Blueberry Oat Muffins
Muffins are the ultimate snacktime savior, they double as a breakfast food, and they're freezer-friendly. Because they're so easy to prep and are in constant high-demand, I typically double the recipe and stock my freezer.
Equipment
- 1 gallon freezer bag
- 1 Muffin tin 12 count tray
Ingredients
Dry Ingredients
- 3 cups Oats or 2 cups oat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Salt
Wet Ingredients
- 1 cup Milk
- 1/2 cup Butter melted
- 1/2 cup Raw honey
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Frozen blueberries
Instructions
Freezer Directions:
- Label freezer bag according to your preferred labeling method.
- Add muffins to labeled freezer bag.
- Store in freezer for up to three months.
Oven Cooking Directions:
- Preheat oven to 400°F
- Add dry ingredients to high-speed blender, blend until combined. (Or until oats become as fine as oat flour.)
- Add wet ingredients, except the blueberries, and blend until combined.
- Allow batter to rest for 10-15 minutes until it starts to thicken
- Fold in frozen blueberries.
- Bake in oven for 17-20 minutes.
- Allow muffins to cool then freeze.
For Serving:
- Remove number of muffins as desired and microwave for 15 seconds, or enjoy straight out of the freezer.
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