#4 Wholesome Blueberry Oatmeal Muffins
In college, I was all about making muffins and breads. I lived for two years in a house off-campus with several other girls. Our freezer was always filled with bananas for baking, and we shared flour and sugar. Unfortunately, bananas are not grown in Texas where I live now, but blueberries are! This blueberry oatmeal muffin recipe is among my favorites that I baked for my housemates.
I love that they call for whole wheat flour, oats, and wheat germ (lots of fiber!), and don’t call for much oil. The yogurt keeps them very moist. In college I typically used frozen blueberries and they still turned out delicious. They taste best warm with a bit of butter, and they also freeze well.
Yield: 12 muffins
INGREDIENTS
- 1 ½ cups whole wheat flour
- 1 cup oats – old fashioned or quick cooking
- ¾ cup sugar
- ½ cup toasted wheat germ
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups plain yogurt
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup blueberries – fresh or frozen
INSTRUCTIONS
- Pre-heat oven to 350 degrees and grease a muffin tin with non-stick spray or butter.
- In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.
- Beat together yogurt, oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
- Carefully fold in the blueberries then pour batter into muffin tins, about 2/3 full. Bake for 30-40 minutes or until they are slightly golden brown on top and a toothpick comes out clean.
Recipe adapted from the Lemon Bowl