How to Prepare Jamie Oliver Blueberry Oat Muffins

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, blueberry oat muffins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Blueberry Oat Muffins is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Blueberry Oat Muffins is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook blueberry oat muffins using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Blueberry Oat Muffins:

1. Prepare 1 cup milk (any kind)
2. Get 1 cup old fashioned oats
3. Take 1 large egg, beaten, at room temperature
4. Prepare 1/2 cup brown sugar
5. Get 1/2 cup unsalted butter, melted and cooled slightly
6. Get 1/2 cup all purpose flour
7. Get 1/2 cup whole wheat flour
8. Prepare 1 tsp. ground cinnamon
9. Prepare 1 tsp. baking powder
10. Make ready 1/2 tsp. baking soda
11. Take 1/2 tsp. salt
12. Take 1/2 cup fresh or frozen blueberries
13. Take 1/2 cup chopped pecans (or walnuts or almonds)

Instructions to make Blueberry Oat Muffins:

1. 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.
2. 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.
3. In a small bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
4. 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.
5. Fold in the chopped pecans (or alternative nut) and the blueberries (or alternative fruit). If using frozen blueberries, don't thaw.
6. 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.
7. Transfer the muffins to a wire rack to cool. Store muffins covered at room temperature for 3-4 days.

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