day. I'll definitely be making these again.
Rajindar Barma
[email protected]These muffins were easy to make and turned out great! I followed the recipe exactly, and they were perfect. I love that they're made with healthy ingredients like steel-cut oats and blueberries.
Joe Walker
[email protected]I'm not a huge fan of oatmeal, but these muffins were surprisingly delicious! The steel-cut oats gave them a hearty texture, and the blueberries added a burst of sweetness. I'll definitely be making these again.
LaToyia Daniels
[email protected]My family loved these muffins! They were fluffy and moist, with a perfect balance of sweetness from the blueberries and maple syrup. I'll definitely be making these again.