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Blueberry Pear Oat Muffins

Delightful Blueberry Pear Oat Muffins are a tasty combination of juicy blueberries and sweet pears, perfect for breakfast or as a cozy snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup rolled oats The hearty base that adds texture and nutrition.
  • 1 cup unsweetened almond milk or any milk This helps to soften the oats and create a moist muffin.
  • 1 whole ripe pear, diced This adds natural sweetness and a juicy bite.
  • 1 cup fresh or frozen blueberries Their burst of flavor creates an irresistible muffin experience.
  • 1/4 cup honey or maple syrup For that perfect hint of sweetness to balance flavors.
  • 1/4 cup coconut oil, melted or any vegetable oil Keeps the muffins moist and soft.
  • 1/2 cup whole wheat flour A wholesome alternative that enhances texture and flavor.
Leavening and Spices
  • 1/2 tsp baking powder Ensures that muffins rise beautifully.
  • 1/2 tsp baking soda A critical leavening agent for that perfect fluffy texture.
  • 1/2 tsp ground ginger or 1 tbsp fresh ginger, grated Infuses a warm, spicy note to the mix.
  • 1/2 tsp cinnamon A classic flavor that unites the ingredients harmoniously.
  • 1/4 tsp salt Enhances all the different flavors.
Topping
  • 1/4 cup sliced almonds Adds that extra delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, combine the rolled oats and almond milk. Let sit for about 10 minutes to allow the oats to soften.
  3. In another bowl, mix together the diced pear, blueberries, honey or maple syrup, and melted coconut oil until well combined.
  4. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
  5. Fold the wet ingredients into the dry ingredients, mixing until just combined, being careful not to over mix.
  6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Top with sliced almonds.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh from the oven. Store leftovers in an airtight container for up to 3 days or freeze them for future snacking. Thaw before enjoying.