Blueberry Oatmeal Muffins

Ingredients

Ingredients

• 1 cups milk
• 1 cups old-fashioned whole rolled oats
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cups unsalted butter, melted and slightly cooled
• 1/2 cups honey
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cups fresh or frozen blueberries

Instructions

1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. If the oats haven’t soaked after 20 minutes, stir and wait another 10 minutes.
2. Preheat oven to 425°F (218°C). Spray a 12‑count muffin pan with nonstick spray or use cupcake liners.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
4. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
5. 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 gently just until combined.
6. 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.
7. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16‑17 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
9. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.