Muffins are a staple in the breakfast or dessert table. There are a million ways to enjoy them. This recipe for oat muffins with wild blueberry topping is easy and healthy: it has no butter, cream, and very little sugar. They are a healthy version of typically sugar-loaded cupcakes.
The oats make these muffins nutritious and give them a nice texture, while the Greek yogurt ensures they are very juicy and not dry at all. The coconut milk-based blueberry topping gives the muffins a sweet and creamy finish, with a tempting purple color. The cream is made with wild blueberry powder – a perfect ingredient for baking & decorating pastries!
For a plain version, just skip the wild blueberry topping. The muffins taste delicious on their own too.
Gluten-free version: use oat flour instead of regular flour.
Easy oat muffins with wild blueberry topping
Makes about 8 medium-sized muffins
Preparation time: 10 minutes
Total time: 30 minutes
1 cup (120 ml) white flour
1/4 cup oats
1/4 cup sugar
1/4 teaspoon salt
1/2 tablespoon baking powder
1/4 cup (60mL) milk
1/4 cup (60mL) Greek yogurt
1 tablespoon vegetable oil (such as canola)
1 large egg
1/2 teaspoon vanilla extract, optional
Vegan wild blueberry cream topping:
1 can coconut milk, chilled in the fridge
1 tablespoon sugar
1 teaspoon Arctic Flavors wild blueberry powder
- If you haven’t chilled the coconut milk in the fridge yet, place it in the freezer, to begin with. Also, preheat the oven to 425°F.
- Using vegetable oil, lightly grease the cups of a muffin pan or muffin papers.
- Mix together the dry ingredients.
- Mix together the milk, yogurt, oil, egg, and vanilla extract. Blend until smooth.
- Gently blend the dry and liquid ingredients in a big bowl. Mix only until the texture is somewhat smooth; the more you beat the dough, the harder it will become. Even if there are some small lumps in the mix, it’s alright.
- Fill the muffin pan cups or muffin papers about two-thirds full, leaving them room to rise.
- Bake the muffins in the middle section of the oven for 15-20 minutes. You can try if the muffins are ready by inserting a toothpick in the middle of a muffin. If no dough sticks to the toothpick, the muffins are ready. Remove muffins from the oven once done, and let them cool down a bit.
- Meanwhile, prepare the wild blueberry topping by scooping out the chilled coconut milk from the can. Only use the firm cream; you can save the separated coconut water liquids for a smoothie or drink.
- Whip the hard coconut cream with sugar and Arctic Flavors wild blueberry powder, until firm.
- Decorate the muffins with the cream. You can use a Ziplock or Minigrip bag for this, by putting the cream inside the bag, and cutting a 1/2 inch (1 cm) in one corner of the bag, and then squeezing it slowly.
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