{"id":1418,"date":"2026-01-18T17:24:27","date_gmt":"2026-01-18T22:24:27","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1418"},"modified":"2026-01-18T17:24:27","modified_gmt":"2026-01-18T22:24:27","slug":"muffins-a-lavoine-aux-bleuets","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1418","title":{"rendered":"Muffins \u00e0 l&#8217;avoine aux bleuets"},"content":{"rendered":"\n<p><strong>Source<\/strong> : <a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/blueberry-oat-breakfast-muffins-recipe\">https:\/\/www.kingarthurbaking.com\/recipes\/blueberry-oat-breakfast-muffins-recipe<\/a><\/p>\n\n\n\n<p><strong>Notes <\/strong>: Donne 12 muffins<\/p>\n\n\n\n<p>Je fais la farine d&#8217;avoine en pulv\u00e9risant les flocons d&#8217;avoine dans le m\u00e9langeur.<\/p>\n\n\n\n<p><strong>Ingredients : <\/strong><\/p>\n\n\n\n<p>Muffins<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 cups (135g)\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/oat-flour\">King Arthur Oat Flour<\/a><\/li>\n\n\n\n<li>1 cup (120g)\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/unbleached-all-purpose-flour\">King Arthur Unbleached All-Purpose Flour<\/a>\u00a0or\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/gluten-free-measure-for-measure-flour\">King Arthur Gluten-Free Measure for Measure Flour<\/a><\/li>\n\n\n\n<li>3\/4 cup (149g) granulated sugar<\/li>\n\n\n\n<li>2 teaspoons baking powder<\/li>\n\n\n\n<li>3\/4 teaspoon table salt<\/li>\n\n\n\n<li>1\/2 teaspoon\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/vietnamese-cinnamon\">cinnamon<\/a><\/li>\n\n\n\n<li>3\/4 cup (170g) milk, whole preferred; cold<\/li>\n\n\n\n<li>3 large eggs, at room temperature<\/li>\n\n\n\n<li>1\/3 cup (67g) vegetable oil<\/li>\n\n\n\n<li>1 teaspoon\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-pure-vanilla-extract\">King Arthur Pure Vanilla Extract<\/a><\/li>\n\n\n\n<li>3\/4 cup (128g) blueberries, fresh or frozen<\/li>\n<\/ul>\n\n\n\n<p>Toppings (optional)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons (14g)\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/rolled-oats\">King Arthur Rolled Oats<\/a><\/li>\n\n\n\n<li>1 tablespoon (12g) granulated sugar<\/li>\n\n\n\n<li>1\/4 teaspoon\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/vietnamese-cinnamon\">cinnamon<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>Directions :<\/strong> <\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 350\u00b0F. Grease the wells of a\u00a0<a href=\"https:\/\/shop.kingarthurbaking.com\/items\/king-arthur-standard-muffin-pan\">standard muffin pan<\/a>\u00a0or line with baking cups. Set aside.\u00a0<\/li>\n\n\n\n<li>In a large bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon.\u00a0\u00a0<\/li>\n\n\n\n<li>In a medium bowl or large measuring cup, whisk together the milk, eggs, vegetable oil, and vanilla until well combined.\u00a0<\/li>\n\n\n\n<li>Pour the liquid ingredients into the dry ingredients. Using a flexible spatula, stir to combine.\u00a0\u00a0Perfect your technique<a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2013\/09\/08\/too-blue-the-secret-to-baking-with-frozen-blueberries\"><\/a>Blog<a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2013\/09\/08\/too-blue-the-secret-to-baking-with-frozen-blueberries\">The secret to baking with frozen blueberries<\/a>By PJ Hamel<\/li>\n\n\n\n<li>Fold in the blueberries until just combined.\u00a0<\/li>\n\n\n\n<li>Spoon about 1\/4 cup (roughly 67g) of the batter into each prepared muffin well, filling them nearly full. A leveled\u202f<a href=\"https:\/\/www.kingarthurflour.com\/shop\/items\/scone-and-muffin-scoop\">muffin scoop<\/a>\u202fof batter is the right amount.\u00a0<\/li>\n\n\n\n<li>In a small bowl, stir together the topping ingredients. Sprinkle the topping evenly over the muffins.\u00a0<\/li>\n\n\n\n<li>Bake for 23 to 25 minutes, or until a toothpick or thin knife inserted into the middle of one of the center muffins comes out clean and the muffin tops are lightly golden.\u00a0<\/li>\n\n\n\n<li>Remove the oat muffins from the oven, and after 5 minutes (or when they&#8217;re cool enough to handle), transfer them to a rack to cool slightly. Serve warm, or at room temperature.\u00a0\u00a0<\/li>\n\n\n\n<li>Store leftovers in an airtight container at room temperature for 2 to 3 days; freeze for longer storage.\u00a0<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"bakers-tips\">Tips from our Bakers<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If you are using frozen blueberries and don\u2019t want streaks of purple in your batter, rinse and drain them before folding into the batter.\u00a0<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Source : https:\/\/www.kingarthurbaking.com\/recipes\/blueberry-oat-breakfast-muffins-recipe Notes : Donne 12 muffins Je fais la farine d&#8217;avoine en pulv\u00e9risant les flocons d&#8217;avoine dans le m\u00e9langeur. Ingredients : Muffins Toppings (optional) Directions : Tips from our Bakers<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,13],"tags":[],"class_list":["post-1418","post","type-post","status-publish","format-standard","hentry","category-dejeuners","category-muffins"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1418"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1418\/revisions"}],"predecessor-version":[{"id":1419,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1418\/revisions\/1419"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}