Calling all blueberry and oat enthusiasts! Get ready to embark on a delightful culinary journey as we present a collection of tempting recipes featuring the perfect blend of juicy blueberries and wholesome oat bran. From classic muffins bursting with blueberry goodness to hearty overnight oats that combine the best of both worlds, this article offers a variety of delectable treats to satisfy your taste buds. Our large blueberry muffins are a breakfast staple, featuring a moist crumb, a sprinkle of crunchy oats, and a generous helping of plump blueberries in every bite. The oat bran blueberry scones, on the other hand, boast a slightly crispy exterior and a soft, tender interior, making them perfect for a quick snack or a delightful afternoon tea treat. And if you're looking for a make-ahead breakfast option, our blueberry oat bran overnight oats are the way to go. Simply combine oats, oat bran, chia seeds, Greek yogurt, almond milk, and honey in a jar or container, then top with fresh blueberries. Let it rest overnight in the refrigerator, and you'll have a nutritious and flavorful breakfast ready to grab and go in the morning. With these recipes, you'll have a blueberry-oat-bran extravaganza that will keep your taste buds happy and your mornings bright.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY OAT BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, mix the dry ingredients.
- Mix the wet ingredients in a smaller bowl.
- Add the wet mix into the dry ingredients and stir just until combined. Gently add in the blueberries toward the end of mixing.
- Divide the batter among 10-12 paper muffin cups, depending on your preferred size.
- Bake for 10-15 minutes.
Nutrition Facts : Calories 39 kcal, Carbohydrate 6.9 g, Protein 1.7 g, Fat 1.8 g, Fiber 1.5 g, Sugar 1.5 g, ServingSize 1 serving
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.
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
BLUEBERRY NUT OAT BRAN MUFFINS
This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!
Provided by Kristi
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
- In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
- Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 396.7 mg, Sugar 14.6 g
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
YUMMY LARGE BLUEBERRY OAT BRAN MUFFINS
Make and share this Yummy Large Blueberry Oat Bran Muffins recipe from Food.com.
Provided by Cookie 3
Categories Quick Breads
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients, then in seperate bowl mix the wet ingredients . add wet to the dry. blend in 2 cups of fresh or frozen thrawed blueberries. If using liners for the muffins try to get the foil ones they don't stick when you try to get the muffin out. Bake 20 minutes at 400. makes 12 large or 18 smaller ones -- .
Nutrition Facts : Calories 376.6, Fat 12.5, SaturatedFat 2.3, Cholesterol 72.1, Sodium 593.1, Carbohydrate 65.6, Fiber 4, Sugar 33, Protein 8.1
LEMON-BLUEBERRY OAT MUFFINS
These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. "They're a perfect mid-morning snack," says Jamie Brown of Walden, Colorado.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 166 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY OAT BRAN MUFFINS
This another wonderful recipe I got from a wonderful author/teacher in Vancouver, Susan Mendalson, who owns Lazy Gourmet
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine whole wheat flour, oat bran, wheat germ, brown sugar, lemon rind, baking powder, baking soda and salt in a large bowl. Mix well.
- In a measuring cup, combine eggs, buttermilk, vegetable oil and blueberries.
- Add batter to muffin cups and bake in a 400 oven for 20 minutes.
Nutrition Facts : Calories 179.4, Fat 6, SaturatedFat 1.1, Cholesterol 32.2, Sodium 262, Carbohydrate 29.6, Fiber 3.7, Sugar 12.4, Protein 6.6
Tips for Making Blueberry Oat Bran Muffins:
- Use fresh or frozen blueberries. Fresh blueberries are ideal, but frozen blueberries can be used as well. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter. Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the muffin cups about 2/3 full. Overfilling the muffin cups can result in muffins that overflow and bake unevenly.
- Bake the muffins at a high temperature for a short amount of time. This will help the muffins to rise quickly and prevent them from becoming dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help the muffins to hold their shape.
Conclusion:
Blueberry oat bran muffins are a delicious and healthy breakfast treat that are perfect for on-the-go mornings. They are packed with flavor and nutrients, and they are easy to make. With just a few simple ingredients, you can enjoy a batch of fresh blueberry oat bran muffins in no time. So next time you're looking for a quick and easy breakfast option, give these muffins a try.
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