These blueberry-pear-ginger oatmeal muffins are a tasty treat! Packed with juicy blueberries, sweet pears, and a hint of ginger, they are moist and fluffy.
Every bite is a burst of flavor! I love having these muffins for breakfast or as a snack. They’re great with a cup of tea, and they make my kitchen smell amazing while baking!
Key Ingredients & Substitutions
Rolled Oats: Essential for a hearty texture, rolled oats provide fiber. If you prefer a gluten-free option, look for certified gluten-free oats.
All-Purpose Flour: This works great for structure, but you can swap it with whole wheat flour for added nutrition, or a gluten-free blend if needed.
Ginger: Fresh ginger gives a vibrant kick, while ground ginger adds warmth. Don’t have fresh? You can double the ground ginger. Or, if ginger isn’t your thing, consider cinnamon for a different flavor.
Yogurt/Sour Cream: These ingredients keep the muffins moist. Greek yogurt is a great choice, but you can replace it with applesauce for a lighter option.
Pear and Blueberries: These fruits make a delicious combo! If you have frozen blueberries, those work well, too. For the pears, any sweet variety will do; try using apples for a different taste.
How Do I Mix the Batter Without Overmixing?
Overmixing can lead to dense muffins, so it’s important to mix gently. Here’s how to do it:
- Combine dry ingredients and wet ingredients in separate bowls first.
- When adding wet to dry, use a spatula or wooden spoon; fold them together gently.
- Mix just until you see no dry flour. It’s okay if there are a few lumps!
- Finally, carefully fold in the fruit and nuts to avoid smashing them.
This technique keeps your muffins fluffy and airy, ensuring a delightful texture!
Blueberry-Pear-Ginger-Oatmeal Muffins
Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 3/4 cup plain yogurt or sour cream
- 1 cup diced ripe pear (peeled and cored)
- 1 cup fresh blueberries
- 1/4 cup sliced almonds (optional, plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20–25 minutes to bake. Overall, you’ll be enjoying your muffins in about 40–45 minutes. That’s quick and easy for a delicious homemade snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that heats up, line a muffin pan with paper liners or lightly grease it to ensure your muffins come out easily.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, ground ginger, and grated fresh ginger. Stir everything together until it’s well mixed and set aside.
3. Whisk Wet Ingredients:
In a separate bowl, whisk together the brown sugar and egg until smooth. Add the vegetable oil (or melted butter), vanilla extract, and yogurt (or sour cream). Mix until everything is combined and creamy.
4. Combine Wet and Dry:
Carefully add the wet mixture to the dry ingredients. Use a spatula to stir gently, just until combined. It’s important not to overmix—lumps are totally okay!
5. Add Fruits and Nuts:
Now, fold in the diced pear, fresh blueberries, and sliced almonds (if using). Gently mix just until the fruit and nuts are evenly distributed in the batter.
6. Fill Muffin Cups:
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. This leaves enough space for the muffins to rise without spilling over!
7. Top and Bake:
If you’d like, sprinkle a few extra sliced almonds on top of each muffin for a lovely crunchy topping. Then, pop them in the oven and bake for 20–25 minutes. They’re ready when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are delightful when served warm or at room temperature. Enjoy them with a nice cup of tea or coffee!
These muffins are packed with moist oats, sweet pears, and juicy blueberries, all brought together by warm ginger flavors. The crunchy almond topping is the cherry on top! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be substituted for all-purpose flour for a healthier twist. Just keep in mind that it may yield a denser muffin, so you might want to add a little more liquid to the batter.
Can I Replace the Oil with Applesauce?
Yes, you can substitute applesauce for the oil, using a 1:1 ratio. This will make the muffins lower in fat and add some extra sweetness. Just make sure to use unsweetened applesauce to avoid overpowering the other flavors!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to eat!
Can I Add Other Fruits or Nuts?
Definitely! Feel free to get creative by adding other fruits like apples, raspberries, or even chopped nuts like walnuts or pecans. Just make sure to adjust amounts so as not to overwhelm the batter.