#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

  1. Pre-heat oven to 350 degrees and grease a muffin tin with non-stick spray or butter.
  2. In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.
  3. Beat together yogurt, oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
  4. 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

 

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