Ginger Blueberry Oatmeal Muffins

Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats. Plus a spoonful of vanilla glaze to make everything that much better.

We can’t get enough of these muffins — the ginger and vanilla make the batter insanely delicious. There’s a nuttiness from a couple tablespoons of sesame seeds as well as oat flour — don’t worry, it’s easy to make at home. These are not your average muffins. They are perfect for breakfast or snacks — we actually find them to be more filling than your usual muffin.

How to Make the Best Ginger Blueberry Muffins

I mentioned we add oat flour to these. Oat flour adds a mild nutty flavor, but still takes a backseat to vanilla, ginger and the blueberries. It’s soft and behaves nicely, just like wheat flour.

To make it, simply throw it into your food processor or blender and pulse until finely ground. It doesn’t need to be ultra fine — ours usually isn’t and it works perfectly fine in these blueberry muffins. I should mention that you can buy oat flour — we like Bob’s Red Mill. Anything you buy will most likely be finer than homemade. That’s okay.

We add the oat flour to some all-purpose flour, baking powder and salt. We throw in sesame seeds, too. I know not everyone loves them, so feel free to leave them out. They do add a really nice nuttiness, though.

We always have sesame seeds on hand and make our own homemade tahini often — that’s just a paste made from sesame seeds. It’s a key ingredient to this popular hummus recipe.  

The wet ingredients are just as simple. Sugar, oil, an egg, vanilla and 2 whole teaspoons of freshly grated ginger. If you can find fresh blueberries, use them. If not, do what we did and use frozen. We really like the frozen wild blueberries (Wyman’s — in the blue bag). While the muffins are still warm, we add a simple glaze made from powdered sugar, milk and vanilla. It’s mouthwatering to watch it slowly drip down the muffins.

After glazing it’s up to you when you eat them. They are great warm, but do last a while at room temperature. I’d suggest leaving them out a day or two at room temperature, but if you need them to last longer, store them covered in the fridge. When you’re ready to eat one, it doesn’t hurt to microwave for a few seconds to warm it up again.