These Blueberry Inulin Oat Muffins are bursting with juicy berries nestled in a tender, golden crumb. Each bite delivers the perfect balance of natural sweetness and wholesome nutrition, with plump blueberries releasing their flavor in delightful bursts. As a high fibre muffin masterpiece, they combine the hearty texture of oats with the gentle sweetness of miNATURALS Inulin Powder to create a truly satisfying treat that nourishes your body while delighting your taste buds. The subtle hint of lemon brightens the flavor profile, making these muffins irresistibly fresh and comforting.
Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 tablespoons miNATURALS Inulin Powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup olive oil or melted coconut oil
- ¾ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons oats for topping (optional)
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, combine the rolled oats, whole wheat flour, miNATURALS Inulin Powder, baking powder, baking soda, salt, and cinnamon—this dry mixture forms the high fibre base of your muffins.
In another bowl, whisk together the eggs, maple syrup, oil, yogurt, vanilla extract, and lemon zest until smooth. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix. Toss the blueberries with a teaspoon of flour (this helps prevent them from sinking) and fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full, and sprinkle the tops with the reserved oats if desired. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow these high fibre muffins to cool in the pan for 5 minutes before transferring to a wire rack.
The combination of oats, whole wheat flour, and inulin makes these some of the most delicious high fibre muffins you’ll ever taste—perfect for supporting digestive health while satisfying your sweet cravings. Store in an airtight container for up to 3 days or freeze for up to 3 months.
