Blueberry muffins with oats & almond
There’s something irresistibly delightful about the aroma of freshly baked blueberry muffins wafting through the kitchen. The combination of juicy blueberries, nutty almonds, and hearty oats creates a muffin that’s not only delicious but also satisfying and wholesome. This recipe is perfect for breakfast, a snack, or even dessert. Let’s dive into how to make these scrumptious blueberry muffins with oats & almond that will surely become a family favorite!
Why I Love This Recipe
These blueberry muffins with oats & almond are a delightful blend of texture and flavor. The oats add a rustic heartiness, while the blueberries burst with sweetness in every bite. The almond and peanut butter introduce a creamy richness that elevates these muffins to a whole new level. Plus, they’re simple to make and use ingredients that you likely already have in your pantry. What’s not to love?
Ingredient Checklist
- 80g butter (or 125g total butter if you prefer a richer muffin)
- 45g almond or peanut butter
- ¾ cup sugar (adjust to 1 cup if you prefer sweeter muffins)
- 2 free-range eggs
- 1 tsp vanilla extract
- Finely grated zest of an orange (optional for extra flavor)
- 1 cup flour, sifted
- 1 cup oats
- 2 tsp baking powder
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
- 30-40g walnuts or almonds, finely chopped
- 1 ½ Tbsp oats (for topping)
- 1 Tbsp brown sugar or white sugar (for topping)
Recommended Tools
- Mixing bowls: For combining your wet and dry ingredients efficiently.
- Whisk: Essential for blending the eggs and butter smoothly.
- Measuring cups and spoons: To ensure precise measurements for perfect muffins.
- Muffin tin: A standard 12-cup muffin tin will work best.
- Parchment paper or muffin liners: For easy removal and clean-up.
- Cooling rack: To cool the muffins after baking.
Blueberry muffins with oats & almond Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 190°C (375°F). This will ensure that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line your muffin tin with parchment paper or muffin liners to make removing the muffins easy once they’re baked.
Step 3: Melt the Butter
In a small saucepan, melt the 80g of butter over low heat. Once melted, set it aside to cool slightly.
Step 4: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, almond or peanut butter, and sugar until smooth. Add in the eggs, vanilla extract, and orange zest (if using), and mix until well combined.
Step 5: Combine Dry Ingredients
In another bowl, sift together the flour, oats, and baking powder. This will help to aerate the flour and ensure the ingredients are evenly distributed.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined; be careful not to overmix. The batter should be thick but pourable.
Step 7: Fold in Blueberries and Nuts
Gently fold in the blueberries and the chopped walnuts or almonds, taking care not to break the berries.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
Step 9: Prepare Topping
In a small bowl, mix together the remaining oats and brown or white sugar. Sprinkle this mixture generously over the muffin batter.
Step 10: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Step 11: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy warm or at room temperature!
International Equivalents
- 80g butter = approx. 5.6 tbsp
- 1 cup = approx. 240ml
- 45g almond butter = approx. 3 tbsp
- 1 tsp = approx. 5ml
- 1 cup flour = approx. 120g
- 1 cup oats = approx. 90g
What Could Go Wrong
- Overmixing the batter can lead to dense muffins. Mix just until combined.
- If the muffins are too dry, they may have been overbaked. Keep an eye on the baking time.
- Using frozen blueberries can lead to a wetter batter. If using frozen, do not thaw them before adding.
- For overly sweet muffins, reduce the sugar or use natural sweeteners to adjust to your taste.
Make-Ahead & Storage
These blueberry muffins with oats & almond are perfect for meal prep! You can prepare the batter the night before and store it in the fridge overnight. Bake them fresh in the morning for a warm breakfast treat. For storage, keep the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just reheat in the microwave or toaster oven when you’re ready to enjoy!
Popular Questions
Can I use different fruits instead of blueberries?
Absolutely! These muffins are versatile. You can substitute blueberries with raspberries, chopped apples, or even chocolate chips for a different flavor profile.
Can I make these muffins gluten-free?
Yes! To make these blueberry muffins with oats & almond gluten-free, simply use a 1:1 gluten-free flour blend in place of regular flour.
What can I substitute for almond butter?
If you don’t have almond butter on hand, peanut butter works just as well. You could also use sunflower seed butter for a nut-free alternative.
How can I make these muffins healthier?
You can reduce the sugar content, use whole wheat flour instead of all-purpose flour, or add in some flaxseed or chia seeds for added nutrition.
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Ready to Cook?
Now that you have your ingredients and steps laid out, it’s time to roll up your sleeves and get baking! There’s nothing quite like the satisfaction of pulling a batch of warm blueberry muffins with oats & almond from the oven. Whether you’re enjoying them fresh out of the oven, or packing them for breakfast on the go, they’re sure to bring a smile to your face. Happy baking!
Blueberry muffins with oats & almond
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F). This will ensure that your muffins bake evenly and rise beautifully.
- Line your muffin tin with parchment paper or muffin liners to make removing the muffins easy once they’re baked.
- In a small saucepan, melt the 80g of butter over low heat. Once melted, set it aside to cool slightly.
- In a large mixing bowl, whisk together the melted butter, almond or peanut butter, and sugar until smooth. Add in the eggs, vanilla extract, and orange zest (if using), and mix until well combined.
- In another bowl, sift together the flour, oats, and baking powder. This will help to aerate the flour and ensure the ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined; be careful not to overmix. The batter should be thick but pourable.
- Gently fold in the blueberries and the chopped walnuts or almonds, taking care not to break the berries.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
- In a small bowl, mix together the remaining oats and brown or white sugar. Sprinkle this mixture generously over the muffin batter.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a richer muffin, increase the butter to 125g.
- Substitute blueberries with raspberries or chopped apples for variety.
- To make gluten-free, use a 1:1 gluten-free flour blend.
