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Oatmeal Blueberry Muffins




Have not updated the blog for a while because I have been feeling quite exhausted as I go into the final weeks of my pregnancy :p

Made these oatmeal wholegrain blueberry muffins for breakfast today, and I quite like them! They are NOT the moist and soft kind of muffins. Probably due to the rolled oats used in this recipe, it's quite chewy (like the texture of bread). And, I also love the nice oatmeal fragrance from the muffins!

So, you'd love this, if you're like me, who loves texture in muffins. But skip this if you prefer soft and fluffy muffins (and check out these blueberry yogurt muffins instead!). 


Oatmeal Blueberry Muffins - Recipe adapted from Dinner at the Zoo
(Makes 12 muffins)
Ingredients:
- 60g whole wheat flour
- 60g plain flour
- 135g oatmeal
-  1/2 tsp cinnamon
- 110g sugar *I've used only 90g of sugar
- 1/4 tsp salt
- 1 tbsp aluminium-free baking powder
- 240ml milk
- 1 egg
- 2 tbsp oil
- 2 tsp vanilla
- 1 cup blueberries, rinsed and pat dry
- Coarse or demerara sugar for sprinkling, optional




Method:
1.   Preheat oven to 200C. Oil muffin tray, or place muffin cases in tray.

2.   Combine all of the dry ingredients in a large bowl. Whisk and mix well.

3.   In another bowl, whisk together milk, egg, oil and vanilla.

4.   Add the wet ingredients into dry ingredients. Stir until just combined.

5.   Gently fold in the blueberries.

6.   Divide batter into 12 muffin cups. Sprinkle the top with coarse or demerara sugar.

7.   Bake in the preheated oven at 200C for about 20 mins, till the muffins are lightly browned on top and toothpick inserted in the centre comes out clean.

8.   Cool completely on wire rack before storing in airtight container.



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