I tried a new recipe and modified it for gluten-free (hub) and low fod-map (me). The blueberry oatmeal muffins were a nice breakfast treat.
And I think they might be good with a dollop of ice cream for dessert.
This recipe was easy to make and came together quickly, but it called for a lot of ingredients. Pulling everything and then returning it was the most time-consuming part.
I was inspired by this recipe, but I made so many modifications, I’m typing it up here as its own recipe.
It came out a little dryer than I would have liked, so next time I’ll reduce the baking time to 20 minutes. Hub thought it was dry too, so he buttered his. Of course.
If I would have used fresh blueberries, the muffins might not have turned out so purple. I picked out the blueberries from a giant bag of frozen berries from Costco.
Just like any baking project, I whisked the dry ingredients, then the wet and then combined them.
You can see I’m still using my nifty supoon. One of the better Amazon purchases I’ve made.
I baked them for 22 minutes (2 minutes too long) in our countertop oven, cooled them (barely) and downed one with a cup of tea.
Blueberry Oatmeal Muffins
Ingredients
- 1½ cups rolled oats
- 1 cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅓ cup maple syrup
- ⅓ cup unsweetened applesauce
- ½ cup milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 egg
- 1 cup blueberries I used frozen
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°. Grease muffin pan or use liners. I used a silicon pan and opted not to line.
- In a large mixing bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon.
- In a small mixing bowl mix maple syrup, applesauce, milk, butter, vanilla and egg.
- Add wet ingredients to dry and stir until just combined.
- Fold in berries and almonds.
- Place batter into muffin cups – should make exactly 12.
- Bake for approximately 20 minutes.
- Top with a few more almond slices.
- Let cool on a rack before storing.