A breakfast saviour: Oatmeal! This inspiring recipe that combines oats waiting to be used in the kitchen and blueberry hidden deep in the freezer is just for you!
Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture.
Preheat oven to 220°C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries.
If using frozen berries, do not thaw and reduce the milk down to 3/4 cup.
If using frozen berries, do not thaw and reduce the milk down to 3/4 cup.
Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 220°C then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.