Soaked Oatmeal Blueberry Muffins – These moist and nutritious muffins make a delicious breakfast or snack. The oats are soaked beforehand to add to both texture and flavor.
If there’s one ingredient that gets fought over most in our house, it’s vanilla.
Vanilla is like liquid gold around here.
Everyone loves it, but I have to monitor its use…closely. That includes the hubby.
Both he and the girls like to add it with abandon to smoothies and yogurt, cookies and various baked goods.
That’s great, but when I’m paying ten dollars an ounce for the precious flavoring, it’s time to put the brakes on any exorbitance. Hence, I am deemed the vanilla tyrant.
Que sera.
I myself am also a sucker for anything vanilla, so I paired it with blueberries in these scrumptious soaked oatmeal muffins!
Soaked grains
Have you ever tried soaking your grains?
In the case of my Soaked Pizza, soaking the flour makes the pizza both more digestible and more filling!
Soaking grains in this recipe is not intended for much other than to soften the oats. By doing so, the muffin is much more moist and the flavor is far better than the unsoaked version.
The added acid gives a desirable buttermilk taste and the touch of maple syrup provides a nice amount of sweetness.
Kids LOVE these!
If you enjoy healthy muffins, try some of my other recipes!
Blueberry Oat Bran Muffins
Our Favorite Berry Muffins
Buckwheat Chocolate Chip Muffins
Soaked Oatmeal Blueberry Muffins
Ingredients
- 1 cup milk of your choice
- 1 Tbsp lemon juice or apple cider vinegar
- 1 cup rolled oats
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 large egg
- 1 Tbsp vanilla extract
- 1 cup flour barley and oat are my favorites
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup blueberries
Instructions
- Mix the milk, lemon juice or vinegar, and oats.
- Cover and let soak for 20 minutes.
- Preheat the oven to 350 degrees.
- Mix the soaked oats with the oil, maple syrup, egg, and vanilla (stir in the blueberries last).
- In a separate bowl, mix the flour, baking powder, and salt.
- Mix the dry ingredients with the wet just until combined.
- Divide the batter between 12 paper muffin cups.
- Bake 12-15 minutes or until toothpick comes out clean.
Notes
Nutrition
Notes:
I was most impressed with barley flour in terms of taste, but if you are gluten-free, oat flour (grind your own gluten-free oats) is also good.
If you substitute coconut oil for the olive, keep in mind that the muffins will get hard in the fridge and need to be warmed to restore their soft bite.
Some of the items I use to make this recipe include:
Shared with: Full Plate Thursday, Thursday Favorite Things, Weekend Potluck, Inspire Me Monday
Candace says
I made these and the recipe is pretty flexible in case you have other things you want to try. Adding a banana, or replacing with chocolate chips, it all turns out delicious. Made them with quick oats, since that’s what I have on hand, and they turn out great! I’m actually wondering if I’d be able to use my sourdough discard to replace the milk/vinegar and flour since my starter is a 1:1. I’ve made these three times and I really love making it with the kids.
Lauren says
I too find the recipe very forgiving, more so than other baked goods (which are usually very finicky!). Glad you enjoyed these, Candace, thanks for commenting!
Masuma Bukhari says
Hi
We use grams here in England. What would 1/2 c be in grams?
Mindy says
Would cassava flour work for the flour?
Lauren says
Sorry, I don’t know, as I’ve not tried.
Mama mia says
Hello,
I am really excited to try this recipe! It looks and sounds super yummy! I was just wondering if I could substitute the milk with Greek yogurt and still get the intending texture and flavor. Thanks!
Lauren says
Hi there,
I’m not certain, as the two have very different textures/consistencies. Applesauce would be a better choice!
Lize Van de Ven says
Ik made them with home made rice milk and buckwheat flour and they are delicious.
April J Harris (@apriljharris) says
I’m a sucker for anything blueberry too, Lauren! Your Soaked Oatmeal Blueberry Vanilla Muffins look amazing – I love the idea of soaking the oats. Pinned. Thank you for sharing with us at the Hearth and Soul Hop. My decorating style is pretty traditional – I like neutral colours with warmer accents, plush sofas and curtains with valances and swags. And anything blue…
Miz Helen says
Your Muffins look great! Thanks so much for sharing with Full Plate Thursday and have a fantastic day!
Come Back Soon!
Miz Helen
quianna says
Anyway to make these truly soaked? The 1 cup flour is added at the end not soaked. Thanks!
betterinblack says
I made these with GF quick oats, homemade cashew milk, and a GF flour blend. They came out really good, though I wish they were just a tad more sweet. A great breakfast snack — thanks!
Katie (The Muffin Myth) says
Soaking the oats is a great idea! That way they’ll add moisture to the muffins rather than soaking it up during baking. I love the flavour of barley flour as well. Can’t wait to try these out!
Lauren says
Thanks Katie! They did come out nice and moist. 🙂
Bekka says
Do you think steel cut oats would work in this instead of the rolled oats? It is just what I have on hand, and wanted to avoid buying something if I could. Also, do you think gluten free flour would work?
Lauren says
Hi Bekka,
I’m not sure about the steel cut…they’d probably work, but you’d end up with a completely different texture. The GF flour should work though! 🙂
Lisa O. says
These came out great. My kids love them. Any thoughts on how to store them (counter or fridge) and how long they might last? Thanks for a great recipe. (Love that this was using soaked oats!)
Lauren says
That’s great Lisa! I would keep them in the fridge as they do contain perishable ingredients. Thanks for the comment! 🙂
Ceara @ Ceara's Kitchen says
These muffins look wonderful Lauren – I love that you soaked the oats!! Pinned!
And I am totally an old lady at heart with my decorating as well. Haha, I have a tendency towards flowery things and rocking chairs – they are just so homey!
Mike @TheIronYou says
Those are some great looking muffins my friend, I’m definitely going to try the GF version.
PS I can’t really comment on decorating, I really don’t care about furniture. In my bedroom, for instance, I’m happy if there is a bed with pillow and duvet and if I can open the window. The rest is superfluous, right? 😉
Lindsay says
I’m more of an old Hollywood glamour meets shabby chic decorator. Which sounds strange and awful. Mainly, I just like white things, neutral things, and sparkly things.
Lauren says
Lol, it actually sounds pretty cool Lindsay. I’m kind of obsessed with old Hollywood! 🙂
Ingrid says
I made these with the coconut milk and used apples instead of blueberries and they were delicious! My kids loved them! Making them again tomorrow for breakfast!
Lauren says
That’s great Ingrid, I’m so happy you all enjoyed them! 🙂
Ingrid says
Can you use coconut milk in place of dairy or another kind? Wondering how it would react with lemon or if you can still leave it out? Love your recipes!
Lauren says
Coconut milk would be great! Thanks Ingrid! 🙂