Blueberry Oatmeal Breakfast Mufffins

I tried so many blueberry oatmeal recipes from different sites but it didn't turn out the way I expected since I was using whole wheat flour.   The muffins were not that soft and were turning a little dry once cooled.  Finally at many trials and errors, I started changing the ingredients a little more to my preference and  this recipe yielded a good batch of soft muffins, which is also on the low sugar side. I have used coconut palm sugar here, which is a ideal substitute for brown sugar and still gives the same flavor ass brown sugar.

Dry Ingredients:
1. Whole wheat flour, 1 cup.
2. Oats, 1/2 cup.
3. Baking powder, 1-1/2 teaspoon.
4. Baking soda, 1/2 teaspoon.
5. Cinnamon powder, 1/2 teaspoon.
6. Salt, 1/2 teaspoon.
7. Blueberries, 1-1/2 cups, mixed with a tablespoon of flour.

Wet Ingredients:
1. Yogurt, 1 cup.
2. Milk, 1/2 cup. We can use any kind of milk here like soy milk or almond milk.
3. Vanilla essence, 1/4 teaspoon.
4. Coconut palm sugar or agave nectar, 2/3 cup. Any other white sugar substitutes do not work so well here since coconut palm sugar or palm sugar gives nice brown color and a good flavor to the muffins.
5. Two more tablespoons of coconut palm sugar for sprinkling over the top of the muffins.
6. Egg, 1.

Preheat the oven to 350 degrees.  Whisk all the wet ingredients together until they are fluffy.  Mix all the dry ingredients in a separate bowl except the blueberries and add the dry ingredients slowly into the wet ingredient mixture. Mix everything well. Now add the blueberries and mix everything just once.  With a ladle, pour the muffins into a greased muffin pan. Sprinkle coconut palm sugar on top of the muffins and bake for 12-14 minutes.

1 comment:

Ashir Sharma said...

Wow yummy.This is delicious as well as easy to make recipe.