Blueberry Oatmeal Chia Seed Muffins

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup all-purpose flour
• 1 cup white sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup rolled oats
• 1/2 cup chia seeds
• 1 cup orange juice
• 1/2 cup applesauce
• 1/2 cup cooking oil
• 2 eggs, beaten
• 2 cups blueberries
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Grease two 12-cup muffin tins with a little of the cooking oil, or line them if you have liners.

2. In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, salt, baking soda, and ground cinnamon.

3. Stir the rolled oats and chia seeds into the dry ingredients until evenly mixed.

4. In a separate bowl, whisk the orange juice, applesauce, remaining cooking oil, beaten eggs, and brown sugar until smooth.

5. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. Do not overmix.

6. Gently fold in the blueberries, reserving a few to scatter on top if you like.

7. Spoon the batter into the prepared cups, filling each about three-quarters full. Scatter the reserved blueberries on top.

8. Bake for about 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. The centers should reach 160°F (71°C) to make sure the eggs are fully cooked.

9. Cool the muffins in the tins for 5 minutes, then move them to a wire rack to cool completely.