Oats Blueberry Cream Cheese Muffins
Light & spongy, nutritious and tasty! These yummy muffins are packed with complex carbs, fiber, fruity flavor and protein, perfect for your quick breakfast to go or tea/ coffee time snack.Prep time 10 minutes, Bake Time 15 to 20 minutes Total time 30 minutes.
Makes around 9 to 10 medium size muffins.
Ingredients:
Oats Flour 1 cup
All purpose flour ¼ cup
Soften cream cheese 2/3cup or 5 oz
Milk ½ cup
Canola oil or avocado oil ¼ cup
Eggs 2 whole
Sugar ½ cup
Baking powder ½ teaspoon
Baking soda ½ teaspoon
Salt ½ teaspoon
Blueberries 1 cup
METHOD:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
- Sift all purpose flour, baking powder, baking soda, and salt together with a sifter into a bowl and then add Oats flour to it.In a large mixing bowl combine sugar, cream cheese, milk, eggs, and 1/4 cup vegetable oil.
- Fold dry flour mixture into wet eggs mixture until batter is smooth. Stir in blueberries. (a great tip which helps blueberry not sink to the bottom of pan is to sprinkle some all purpose flour on blueberries and give it a mix so that flour coats the blueberries) Scoop batter into prepared muffin cups or loaf pan.
- Bake in preheated oven until golden brown, 15 to 18 minutes.
- Enjoy these not too sweet high fiber healthy oats muffin which are perfect for those evening coffee breaks or a quick to go breakfast!
I used both 6 piece muffin mold and small loaf pan.
Soft & Spongy oats blueberry muffins Ready in 30 minutes!
Enjoy!!
