Olive Oil’s Blueberry Muffins
Combine milk and oats and set aside for 20 minutes so that the oats absorb some of the moisture. This is a very important step!
Ingredients
- 3/4 cup Milk
- 1 cup old-fashioned whole rolled oats
- 1/2 cup Whole Wheat Flour (or all purpose)
- 1 1/2 cups all-purpose flour (spoon and leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup + 2 tablespoons O’ So Good Olive Oil
- 3/4 cup honey
- 1 large egg at room temperature
- 1 cup frozen Blueberries
Instructions
- Combine milk and oats and set aside for 20 minutes so that the oats absorb some of the moisture. This is a very important step!
- Preheat the oven to 425 degrees Fahrenheit and then line a 12 count cupcake tray with muffin liners.
- Combine all the dry ingredients. Whisk the flours, baking powder, baking soda, cinnamon, and salt. In a separate bowl combine the wet ingredients. Whisk the O’ So Good olive oil, honey, and egg together. Pour the wet ingredients into the dry and stir to combine. Then add the soaked oats with the milk and blueberries. Gently stir all ingredients together.
- Spoon the batter into the liners filling it about mid full-full. Top with oats and a light sprinkle of brown sugar, if desired. Bake in the oven for 5 minutes at 425 and then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes and enjoy!
Notes
We recommend Vanilla Olive Oil
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