Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup chia seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk.
- In a separate bowl, combine the oats, flour, chia seeds, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (1/12 recipe):
- Calories: 250
- Fat: 14g
- Protein: 6g
- Carbohydrates: 34g
- Fiber: 3.5g
Dish Characteristics:
- Moist and tender muffins
- Bursting with juicy blueberries
- Hint of nuttiness from the oats and chia seeds
- Slightly sweet and flavorful
User Comments:
- "These muffins are absolutely delicious! They're so moist and flavorful, and I love the blueberry and oatmeal combination."
- "I made these for breakfast this morning and they were a hit with everyone! They're so easy to make and they taste like they came from a bakery."
- "These muffins are a great way to start your day. They're filling, satisfying, and packed with nutrients."
Special Precautions and Tips:
- To ensure the muffins are cooked through, insert a toothpick into the center. If it comes out with wet batter, continue baking for a few more minutes.
- To make gluten-free muffins, use gluten-free rolled oats and flour.
- For a vegan version, use vegan butter and buttermilk.
