Oatmeal Blueberry Muffin (with Pecans)

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Oatmeal Blueberry Muffin (with Pecans)

These blueberry oatmeal muffins are soft, moist, and packed with juicy blueberries, pecans, oats, maple syrup, and cozy apple pie spice. Perfect for breakfast, brunch, or meal prep!

Prep Time10

Cook Time30

Total Time39

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: muffins

Calories: 300kcal

Author: Danielle Wolter

Equipment

Ingredients

1 cup old fashion oats
1 cup pecan pieces
1 ¼ cups all purpose flour
2 teaspoons apple pie spice
1 ¾ cup baking powder
1 ¼ teaspoon salt Himalayan
⅓ teaspoon baking soda
⅓ cup maple syrup
⅓ cup avocado oil any natural oil
1 tablespoon orange extract
2 large eggs
¾ cup sour cream
1 ½ cup blueberries fresh
1 zest orange

Instructions

Preheat oven to 425 degrees.
Line a 12-muffin tin pan with liners
In a food processor, add pecans and chop into smaller pieces. Once chopped, add old-fashioned oats and chop until almost a flour.
Add flour, baking soda, baking powder, and apple pie spice. Mix and set aside
In a large bowl, add sugar, maple syrup, and avocado oil, and mix well.
Once mixed, add each egg one at a time, mixing well after each addition.
Add sour cream, orange extract, and orange zest. Once the wet mixture is well-mixed.
Add the flour mixture, slowly mixing until the dry and wet mixtures are combined.
Once all combined, fold in blueberries. Once folded in.
Fill muffin tins with muffin mixture.
Before adding your muffins to your oven. Drop the temperature to 375 degrees.
Open the oven, place the tin in the center, and bake for 20 to 25 minutes, until the muffins are done.

Video

Notes

Toss blueberries lightly in flour to prevent sinking
Use fresh orange zest for the best flavor
Let the batter rest for 5 minutes before baking
Fill muffin cups almost to the top for tall muffins
Store leftovers in an airtight container to keep them moist

Nutrition