Blueberry Steel Cut Oat Muffins are a healthy way to start the day and a new year.
It’s been a while since I posted a muffin recipe, which was Skinny Banana Oat Muffins back in July last year. I’ve always really loved a good muffin for breakfast, like my Healthy Morning Glory Muffins or Overnight Oatmeal, Banana & Chocolate Chip Muffins, which I’ve made a million times, and are my total go-to recipes.
I’ve been busy creating some really delicious recipes for 2016 that I know you’re going to love. These Blueberry Steel-Cut Oat Muffins are just one of many fabulous muffins that I plan to serve up in the coming year.
The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into 2-3 thick pieces. Steel cut oats (or Irish oats as they are sometimes called) digest more slowly than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index. The glycemic impact is the speed at which a food is digested and converted into blood sugar. Foods that have a lower glycemic load are more slowly converted into blood sugar. When it comes to your blood sugar, lower and slower are generally better.
The Steel-cut oats in this recipe don’t get pre-cooked, just soaked. They get cooked more in the baking process, but are still just a bit chewy in the finished muffin. If you see in the recipe, I did not use all steel-cut oats, it is Roger’s Steel-cut Oats Blend which blends steel-cut oats with flax, oat bran and wheat bran to reduce cooking time.
Well, these babies have a bit more chewy, nutty texture than a muffin made with traditional rolled oats. I really liked it! Don’t get me wrong, they are still really tender and very moist from all the blueberries. I always use fresh berries in my muffins (local when in-season is best), but you can use the flash frozen ones as well.
(NOTE: The nutritional values below are WITH the topping but WITHOUT the glaze.)
- 1 cup ROGERS Porridge Oats Steel Cut Oat Blend
- 1 cup water
- ¾ cup buttermilk
- ¼ cup canola oil
- 1 large egg, beaten
- 1 tsp vanilla extract
- ¾ cup packed brown sugar
- 1-1/4 cup all purpose flour
- ½ tsp baking soda
- 1-1/2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup fresh blueberries
- 1 Tbsp cold butter
- 3 Tbsp flour
- 1 Tbsp brown sugar
- ½ cup powdered sugar
- 1 Tbsp heavy cream
- Preheat oven to 375ºF. Live or spray with cooking spray a 12-cup muffin tin.
- Pour water over Porridge oats in a bowl; stir. Let stand for 10-15 minutes. When ready, pour off water and discard.
- In a medium bowl combine soaked Porridge oats, buttermilk, canola oil, egg, vanilla extract and brown sugar.
- In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in blueberries to coat.
- Add wet ingredients to the dry ingredients, stirring until combined. Mixture will be very thin.
- If using, prepare Strudel topping by working ingredients with your fingers until crumbly.
- Fill muffin cups to the top. Top each with Strudel Topping, if using. Bake for 20-25 minutes. Remove from oven and allow to cool.
- When ready to serve, drizzle with Sugar Glaze, if using.