Hi friends! We’re talking about blueberries and blueberry oat muffins today.
Don’t you just love fresh blueberries, especially when they’re in season, making them both affordable and abundant? I do! You can do so much with these little blue morsels.
- Eat them fresh – no enhancements needed, just a little washing and pop them into your mouth for a nourishing snack
- Drop a few blueberries in a glass of water for a refreshing change from plain water
- Add them to a smoothie, like a Blueberry Banana Smoothie, or a bowl of yogurt
- Clean them and freeze for later use
- Eat them, fresh or frozen, covered with a little milk
- Make a fresh blueberry vinaigrette
- Top your favorite cereal with a handful of blueberries
- Toss blueberries with a green salad for a colorful, sweet, and nourishing addition
- Use them in a homemade Blueberry Breakfast Bar
- Fold them into quick breads, like this Zucchini Bread with Blueberries and Lemon
- Bake some blueberry muffins
Blueberries are versatile, sweet, and juicy. Those are wonderful reasons for eating them, but they also score high for their nutritional value. Consider this. One cup of fresh blueberries are relatively low in calories with right around 80 calories. They’re also low in fat, saturated fat, and sodium. Additionally, they’re high in fiber, with 3.6 gm per one cup serving of fresh berries. And they’re a very good source of Vitamin C, Vitamin K, and manganese. Blueberries are also high in antioxidants and anthocyanins. Seeing all that, it makes sense to incorporate them into our diets when they’re available.
An easy way to do this is to bake some blueberry muffins. I’m not talking about the box mix with the little can of blueberries. Oh, no, today’s recipe is the real deal – mouth-watering, homemade blueberry muffins filled to the brim with fresh blueberries. These muffins aren’t like the typical airy, cake-like thing you buy at the store. I made these with whole grains, like old-fashioned oats and whole wheat pastry flour. This provides added fiber and nutrients for delicious, wholesome, Blueberry Oat Muffins. If you aren’t able to find whole wheat pastry flour, you can substitute white whole wheat flour. The muffins will still be good, just a bit more dense.
My family loves these muffins. They disappear pretty quickly after coming out of the oven. I hope you enjoy them as much as we do!
Note: If using the Master Muffin Mix, just substitute one jar (about 3 1/3 c.) of the mix for the dry ingredients in the recipe below.
Blueberry Oat Muffins
- 2 c. whole wheat pastry flour ** See Note
- 1 c. old-fashioned oats ** See Note
- 2 Tbsp. ground flax seed ** See Note
- 2/3 c. sugar ** See Note
- 1/2 tsp. salt ** See Note
- 1 Tbsp. baking powder ** See Note
- 2 eggs
- 1/2 c. vegetable oil
- 1/2 c. Greek yogurt
- 1/2 c. milk
- 1/2 Tbsp. vanilla
- 1 Tbsp. fresh lemon zest
- 1 1/2 c. fresh blueberries
- 1 Tbsp. Turbinado sugar
- Preheat oven to 400° F. Prepare muffin tins by spraying bottoms of muffin cups with non-stick pan spray or lining them with paper muffin cups.
- In a large bowl, mix together the whole wheat pastry flour, old-fashioned oats, ground flax seed, sugar, salt, and baking powder.
- In a separate, smaller bowl, whisk together the eggs, oil, Greek yogurt, milk, vanilla, and lemon zest. Make a small "well" in the center of the dry ingredients and pour the egg mixture into the dry ingredients. Gently mix all the ingredients together just until the dry ingredients are evenly moistened.
- Fold clean blueberries into the batter. Do not overmix.
- Fill muffin cups 2/3 to 3/4 full. This recipe should make about 18 - 20 muffins. Sprinkle tops of muffins with a small amount of turbinado sugar.
- Place muffins in oven and bake at 400° F for about 15 minutes, or until muffins are golden brown. Remove from oven and immediately cool on wire rack.