Moist Oatmeal Blueberry Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon vanilla extract
- 1 large egg
- 3/4 teaspoon salt
- 3 tablespoons coconut oil melted
- 1 teaspoon grated lemon zest
- 1 tablespoon baking powder
- 3 tablespoons sour cream
- 1 cup white spelt flour (or unbleached flour)
- 3/4 cup quick cook oats
- 2/3 upxylitol (or coconut sugar)
- 1/2 cup plus 2 tablespoons milk (i use original cashew or
- 1 cup of fresh blueberries
- (1/4 cup chocolate chips are optional too!)
- Carbohydrate 4.6036790625 g
- Cholesterol 19.4928385416667 mg
- Fat 4.64808666666667 g
- Fiber 0.530083353281021 g
- Protein 1.94798052083333 g
- Saturated Fat 3.43966526041667 g
- Serving Size 1 1 Serving (36g)
- Sodium 28.7072447916667 mg
- Sugar 4.07359570921898 g
- Trans Fat 0.35344628125 g
- Calories 67 calories
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray a silicone muffin pan.In a large bowl, combine flour, oats, sugar, baking powder and salt. Combine well. Add in melted coconut oil and mix well.In a small bowl, whisk egg, milk, sour cream lemon zest and vanilla until blended. Fold egg mixture into dry mixture until moistened. Carefully fold in blueberries (and some chocolate if you'd like!). Let the batter set for 5 minutes.Scoop batter into muffin cups about ¾ full. Bake 20-25 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooking rack to cool.Tip: Leaving the muffins in the pan will make them continue to cook and may dry them out. So take them right out from the muffin pan.
