These Blueberry Oatmeal Muffins are golden, hearty, moist and delicious! They're packed full of blueberries, sweetened with coconut sugar and made with soaked oats for extra flavor and texture. You won't believe how easy and delicious these blueberry muffins are!
Preheat oven to 375°F. Prepare a 12-cup muffin tin.
In a glass liquid measuring cup, pour in oats and almond milk. Stir and let soak for 20 minutes.
In a large mixing bowl, combine flour, coconut sugar, baking powder, cinnamon, and salt.
Combine remaining liquid ingredients with soaked oats, except for the blueberries.
Create a space in the center of the bowl. Pour ingredients into the bowl and gently mix ingredients with a silicone spatula.
Gently fold in blueberries.
Use a ¼ cup measuring cup to scoop batter into a greased or lined muffin tin. Top with extra blueberries and sprinkle with oats.
Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
Store in an airtight container, lined with paper towels, for up to two days. Muffins will last longer in the fridge. Reheat in microwave or oven.
Notes
Your choice of milk can be substituted: try regular milk, lactose-free milk, almond milk or oat milk.You can also use whole wheat, bread, or 1-1 gluten free flour.Frozen blueberries can be used, do not thaw before using.Substitute melted (then cooled but not solidified) butter for coconut oil if desired. You can use brown sugar instead of coconut sugar.