Ginger Blueberry Oatmeal Muffins
- PREP 20min
- COOK 15min
- TOTAL 35min
These blueberry muffins can be made with fresh or frozen blueberries. We throw sesame seeds into the batter, I know not everyone loves them, so feel free to leave them out. They do add a really nice nuttiness, though.
You Will Need
Muffins
3/4 cup (65 grams) rolled oats
1 cup (130 grams) all-purpose flour
2 tablespoons (20 grams) sesame seeds, optional
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (100 grams) granulated sugar
1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
1 large egg
2 teaspoons finely grated fresh ginger
1 1/2 teaspoons vanilla extract
3/4 cup (180 ml) milk; dairy and non-dairy both work
8 ounces fresh or frozen blueberries (about 1 cup)
Vanilla Glaze
1/2 cup powdered sugar
1 tablespoon milk; dairy and non-dairy both work
1/4 teaspoon vanilla extract
Directions
Prepare Batter
Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
Bake Muffins
Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
Glaze Muffins
While the muffins are still slightly warm — after about 10 minutes of cooling — you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides — some of the glaze will drip all the way through the rack and onto the paper towels.
Adam and Joanne's Tips
- Gluten-free Muffins: If you’re wondering if you can replace the wheat flour completely with oat flour in these muffins, you can. The muffins will not rise as much and will be on the drier/heavier side. Adding a mashed banana or some grated zucchini is a good idea. If you’re doing this to go gluten-free, make sure you look for gluten-free oats.
- Ginger: If you don’t have fresh ginger on hand, use 1/2 a teaspoon of ground ginger.
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