Easy cooking recipe Blueberry Oat Muffins with 13 ingredients and 7 stages of easy cooking, which is very practical.
Without fail making ultimate Blueberry Oat Muffins easy, tasty, practical.
Good Morning mother, now you can cook recipe Blueberry Oat Muffins with 13 ingredients and 7 steps. Next this is how to cook, please read carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Blueberry Oat Muffins.
Ingredients for Blueberry Oat Muffins
Prepare : milk (any kind).
Prepare : old fashioned oats.
Needed : large egg, beaten, at room temperature.
Needed : brown sugar.
Prepare : unsalted butter, melted and cooled slightly.
Prepare : all purpose flour.
Needed : whole wheat flour.
Needed : ground cinnamon.
Needed : baking powder.
Prepare : baking soda.
Needed : salt.
Prepare : fresh or frozen blueberries.
Needed : chopped pecans (or walnuts or almonds).
If all composition Blueberry Oat Muffins it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Step by Step Cooking Blueberry Oat Muffins
Start by stirring your oats into your milk in a large bowl and letting it sit for 1 hour to allow the oats time to soak..
Once the oats have soaked for at least 1 hour, preheat the oven to 350°F. Line a muffin pan with liners or spray the pan with non-stick cooking spray and set aside..
In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside..
Stir in the beaten egg, brown sugar and the melted butter to the milk and oats. Then add the dry ingredients to the wet and stir until just combined..
Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw..
Pour the batter into the muffin tins and place the pan in the oven. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. Careful not to overbake, as they will be dry if you do..
Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days..
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