Meal
Ingredient
Occasion
Diet
Spring Reset Kitchen
Total Time
35 min + fermentation
Prep Time
15 minutes
Cook Time
25 minutes
Rating
These fermented blueberry oat muffins are gluten free, moist, and absolutely delicious. My husband says they’re “10 out of 10!” You’ll need the active soaking liquid from my fermented buckwheat bread, which acts as a starter in the fermentation process. These healthy blueberry oat muffins ferment overnight with rolled oats. If you have sprouted rolled oats, make these gluten free oat muffins instead! I make a point of preparing these fermented blueberry oat muffins when I make my buckwheat bread, so it takes a little planning ahead…this isn’t instant!
These fermented blueberry oat muffins are gluten free, moist, and absolutely delicious. My husband says they’re “10 out of 10!” You’ll need the active soaking liquid from my fermented buckwheat bread, which acts as a starter in the fermentation process. These healthy blueberry oat muffins ferment overnight with rolled oats. If you have sprouted rolled oats, make these gluten free oat muffins instead! I make a point of preparing these fermented blueberry oat muffins when I make my buckwheat bread, so it takes a little planning ahead…this isn’t instant!
Directions
Step 1
Make the Pre-batter. Mill 2 cups of rolled oats in a grain mill or blender until fine flour consistency. In a large bowl, mix together the freshly milled oat flour and remaining 1 cup of rolled oats with the active soaking liquid. Mix well, cover with seran, and allow to ferment at room temperature overnight or up to one day.
Step 2
Make the Final batter. Preheat oven to 375℉. Use a danish dough whisk to mix the fermented flour until course and chunky batter is formed. Batter will be stiff at first, so this may take a few minutes. Add the eggs, vanilla, maple syrup, salt and cinnamon to the batter. Stir well with danish dough whisk. Add the butter and walnuts and stir until well combined. Lastly, add the frozen blueberries and carefully stir into batter.
Step 3
Line a 12 x muffin pan with unbleached parchment muffin cups. Use a measuring cup or large cookie scoop to scoop the batter into each muffin cup, filling each to the top. Bake for 25 minutes at 375℉ until golden on top. Note: Oven times may vary.
Step 4
Remove the muffins from the oven and allow to cool on the stove in the muffin pan for 10-15 minutes. Transfer to a cooling rack when ready. Should not store on counter longer than 2 days.
Dairy-Free Tip:
This recipe can be made dairy-free by substituting the butter with coconut oil.
Watch how to make this
Watch how to make this
Notes
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