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Wholesome blueberry muffins, made with applesauce, yogurt, oats and massive, stunning recent (or frozen!) blueberries, and no added fats or refined sugars. All of the style and texture, not one of the guilt!
Why I like these muffins
I love cake, however I do not often need one thing with that a lot sugar for breakfast. One thing with that a lot sugar would not preserve me glad for lengthy sufficient.
These wholesome blueberry muffins are made with applesauce and plain Greek yogurt, not vegetable oil or butter, and the entire grain goodness of oats.
Moist and tender and simple to make, these naturally gluten free muffins are solely flippantly candy and positively bursting with the goodness of blueberries. They’re tremendous particular proper out of the oven (heat berries!), however additionally they freeze and defrost completely—plus they’re simple to make dairy free, too with a nondairy plain Greek-style yogurt.
The rule in my home is that you just’re by yourself for breakfast on the weekend, however through the faculty week I’ve obtained you coated. And make-ahead breakfasts like these muffins and our gluten free banana muffins are at all times within the freezer, ready for a fast defrosting within the microwave or toaster oven.
what’s in it
Recipe Elements
- Quaint rolled oats/oat flour – We use oats to kind the bottom for these wholesome muffins by grinding them into oat flour first, earlier than we add every other elements. You’ll be able to, in fact, additionally simply start with an equal quantity, by weight, finely sifted oat flour.
- Coconut palm sugar – This unrefined granulated sugar has an analogous taste to brown sugar, however is way grittier, and would not dissolve that nicely in baking. So be sure you mix it with the oats right into a powder. You need to use mild brown sugar as an alternative.
- Baking powder and baking soda – These chemical leaveners react with the liquid and acid in these muffins to offer our muffins most of their rise. Ensure that yours are recent!
- Salt – Salt brings out all of the flavors of those muffins, and balances the candy sugar and blueberries.
- Applesauce – Easy, processed applesauce provides moisture to those muffins and a tiny little bit of construction, from the pectin. Ensure to not use chunky applesauce, or your muffins might be dry and uneven.
- Plain, Greek-style yogurt – Though you can also make these muffins utilizing fats free Greek-style yogurt, you really want the little bit of fats in 2% lowfat or 4% entire milk yogurt to assist tenderize your muffins. You’ll be able to exchange the plain yogurt with an equal quantity of bitter cream.
- Eggs – Eggs present construction and assist these muffins rise. The yolks additionally add a little bit of fats, which these muffins are actually low in.
- Pure vanilla extract – Vanilla brightens and enhances the gentle, scrumptious taste of those wholesome muffins.
- Blueberries – The star of the present right here, blueberries add moisture once they bake within the oven and, in fact, that attractive summery blueberry taste to each chunk. For those who use frozen berries, do not defrost them first, or they will flip your muffins blue!
- Cornstarch – Coating your blueberries in a tiny little bit of starch helps droop them within the batter so they do not sink to the underside of every muffin because it bakes.
How one can make wholesome blueberry muffins
Make the muffin batter
- In a blender or meals processor, course of the oats and coconut sugar right into a powder, and place them in a big mixing bowl.
- Add the baking powder, baking soda, salt, and whisk to mix.
- Add the applesauce, yogurt, eggs, and vanilla, and blend simply till mixed.
- Toss the blueberries with a little bit of cornstarch to forestall them from sinking proper to the underside of the batter.
- Add the berries to the batter, and blend gently till simply mixed.
Place in muffin tin & bake
- Divide the batter among the many wells of the muffin tin. In my commonplace muffin tin, the wells are nearly fully filled with batter.
- You’ll be able to add a couple of extra berries to the very prime of the batter in every nicely in order that they’re seen.
- Bake at 375°F for five minutes, then cut back the oven temperature to 325°F for about one other quarter-hour. The muffins are finished when the muffin springs again after you press a fingertip gently within the middle.
- Enable the muffins to chill first within the tin, then on a wire rack.
My Professional Tip
Skilled ideas
Use room temperature elements
Guarantee that your eggs, yogurt, and applesauce are at room temperature earlier than you mix them. That means, they will mix evenly and will not create clumps that forestall a easy batter. Your blueberries might be chilly in the event that they’re frozen, however that is the very last thing you are including to the ready batter, so it will not hurt something.
