These muffins are a great start to a winter morning. They are festive, beautiful and contain blueberries and cranberries. They are made with oat flour as well.
This blog post is sponsored by The Quaker Oats Company however all opinions are my own.
Why You Should Make These Blueberry Cranberry Oat Muffins
These muffins are beautiful, with cranberry and blueberry colors in the middle, your family will love them. These muffins are made with oat flour, you make the flour yourself with Quaker Old Fashioned Oats. They are easy to make, have minimal ingredients and they have an optional icing if you’d like something more decadent.
Ingredients you’ll need for these Blueberry Cranberry Oat Muffins
All measurements are found in the recipe card
Cranberries. Frozen and thawed or fresh will work best.
Quaker Old Fashioned Oats. We will be blending them into a flour for this recipe.
Zero Calorie Sweetener. This will give us a sweet and tart flavored muffin without the added sugar.
Almond Milk. Any nut milk will work, but I prefer almond.
Almond Extract. This offers a sweet flavor to the muffins and pairs great with cranberry.
Egg. Can also sub a flax egg.
Pinch of Salt.
How To Make These Blueberry Cranberry Muffins
Step 1 Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases. Put 2 cups of the oats into a food processor and blend them until they form a fine flour. Then add the almond milk, sugar, egg, baking powder, and cinnamon and blend together to give smooth and sloppy mixture similar to pancakes.
Step 2 Tip the mixture into a large bowl and gently stir in the blueberries & cranberries until mixed through. Divide the mixture evenly among the 12 muffin cases. You will have some leftover. You can either add to another muffin tin or discard the last little bit. More details are in the recipe card below.
Tips for these Blueberry Cranberry Oat Muffins
What is zero calorie sweetener?
This is a sweetener found in the sugar aisle typically a powder blend made with stevia or monk fruit. You may use your zero calorie sweetener of choice for this recipe.
Yes, you can replace the almond extract with vanilla extract.
They will keep for up to 6 days in the refrigerator or you can store them in an air tight bag to keep in the freezer for up to 3 months. be sure to defrost before enjoying.
Yes, any unsweetened milk will work in place of the almond milk.
Once you’ve had some fun with this recipe, join me in another Quaker activity you may remember: the Quaker Good Call Challenge!
Quaker believes life’s circumstances should never be a barrier to good nutrition, so they’ve committed to donating $125,000 to Feeding America® this year to help families facing food insecurity across the country. This will help secure at least 1.25 million meals*! They’re also encouraging us all to get involved by joining the Challenge. It’s a simple way we can help give back this holiday season!
All you have to do is look for spare change around your home, collect it in an empty canister or container (like after you’ve enjoyed your Quaker Oats!), and take it to a participating Coinstar kiosk location (excludes NY, SD, VT) by December 31, selecting Feeding America to submit your donation. I hope you’ll join me in taking the Challenge!
*The monetary equivalent of meals will be donated. $1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Quaker has committed $125,000.00. Valid: October 20 – December 31, 2021.
Other Recipes To Try:
Blueberry Cranberry Oat Muffins
- 2 cups Quaker Old Fashioned Oats
- ½ cup Unsweetened Almond Milk
- ½ cup Zero Calorie Sugar
- 1 tsp Almond Extract
- 1 Egg
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- ⅓ cup Blueberries
- ⅓ cup Cranberries
- Pre heat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
- Put 2 cup of the oats into a food processor and blend them until they form a fine flour.Then add the almond milk, sugar, egg, baking powder, and cinnamon and blitz together to give smooth and sloppy mixture similar to pancakes.
- Tip the mixture into a large bowl and gently stir in the blueberries & cranberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. You will have some leftover. You can either add to another muffin tin or discard the last little bit.
- Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
- Optional:once cooked whisk 1 cup of powdered sugar with 1 tbsp almond milk. Form an icing and top muffins with icing.