Make Fresh and Delicious Ginger Blueberry Oatmeal Muffins

Oats, blueberries, and fresh or frozen ginger are combined to make ginger blueberry oatmeal muffins.

Additionally, add a drizzle of vanilla glaze to make everything even better. Read on for our baking advice or jump to the recipe for ginger oatmeal blueberry muffins.

These ginger blueberry oatmeal muffins are very irresistible because of the ginger and vanilla in the recipe. Don’t worry, it’s simple to prepare at home.

There is a nuttiness from a few teaspoons of sesame seeds as well as oat flour. Not your typical muffins, these. They are excellent for breakfast or snacks and, in our opinion, are more satisfying than the typical muffin.

Making Ginger Blueberry Oatmeal Muffins: A Recipe

I stated that we make these with oat flour. Even though oat flour contributes a subtle nutty taste, blueberries, vanilla, and ginger still come out on top. It acts wonderfully and is soft, just like wheat flour.

Simply place the ingredients in a food processor or blender and pulse until they are ground to a fine powder. It doesn’t have to be extremely fine; in fact, ours is typically not, and it works just fine in these blueberry muffins.

I should mention that oat flour is available; we like Bob’s, Red Mill. Anything you purchase will almost certainly be of higher quality than anything you make yourself. That’s alright.

We combine some all-purpose flour, baking powder, and salt with the oat flour. Additionally, we add sesame seeds.

Please feel free to exclude them since I am aware that not everyone like them. But they do give it a pretty great nuttiness.

The wet elements are equally straightforward. Oil, sugar, two teaspoons of freshly grated ginger, a whole egg, and vanilla. Use fresh blueberries if you can find them. If not, use frozen instead, as we did.

The Wyman’s wild blueberries in the blue bag, which are frozen, are fantastic. We add a straightforward glaze made of powdered sugar, milk, and vanilla while the muffins are still warm. It’s enticing to watch it drip down the muffins gradually.

When you consume them is up to you after glazing. Although they do last a while at room temperature, they are fantastic warm.

If you want them to stay longer, store them covered in the refrigerator, but I’d recommend letting them out for a day or two at room temperature. It doesn’t harm to reheat one in the microwave for a brief period before eating it.

Ginger Blueberry Oatmeal Muffins

Fresh or frozen blueberries can be used to make these ginger blueberry oatmeal muffins. Sesame seeds are added to the batter; if you don’t like them, feel free to omit them. But they do give it a pretty great nuttiness.

YOU WILL NEED

MUFFINS

• 3/4 cup (65 grams) rolled oats
• 1 cup (130 grams) of all-purpose flour
• 2 tablespoons (20 grams) sesame seeds, optional
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (80 ml) neutral oil like grape seed, canola, or a light olive oil
• 1 large egg
• 2 teaspoons finely grated fresh ginger
• 1 1/2 teaspoons vanilla extract
• 3/4 cup (180 ml) milk; dairy and non-dairy both work
• 8 ounces fresh or frozen blueberries (about 1 cup)

VANILLA GLAZE

• 1/2 cup powdered sugar
• 1 tablespoon milk; dairy and non-dairy both work
• 1/4 teaspoon vanilla extract

DIRECTIONS

PREPARE BATTER

1. Heat the oven to 400°F and place a rack in the center. A 12-cup standard muffin tin can be lined with baking cups made of paper or foil or lightly oiled (or sprayed with cooking spray).
2. Oats can be processed in a food processor or a blender to create oat flour. Until the oats are powdered, pulse. A generous 1/2 cup of oat flour is recommended.
3. Oat flour, all-purpose flour, sesame seeds, baking soda, and salt are combined in a bowl. The sugar, oil, egg, ginger, vanilla, and milk should all be thoroughly combined in a separate basin. Stir between each addition before adding the dry ingredients in two batches to the sugar mixture. Fold in blueberries with care.

COOK MUFFINS

1. Fill each muffin cup with the batter, about 3/4 full. Bake for 15 to 18 minutes, or until the muffin tops are lightly browned and spring back slightly when lightly pressed. Transfer the muffins from the tray to the rack when the muffin tin has cooled on a rack for five minutes.

GLAZE MUFFINS

1. After the muffins have cooled for approximately 10 minutes, you may glaze them while they’re still a little warm. Make the glaze and then place some paper towels beneath the cooling rack.
2. Mix the milk, vanilla, and powdered sugar in a small bowl until well combined. Pour the glaze over the muffins and let it drip down the sides; some glaze will seep through the rack and onto the paper towels.

TIPS

If you’re wondering whether you can completely swap out the wheat flour in these muffins for oat flour, the answer is yes. The muffins won’t puff up as much and will be heavier and drier.

It’s a good idea to include some grated zucchini or mashed banana. Make sure to check for gluten-free oats if you’re doing this to avoid gluten.

Ginger: Use 1/2 a teaspoon of ground ginger if you don’t have any fresh on hand.