Do not defrost frozen blueberries
As with every blueberry muffin, be at liberty to make use of both recent or frozen blueberries for scrumptious outcomes. For those who do the latter, do not defrost frozen blueberries, and understand that they are going to seemingly bleed into the batter and switch it a bit purple.
Utilizing frozen berries received’t have an effect on the style one bit, although. You’ll be able to have actually nutritious blueberry muffins all 12 months lengthy!
Coat your blueberries in starch
Coating your blueberries in a little bit of starch earlier than mixing them into the batter helps them cling to the batter a bit, and helps preserve them from sinking to the underside of the batter, throughout baking.
Use muffin liners however grease them
Place greaseproof muffin liners in your muffin tin earlier than including the batter to make cleanup very easy—and to assist in giving your muffin batter some help because it rises up throughout baking. Spray the liners with a lightweight coating of cooking oil spray, too. Lowfat muffins like these have a tendency to stay to their liners.
Do not overmix the batter
Watch out to not overblend the batter. Oat flour tends to get powerful in the event you overmix or overblend it earlier than baking.
For fluffier muffins, add starch
Strive changing about 25 grams of the oat flour with 25 grams of cornstarch for a extra secure muffin with a extra tender crumb.
substitutions
Ingredient substitutions
Dairy free
Instead of common Greek-style yogurt, you may undoubtedly use a nondairy plain yogurt or bitter cream substitute. For those who use plain yogurt, be sure you drain it till it’s of an analogous consistency to Greek-style yogurt, after which measure the ingredient by weight.
Egg free
Since this recipe accommodates 2 eggs, you must have the ability to exchange them with some success utilizing your favourite egg substitute. My favourite is one “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel) per commonplace egg. Flax eggs ought to work, however they are going to add extra undesirable taste.
Applesauce
The applesauce on this recipe supplies construction, sweetness, and tenderness to the muffins. The muffins don’t style in any respect like applesauce. For those who’d favor to make use of bananas, strive my recipe for banana oatmeal muffins.
Oat free
Since they’re floor right into a high quality powder to be used on this recipe, you may substitute for oats with quinoa flakes. I’ve tried this recipe with that substitution, by weight, and though the muffins have been a tiny bit extra fragile, the recipe labored nice.
Blueberries
Instead of blueberries, I believe these muffins can be nice with an equal quantity, by weight, of chopped strawberries or raspberries. You too can strive frozen combined berries so long as they’re all comparatively small in dimension (nothing bigger than a raspberry). And keep in mind to not defrost frozen berries first!
Sugar free
For those who favor to make use of unrefined sugars, go together with the coconut palm sugar. It does have a rough grain, although, so be sure you mix it together with the oats right into a high quality powder.
You need to use an equal quantity by weight of sunshine brown sugar (which is what I exploit within the video). You could possibly in all probability additionally use a brown sugar different, like Truvia brown sugar substitute.
I haven’t tried that, although, so that you’ll should experiment and please remark beneath and tell us the way it went.
FAQs
Sure! If you have already got oat flour readily available, measure out 225 grams by weight of packaged oat flour. I like Gold Medal model oat flour for its high quality and availability.
If you wish to be sure that your muffins are moist, do not reduce on the sugar (sugar is a tenderizer and moisturizer in baking) and use Greek yogurt with a minimum of 2% fats (not fats free) or bitter cream. Fats is a tenderizer, too.
The “doneness” take a look at on this recipe requires you to bake the muffins till their tops are properly domed, they usually spring again when pressed gently with a finger.
I have never tried that, however I believe it could work nicely. You’ll want to use mini muffin liners and grease them for finest outcomes and cut back the baking time. I might bake at 375°F for 3 minutes, then cut back to 325°F till finished (about one other 10 minutes).
I do not advocate attempting to make this identical batter as a loaf as an alternative of muffins. It would not have the correct construction to help baking in a single commonplace loaf pan. Mini loaf pans would possibly work, although!
No, extra applesauce will make the batter too moist and never present the construction and binding of eggs. For making these muffins egg-free, please see the substitutions part above.
I have never tried that substitution, so I do not know! You’ll be able to exchange the oat flour with quinoa flakes. I believe the recipe may additionally work with finely floor blanched almond flour rather than oat flour, too.
You could possibly exchange all or a part of the applesauce with an equal quantity, by weight, of mashed ripe bananas. These substitutes typically work nicely, so it is value a strive!
