These muffins use maple syrup, old fashioned oats, and cranberries to elevate your classic blueberry muffin into something nutrient-packed. Even with the extra filling they’re still light and fluffy, and the perfect addition to your breakfast!
(Yields 12 servings; 169 kcal, 8.8 gm fat, 20.7 gm carb, and 2.2 gm protein per serving)
- 1 cup oat milk (or milk of choice)
- 1 cup old-fashioned whole rolled oats
- 1 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup pure maple syrup (or honey)
- 1 large egg, preferably at room temp
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 1 cup dried cranberries
- Add the milk and oats to small bowls and let sit for 20 minutes. This allows the oats to fluff up and soften.
- In the meantime, set out the egg to reach room temperate and preheat the oven to 425. Prepare a 12-count muffin tin with nonstick spray or muffin cups.
- Melt the butter and allow to cool slightly.
- In a large bowl, whisk together the flour, baking power, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla extract. Once the oats have soaked for 20 minutes, add them to the bowl and stir a few times to combine.
- Gently fold in the blueberries and cranberries. Fold until just combined, being careful not to over mix.
- Pour the batter into the muffin cups, filling them all the way. You can top with extra oats and some sugar if desired.
- Place in the oven for 5 minutes at 425. After 5 minutes, reduce the heat to 350 while keeping the muffins inside and bake for another 16-17 minutes. Muffins are done when a toothpick inserted in the center comes out clean.