Whenever we go to our church potluck brunch, I mix up a double batch of these to take with me. They are very easy to make, and easy to transport too. I love that I don’t have to worry about trying to keep something warm on the way over there. Even though these are amazing fresh from the oven, they are perfectly tasted cold or room temperature too. Just be sure to store any leftovers in an air tight container so that they don’t go stale on you. Pop them in the microwave for a few seconds to get that just baked taste.
Check out what they are saying about this recipe over at NeighborFood:
“These muffins look amazing! You can never go wrong with a good old blueberry muffin.”
When I’m at a loss of what to make, these are what I whip together.
Ingredients
2 cups Quaker quick oats
1 cup milk
1 cup whole milk plain Greek yogurt
1/2 cup coconut oil
2 Eggland’s Best eggs
1/2 cup maple syrup
1/4 cup Domino brown sugar
1 teaspoon vanilla
2 cups all purpose flour (or sub white whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups blueberries (tossed with a spoonful of flour), chocolate chips, or other mix ins
Instructions
Preheat the oven to 400 degrees. Line 2 muffin pans with 18 cupcake liners.
In a bowl, stir together the milk, yogurt, and oats and allow to soak for 15 minutes.
In another bowl, whisk together the flour, baking powder, soda, salt, and cinnamon.
Whisk the coconut oil, eggs, maple syrup, brown sugar, and vanilla into the oat mixture until well combined. Add the dry ingredients to the wet ingredients and stir gently until just combined. Gently fold in the blueberries or other mix ins.
Scoop the batter into the prepared pans, filling each cup nearly to the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before removing. These freeze great! Simply cool completely then place in a ziploc freezer bag. Reheat in the microwave before enjoying!
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Quick Tip: Try with raspberries!
Thanks again to NeighborFood for this perfect morning recipe.