You’ll be able to exchange the Greek fashion plain yogurt with an equal quantity, by weight, of bitter cream (dairy or nondairy). For those who solely have plain yogurt that is not Greek-style, pressure it of liquid till it reaches the consistency of bitter cream or Greek yogurt.
Sure! Simply change the yield within the recipe beneath to make 24 muffins, or click on the “2X” button to double all of the elements. Bake in 2 commonplace 12-cup muffin tins as directed.
You would possibly have the ability to exchange the oat flour with standard entire wheat flour or entire wheat pastry flour. Not like our basic gluten free blueberry muffins that are made with an all goal gluten free flour, these are made with a single entire grain (oat flour) and a daily all goal flour in all probability wouldn’t work.
Make forward/leftovers
Storage Directions
For brief time period storage, these muffins will keep recent for about 2 days on the kitchen counter in the event that they’re wrapped individually with plastic wrap or in a sealed container.
Freezing
For longer storage, place them in a single layer on a rimmed baking sheet till frozen, then pile them into a big ziptop bag till you are able to get pleasure from them.
Defrosting/refreshing
You’ll be able to enable these muffins to defrost at room temperature on the counter for about half-hour or microwave for about 25 seconds. To refresh and serve heat, sprinkle the defrosted muffin flippantly with lukewarm water and place within the toaster oven on toast, or at 300°F for about 5 minutes.
- 2 ¼ cups (225 g) quaint rolled oats, (gluten free if needed) (See Recipe Notes)
- ½ cup (80 g) granulated coconut palm sugar, (or mild brown sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240 g) easy applesauce, at room temperature
- ½ cup (114 g) plain Greek-style yogurt, (1%, 2%, and even 0% fats—however I favor 2%), at room temperature
- 2 (100 g (weighed out of shell)) eggs, at room temperature, overwhelmed
- 1 teaspoon pure vanilla extract
- 6 ounces recent (or frozen) blueberries, plus extra for on prime (elective)
- 2 teaspoons (6 g) cornstarch, (or arrowroot)
Stop your display from going darkish
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Preheat your oven to 375°F. Line the wells of a typical 12-cup muffin tin.
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Spray the liners with a lightweight coating of cooking oil spray to forestall the liners from sticking to those lowfat muffins. Set the ready pan apart.
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In a blender (or meals processor fitted with the metal blade), place the oats and course of right into a high quality powder. For those who’re utilizing coconut palm sugar, place that within the blender, too, and course of it too.
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Place the oat flour, sugar, baking powder, baking soda, and salt in a big mixing bowl, and create a nicely within the middle.
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Add the applesauce, yogurt, eggs, and vanilla, and blend till simply mixed.
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Place the blueberries in a small bowl and toss them within the 2 teaspoons of cornstarch.
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Add the blueberries with the added cornstarch to the muffin batter, and fold the blueberries gently into the batter till they’re evenly distributed all through. The batter might be thick however very mushy.
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Enable the batter to take a seat briefly after mixing. This can enable it to thicken a bit and make transferring it to the muffin tin a bit simpler.
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Divide the batter evenly among the many ready wells of the muffin tin. Shake the tin backwards and forwards to evenly distribute the batter within the wells.
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Add a couple of (elective) recent or frozen entire blueberries to the batter within the tops of the wells. You need to use as much as 1 extra ounce of berries complete. Press gently to assist the berries sink a bit into the batter.
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Place the tin within the middle of the preheated oven and bake for five minutes.
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Scale back the oven temperature to 325°F and proceed to bake till the tops of the muffins are properly domed, they usually spring again when pressed gently with a finger. This often takes one other 13 to fifteen minutes.
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Take away the muffin tin from the oven and permit to chill for about 10 minutes within the tin earlier than transferring to a wire rack to chill fully.
Since you might be grinding the oats into oat flour, you may start with 225 grams, by weight, of oat flour. That is roughly 1 7/8 cups oat flour.
Diet data.
The approximate vitamin data doesn’t embody any (elective) extra blueberries past the 6 ounces particularly known as for within the recipe.
Serving: 1muffin | Energy: 116kcal | Carbohydrates: 21g | Protein: 4g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.003g | Ldl cholesterol: 28mg | Sodium: 176mg | Potassium: 92mg | Fiber: 2g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
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