Oatmeal Blueberry Muffins

Made with ground oats, whole wheat flour, and just a touch of white flour, these Blueberry Oatmeal Muffins are mostly whole grain.  They make for a perfect low-guilt breakfast or after-school snack treat!
CLICK HERE TO PIN THIS FOR LATER

I love blueberries.  I think they may be my favorite fruit.  But, you know, I've never been a big fan of blueberry muffins - at least not of 'traditional'  blueberry muffins.

To me, many blueberry muffins are kind of like yellow cake with some blueberries tossed in.  Not that there's anything wrong with that - it's just not my thing.

I love blueberries.  I think they may be my favorite fruit.  But, you know, I've never been a big fan of blueberry muffins - at least not of 'traditional'  blueberry muffins.

Now these, these blueberry muffins - I love!

I was so excited to find this recipe for Blueberry Oatmeal Muffins.  These have a wonderful flavor and a moist, dense texture.  Not at all like cake - more like a moist and flavorful bran muffin.  And that texture and flavor is what I especially love about them.

Oh, and you know what else?  They're actually pretty healthy!

Made with ground oats, whole wheat flour, and just a touch of white flour (2/3 of a cup spread across about 16 muffins), they're {mostly} whole grain.  To make them even more guilt-free, I replaced the small amount of canola oil called for in the original recipe with unsweetened applesauce.

Oh, and you know what else?  They're actually pretty healthy!

I've been eating one of these muffins for my snack every day this week ... and they'll be one our go-to after-school snacks once Little Miss H. goes back to school in a couple of weeks.  Loaded with fresh blueberries, they're total snacking yum.

I find it kind of funny that the original source of this recipe is a cookbook about cooking for your baby.  I'm certainly not a baby, but I sure love these muffins!  Young or 'old,' I think you'll find these muffins to be a tasty treat.

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Instagram, bloglovin', or subscribe by Email.  We'd love to have you back soon!

{Mostly} Whole Grain Blueberry Oatmeal Muffins

Source:  Adapted from First Foods:  Baby Steps to a Lifetime of Healthy Eating, as published by Cooking Light magazine

(Printable recipe)

Ingredients

• 1 2/3 c. quick-cooking oats
• 2/3 c. all-purpose flour
• 1/2 c. whole wheat flour
• 3/4 c. light brown sugar
• 2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 c. buttermilk
• 1/4 c. unsweetened apple sauce (or canola oil)
• 2 eggs
• 2 c. blueberries + 2 T. all-purpose flour

Directions

1. Place oats in a food processor; pulse a few times until they are like coarse cornmeal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda, and salt; stir well.
2. In a separate bowl, combine buttermilk, eggs, and applesauce (or oil). Make a well in the center of the dry ingredient mixture; add wet ingredients and stir just until moist.
3. Toss berries with the 2 T. of flour and gently fold into the batter.
4. Spoon batter into 16 muffin cups coated with cooking spray, filling the cups pretty full.
5. Bake at 400 degrees for 20 minutes, or until muffins spring back when lightly touched in the center. Remove from pans immediately. 

(NOTE: If desired, muffins tops may be sprinkled with a bit of granulated or turbinado sugar prior to baking.)

Enjoy!

Please enjoy these other breakfast treats from The Kitchen is My Playground ...

Baked Blueberry Buttermilk Pancakes

Double Blueberry Muffins with Citrus Sugar

Applesauce Muffins

Glazed Poppy Seed Muffins with Strawberry Butter

Grandma's Old-Fashioned Doughnuts

CLICK HERE TO PIN THIS FOR LATER

Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links, at no additional cost to you. Thank you for supporting The Kitchen is My Playground when you shop at Amazon.com.