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Umami Recipes

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Blueberry Oatmeal Muffins (Sally’s Baking Addiction)

12 servings

servings

40 minutes

active time

1 hour 10 minutes

total time

Ingredients

1 cup (240ml) milk

1 cup (85g) old-fashioned whole rolled oats

1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled

1/2 cup (170g) honey

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (140g) fresh or frozen blueberries (see note if using frozen)

Directions

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.

Notes

2024-01-07

Result: very tasty

Recipe: forgot some things lol. 1/4 cup oats, 1/4 cup soy milk, 1 egg yolk, 130g wholewheat strong flour, 1/4 tsp baking powder, 1/8 tsp baking soda, 1/8 tsp salt, 28g butter NOT properly melted, forgot 2 tbsp honey, 1/4 cup blueberries, extra oats to top

Method: forgot things lol, soaked oats and milk, melted butter improperly, combined yolk, solid ish butter took ages, flour, baking powder, baking soda, salt, 1/4 cup blueberries, topped with oats and Stevia and totally forgot honey for the dough! Baked Gas 7 on 8 min, Gas 4 for 20 min (it had hit 93 by 20min)

Next time: melt butter to a liquid lol, 10min Gas 7, 15min Gas 4 (put in thermometer at 12min).

2024-01-07

Result: fantastic

Recipe: a 1/4 recipe to make giant muffin - 1/4 cup oats, 1/4 cup milk, 1 egg yolk (which is about 1/4 of an egg, or 1 tbsp of a 1/4 cup egg), 130g wholewheat strong flour, 1/4 tsp baking powder, 1/8 tsp baking soda, 1/8 tsp sea salt, 2 tbsp honey, 28g butter melted, 1/4 cup blueberries with some extra, oil for baking

Method: Soaked 1/4 cup milk and 1/4 cup oats for 20 minutes, combined 130g flour, melted 28g butter, combined with yolk of an egg and 2 tbsp honey, combined oats, egg and finally folded in flour and blueberries gently without over mixing. Added to a 12cm silicone cake cup. 6 minutes in Gas Mark 7 (more than 5min in original), 25 min on Gas 4 until internal temp 93°C, came out perfectly cooked (would leave in Gas Mark 7 for longer for oven spring)

Next time: Gas 7 for longer

12 servings

servings

40 minutes

active time

1 hour 10 minutes

total time
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