Wholesome Whole Wheat Oatmeal Strawberry Blueberry Muffins Recipe
If you’re on a quest for a delectable muffin that’s as nutritious as it is tasty, look no further! Our Whole Wheat Oatmeal Strawberry Blueberry Muffins blend the hearty goodness of whole wheat and oats with the juicy freshness of strawberries and blueberries. It’s a delightful fusion of flavors that’s perfect for breakfast or a midday snack.
Table of Contents
The Best Whole Wheat Oatmeal Strawberry Blueberry Muffins
These muffins are a beautiful marriage of health and flavor. Packed with fiber, vitamins, and antioxidants, they offer a satisfying texture and a taste that’s hard to beat. Ideal for those who wish to indulge without the guilt, these muffins are the epitome of wholesome goodness.
Notes on Ingredients
- Whole Wheat Flour: The backbone of this recipe, providing a rich, nutty flavor and added fiber compared to all-purpose flour.
- Oats: Rolled oats bring a delightful chewiness and contribute to the fiber content, making these muffins extra filling.
- Sugar: White sugar adds sweetness, but feel free to experiment with substitutes like honey or maple syrup for a different flavor profile.
- Baking Powder & Baking Soda: These leavening agents work together to give the muffins their rise and fluffiness.
- Salt: A pinch of salt enhances the overall flavor, balancing the sweetness of the fruit.
- Milk & Vegetable Oil: These provide moisture, creating a tender crumb. Consider using almond or soy milk as a dairy-free alternative.
- Egg: A binding agent that also adds richness and moisture.
- Vanilla Extract: This aromatic adds depth and warmth to the flavor.
- Strawberries & Blueberries: Fresh, juicy berries are the stars of this recipe, offering bursts of sweetness and tartness in every bite.
How to Make Whole Wheat Oatmeal Strawberry Blueberry Muffins
- Preheat and Prep: Begin by preheating your oven to 425 degrees F (220 degrees C). Grease your muffin cups or line them with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oats, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, blend the milk, vegetable oil, egg, and vanilla extract until smooth.
- Create the Batter: Gradually stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in Berries: Gently fold in the diced strawberries and blueberries, ensuring they’re evenly distributed.
- Fill and Bake: Spoon the batter into the prepared muffin pan, filling each cup to the brim. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
How to Serve Whole Wheat Oatmeal Strawberry Blueberry Muffins
Serve these muffins warm from the oven, either plain or with a pat of butter for added richness. They pair beautifully with a cup of coffee or tea, making them perfect for breakfast, brunch, or a snack any time of the day. For a special treat, add a dollop of Greek yogurt and a drizzle of honey on top.
How to Store Whole Wheat Oatmeal Strawberry Blueberry Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, or freeze them for up to three months. To reheat, simply warm them in the oven at a low temperature until heated through.
FAQs About Whole Wheat Oatmeal Strawberry Blueberry Muffins
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
What can I substitute for vegetable oil?
You can substitute melted coconut oil or butter for vegetable oil, though it may slightly alter the flavor and texture.
How can I make these muffins gluten-free?
To make a gluten-free version, replace the whole wheat flour with a gluten-free flour blend, and ensure your oats are certified gluten-free.
Can I add nuts or seeds to the recipe?
Absolutely! Chopped walnuts or almonds and seeds like flaxseed or chia can add extra crunch and nutrition.
The Best Whole Wheat Oatmeal Strawberry Blueberry Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup oats
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups diced strawberries
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
