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.
I myself am also a sucker for anything vanilla, so I paired it with blueberries in these scrumptious soaked oatmeal muffins!
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!
Soaked Oatmeal Blueberry Muffins
- 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
- 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.
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: