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To truly appreciate the goodness of Blueberry Burst Oatmeal Muffins, it's essential to understand the nutritional and flavor profiles of each ingredient. The combination of rolled oats, whole wheat flour, and natural sweeteners not only contributes to the delightful taste but also enhances the overall health benefits of this recipe.

Blueberry Oatmeal Muffins

Kickstart your mornings with delicious Blueberry Burst Oatmeal Muffins! Packed with wholesome ingredients like rolled oats, whole wheat flour, and fresh blueberries, these muffins offer a healthy balance of flavor and nutrition. With easy-to-follow instructions, learn how to make these delightful treats that are perfect for a quick breakfast or snack. Discover the health benefits of oats and blueberries while enjoying the satisfying texture and sweet taste. Indulge in homemade goodness!
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Ingredients
  

1 cup rolled oats

1 cup milk (or non-dairy alternative)

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/4 cup maple syrup (or honey)

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted (or vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups fresh or frozen blueberries

Optional: 1/4 cup chopped nuts (e.g., walnuts or almonds) for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    Soak Oats: In a medium bowl, combine the rolled oats and milk. Let this mixture sit for about 10 minutes to allow the oats to absorb some of the liquid.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, maple syrup, applesauce, melted coconut oil, eggs, and vanilla extract until smooth.

        Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

          Combine Mixtures: Add the soaked oats (with milk) to the wet ingredients and mix until well combined. Gently fold in the dry ingredient mixture until just combined, being careful not to overmix.

            Fold in Blueberries: Gently fold in the blueberries and nuts (if using). The batter should be thick but still moist.

              Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Store: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins