So, things have been a liiitle crazy around here lately, so some quick and easy meals have been a must. These muffins have been my grab and go-to for breakfast pretty much every morning last week, not to mention a few quick lunches and snacks mixed in as well!
Luckily, I don’t feel too badly about making two of these and a handful of cherries my impromptu lunch because of all the good stuff that fills them up!
The recipe I derived these muffins from calls for you to process the oats in a food processor to make oat flour, but I prefer the texture difference of using the whole oats instead. Plus, I almost doubled the amount of blueberries used in the batter because…why not?! Who doesn’t est a blueberry muffin wishing there were just a few more blueberries scattered in there?
Make sure to give the frozen blueberries a toss in flour before mixing them into the batter, that way they won’t all sink to the bottom. You could use fresh blueberries if you have them, but for some reason I can never keep fresh blueberries in the house long enough to do anything other than eat them by the handful!
Go ahead a fill the muffin cups almost o the top, that way you’ll get big, puffy muffins. I also think next time I make these I’ll sprinkle some dry oats on the top for even more texture.
These will keep for about a week, but they are also great to freeze. I think they will be one of my “make before baby comes projects.” I wouldn’t mind having a dozen or so of these in the freezer for late night feeding snacks!
Recipe: Blueberry Oat Muffins
- 1 2/3 cups oats
- 2/3 cup all-purpose flour
- 1/2 whole-wheat flour
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup canola oil
- 2 large eggs
- 2 1/2 cups frozen blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar
- Preheat oven to 400°.
- Mix flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
- Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
- Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.