These blueberry-pear-ginger oatmeal muffins are a tasty and healthy treat! They are moist, fruity, and have just the right amount of spice from the ginger.
Don’t be surprised if you finish a few in one go! I like to have them for breakfast or as a snack. They’re perfect with a cup of tea or coffee to boost your day!
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are the base of these muffins. They add a chewy texture and are full of fiber. If you need a gluten-free option, use certified gluten-free oats.
Flour: The mix of all-purpose and whole wheat flour gives a balanced texture. If whole wheat flour isn’t available, you can use more all-purpose flour or a gluten-free flour blend if needed.
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. You can substitute with coconut sugar or use a sugar alternative for a healthier option.
Ginger: Ground ginger or fresh ginger works well here. Fresh ginger gives a brighter flavor, but ground ginger is great if that’s what you have on hand. Adjust according to your taste.
Pears: Ripe pears bring sweetness. If you can’t find them, other fruits like apples or even mashed bananas could work well.
B toppings: Sliced almonds add a nice crunch. If you want a nut-free option, try using seeds like pumpkin or sunflower seeds instead.
How Do You Ensure Fluffy Muffins?
One of the keys to fluffy muffins is not to overmix the batter. Overmixing can activate the gluten and make them dense. Here’s how you can achieve that perfect texture:
- Mix the dry ingredients thoroughly before adding the wet ingredients.
- Gently fold the wet mixture into the dry until just combined. It’s okay if there are a few lumps.
- Fill the muffin liners about 3/4 full to give them room to rise.
- Make sure your baking powder and baking soda are fresh; expired leavening agents can lead to flat muffins.
Following these tips will help you get those light and airy muffins every time!
Blueberry-Pear-Ginger-Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1/2 teaspoon cinnamon
Wet Ingredients:
- 1 large egg
- 3/4 cup plain Greek yogurt or sour cream
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Fruits:
- 1 cup finely chopped ripe pear (about 1 medium pear)
- 1 cup fresh or frozen blueberries
Topping (Optional):
- 1/4 cup sliced almonds
How Much Time Will You Need?
This recipe takes around 15 minutes for prep and about 20-25 minutes for baking. In total, you should set aside about 40-45 minutes, including cooling time. These muffins are quick to whip up and perfect for busy mornings!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Begin by preheating your oven to 350°F (175°C). Either lightly grease a 12-cup muffin tin or line it with paper muffin liners to make it easy to remove the muffins later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, all-purpose flour, whole wheat flour (if you’re using it), brown sugar, baking powder, baking soda, salt, ground ginger, and cinnamon. Stir these dry ingredients together until they are well mixed.
3. Whisk the Wet Ingredients:
In a separate bowl, beat the egg until it’s smooth. Then whisk in the Greek yogurt (or sour cream), melted butter (or oil), and vanilla extract. Mix until everything is well-blended and creamy.
4. Combine Wet and Dry Ingredients:
Now it’s time to merge the wet and dry ingredients. Pour the wet mixture into the bowl with the dry mixture and stir gently, just until combined. It’s important not to overmix, or the muffins might become tough.
5. Add the Good Stuff:
Carefully fold in the chopped pear and blueberries. Make sure they are evenly distributed, but again, don’t overdo it!
6. Fill the Muffin Cups:
Using a spoon or a scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. If you’re using sliced almonds, sprinkle them on top now for a nice crunch.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. It’s a good idea to check them around the 20-minute mark!
8. Cool and Serve:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Serve warm or at room temperature with your favorite beverage!
These muffins are not just delicious; they’re filled with wholesome ingredients that make a perfect snack or breakfast. Enjoy the sweet blend of blueberries, juicy pears, and the zing of ginger!
Can I Use Different Fruits in These Muffins?
Absolutely! While blueberries and pears work wonderfully together, feel free to swap in other fruits like diced apples, raspberries, or even chopped peaches. Just make sure they’re ripe for the best flavor!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly before freezing!
Can I Make These Muffins Vegan?
Yes, you can! Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), use non-dairy yogurt, and replace butter with coconut oil or a vegan butter alternative. They should still be delicious!
What If My Batter Is Too Dry?
If your batter seems too dry, you can add a splash of milk or some extra yogurt to achieve the desired consistency. It should be thick but still scoopable. Just add a little at a time until you’re happy with it!
