These blueberry-pear-ginger oatmeal muffins are a fruity and hearty treat! The sweet berries and juicy pears mix perfectly with a hint of ginger for a warming flavor.
Don’t be surprised if they disappear quickly—they’re that good! I love having them for breakfast or with a cup of tea. Plus, they make great snacks on the go!
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats add heartiness to the muffins. If you don’t have them, quick oats can work, but they may slightly affect the texture.
Milk: You can use any milk—dairy, almond, or soy. I often use almond milk for a nutty flavor that pairs well with the fruits.
Flours: This recipe combines all-purpose and whole wheat flour for added nutrition. If you’re gluten-free, almond flour could be a great substitute for all-purpose flour.
Ginger: Ground ginger provides warmth, but fresh grated ginger enhances flavor. If you’re not a fan of ginger, cinnamon can be a lovely alternative.
Pear: Ripe pears work best, but you can also use apples if pears aren’t available. Grated zucchini is a unique swap too, adding moisture without altering flavor much.
Blueberries: Fresh blueberries are ideal, but frozen ones work too! Just make sure to not thaw them first to keep the muffins from turning blue.
How Do You Soak Oats for Muffins?
Soaking the oats in milk helps soften them, contributing to a delightful texture in your muffins. Here’s how to do it:
- Combine your rolled oats and milk in a medium bowl.
- Let them soak for about 10 minutes while you prepare the other ingredients. This makes the oats plump and tender.
This step is crucial—it ensures that your muffins don’t end up dry from the oats absorbing moisture while baking. It also helps integrate the flavors of the muffins better!
Blueberry-Pear-Ginger Oatmeal Muffins
Ingredients You’ll Need:
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or plant-based)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted (or neutral oil)
- 1 large egg
- 1 tsp vanilla extract
- 1 ripe pear, peeled, cored, and finely chopped
- 1 cup fresh or frozen blueberries
- A handful of sliced almonds (for topping)
How Much Time Will You Need?
This delightful muffin recipe will take about 15 minutes to prepare, and then you’ll spend around 20-25 minutes baking. So in total, you’re looking at about 40-45 minutes from start to finish before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with oil or cooking spray. This will help prevent the muffins from sticking.
2. Soak the Oats:
In a medium bowl, combine the rolled oats with milk. Allow them to soak for around 10 minutes. This soaking time will help make the muffins moist and ensure the oats are tender when baked.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, ground ginger, and ground cinnamon. This mixture will give your muffins a lovely spiced flavor.
4. Combine the Wet Ingredients:
In a separate bowl, whisk the egg, melted butter (or oil), and vanilla extract until combined. Add the soaked oats and milk mixture to this bowl, stirring gently to combine.
5. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Add the Pear and Blueberries:
Gently fold in the chopped pear and blueberries into the batter, ensuring they are evenly distributed throughout the mix.
7. Fill the Muffin Cups:
Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full. This allows space for them to rise without overflowing.
8. Add Toppings and Bake:
Sprinkle a handful of sliced almonds on top of each muffin for a nice crunch. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature!
These blueberry-pear-ginger oatmeal muffins are a perfect blend of flavors and textures, great for breakfast or as a snack throughout the day. Enjoy the wholesome goodness!
Can I Substitute the Pear in This Recipe?
Yes, you can! If you don’t have a pear on hand, you can use an apple or even grated zucchini for moisture. Just make sure the substitute is finely chopped or grated to integrate well into the muffins.
What If I Don’t Have Whole Wheat Flour?
No worries! You can simply use all-purpose flour instead. The muffins will still come out delicious, but they might be slightly less hearty without the whole wheat flour’s added nutrition.
How Should I Store Leftover Muffins?
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to prolong their shelf life, you can freeze them for up to 3 months. Just make sure they are fully cooled before freezing!
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use plant-based milk and oil instead of butter. The muffins will still be delicious!