Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- 1 ¼ cups whole wheat flour (or all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk (dairy or plant-based)
- 1 large egg, room temperature
- ½ cup maple syrup or honey
- 1/3 cup melted coconut oil or applesauce
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray. This ensures your muffins won’t stick and helps achieve that perfect golden edge.
- In a large mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Ensure there are no large clumps of flour or oats so the leavening agents distribute evenly throughout the batter.
- In a separate medium bowl, beat the egg lightly. Stir in the milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries and chocolate chips at the very end.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy. Serve them warm for the best experience, allowing the chocolate chips to stay gooey.
- Cook Time: 35 minutes