It will become quite obvious, but I love experimenting with a muffin tin! The initial idea of a “muffin” seems rather simple, but to be quite honest they can be be anything you want them to be. Want to add fruit, sure go ahead. Want to add chocolate… be my guest. How about nuts, carrots, spices, or an alternative flour? I bet you know what I’m gonna say… why not give it a try!
When it came to this particular recipe, my inspiration came from various baked oats recipes. I continued to see delicious looking bakes that focused primarily on oats as a base. The one I seemed to be most drawn to had some sort of fruit and yogurt mix on top, creating an almost cheesecake like treat. However, I was most drawn to the idea of creating a blueberry “jam” to go within each muffin opposed to just adding the fruit right into the batter. What I ended up making was a blueberry cheesecake oat cup if you will!
What You Will Need
The blended oats really make all the difference in the recipe. I’m not sure what it is about it, but it creates a texture I just cannot get enough of! Therefore, I think blending the oats is essential with this one. Otherwise, this recipe is fairly simple and easy to whip up any and all of the time!
Muffin Base:
Old fashioned oats (blended), all-purpose flour, bananas, maple syrup, unsweetened applesauce, unsweetened almond milk, baking powder, salt, and vanilla extract
Blueberry Jam:
Just 1 cup of blueberries, super simple!
“Cheesecake” Topping:
Vanilla greek yogurt
Tips On How to Make Them:
Oats: I blend the oats in a small blender, usually intended for a portable smoothie. I find it to be the perfect size and not hard to clean.
Jam: The jam comes together very quickly given the high heat used. I recommend paying close attention to avoid any burning or overcooking of the berries.
I don’t love an overly sweet jam so I find the sweetness from the berries to be perfect. However if you prefer a little bit more sweetness, feel free to add 1-2 teaspoons of sugar into the berries while they are cooking.
Filling the Muffin Tins: I would not overfill the muffin cups given the use of 2 topping elements. I would aim for about 3/4ths of the way full after adding the jam to prevent any possible overflow issues in the oven.
Cheesecake Topping: I recommend adding the yogurt “cheesecake” topping to a few of the muffins if you are skeptical! The muffins are great on their own with the jam, but the yogurt adds an extra element that certainly raises the bar.
Blueberry Jam Oat Muffins
Course: Dessert, Breakfast9
servings30
minutes22
minutes160
kcal55
minutesIngredients
- Muffin Base
1 1/2 cups Old fashioned oats (blended)
1/2 cup all-purpose flour
2 medium bananas
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup unsweetened almond milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
- Blueberry Jam
1 cup blueberries
- “Cheesecake” Filling
1/3 vanilla greek yogurt
Instructions
- Turn a stove top/burner on to medium-high heat. To prepare the jam, add the 1 cup of blueberries into a small saucepot and put it over the heat. Mash the blueberries as they begin to cook, making a jelly/jam consistency that will be fairly runny with small chunks of blueberries throughout. When the jam seems mashed enough, take the pot off of the heat to allow it to cool as you prepare the muffin base.
- Mash the bananas in a large bowl.
- Blend the 1 1/2 cups of oats using a blender or food processor.
- Combine the bananas, oats, flour, baking powder, and salt in the large bowl and mix.
- Add the applesauce, maple syrup, vanilla extract, and milk into the dry mixture and mix until well combined.
- Now divide the batter evenly amongst 9 muffin liners/cups.
- Using a small spoon or teaspoon, make a hole indention in each muffin and fill it with roughly 1 teaspoon of the cooled blueberry “jam”.
- Now, if desired, top each muffin with about 1 teaspoon of greek yogurt each. To do this, place a blob of the yogurt on each top and use a toothpick to swirl the yogurt across the tops evenly.
- Place the muffin in the preheated oven and bake for 20-24 minutes! (I did 22 minutes)
