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Blueberry Muffin Recipe with Oatmeal

Try this easy Blueberry Muffin Recipe with Oatmeal. Make a double batch and freeze some for easy breakfasts and snacks.

 

Try this easy Blueberry Muffin Recipe with Oatmeal. It's easy to make a double batch and freeze some for easy breakfasts and snacks. Healthy and delicious!

I call this blueberry muffin recipe “Blueberries with some Oatmeal Muffin” because there are so many blueberries that it’s complete blueberry overload. The muffin part is really only there to hold the blueberries together after baking.

I’ve made this blueberry muffin recipe twice in the past two days. This wasn’t intended but…sometimes things go wrong in the kitchen. And sometimes you want something badly enough that recreating your blueberry muffin recipe is the only possible choice.

I woke up the other morning to find Alan quietly sitting out on our deck. Which doesn’t sound that unusual except that it was Thursday. At 6:45 am. And he normally leaves the house for work around 5:30 so he can beat all that DC traffic.

He’d locked himself out of the house. But he didn’t want to wake us so he patiently waited until someone came downstairs so he could get back into the house to get his keys. Outside. Alone. With, as my friend Beth pointed out, no coffee.

Which is why I’m creating this blueberry muffin recipe. The man loves blueberry muffins and it’s the least I could do in exchange for that blissful hour of sleep.

Sometimes, I don’t have to think too hard about what I’m grateful for.

I make muffins often, which is why I’m puzzled as to how I could have forgotten to add the whole wheat flour the first time around. And not only that, but the batter was a much different consistency than normal, so you’d think I would have caught on that there was something seriously wrong with this blueberry muffin recipe. The moment I pulled them from the oven – I knew something was not right. Although these muffins aren’t your fluffy, high-rise variety, this batch was flatter than pancakes. Of course, Katie begged me to let her eat them anyway. Bless that child, she sees the good in everything!

This blueberry muffin recipe is not a sweet, bakery-type. They’re on the healthier side and have a lot of blueberry flavor. If you prefer a sweeter muffin, try sprinkling some turbinado sugar onto the batter after you put them into the tins. It adds a pretty, shiny top, too!

Try this easy Blueberry Muffin Recipe with Oatmeal. It's easy to make a double batch and freeze some for easy breakfasts and snacks. Healthy and delicious!

More delicious breakfast recipes:

The BEST Blueberry Oatmeal Muffins

The BEST Blueberry Oatmeal Muffins

Yield: 0

Ingredients

  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups buttermilk
  • 2/3 all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 cup brown sugar
  • 2 t cinnamon
  • 1 t baking powder
  • 1 t baking soda
  • 1 teaspoon salt
  • 1/4 cup vegetable or canola oil
  • zest and juice of one lemon
  • 2 eggs
  • 2 pints fresh blueberries
  • cooking spray

Instructions

  1. Preheat oven to 400° F.
  2. Combine oats and buttermilk in large mixing bowl. Allow to sit for at least 5 minutes.
  3. In another bowl, combine all dry ingredients (flours through salt).
  4. Add all remaining ingredients except blueberries to oat mixture; stir well.
  5. Add to flour mixture; stir just until moist. Gently fold in blueberries.
  6. Place liners into 18 muffin tins and spray with cooking spray. Scoop batter into liners (a 1/3 cup measuring cup is perfect).
  7. Bake at 400° for 18-20 minutes or until muffins are golden brown and cooked through.
Kristy Bernardo
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Simple Steps to Simplify Lunch | The Organized Parent

Thursday 22nd of August 2013

[...] up some healthy muffins. These are a great substitute for sandwiches and can be much healthier, too. The best part? Make a [...]

ARCpoint Labs of Grand Rapids

Tuesday 11th of June 2013

Got to add the oatmeal in there for health!

the wicked noodle

Thursday 20th of June 2013

Exactly!!

RedDawn10

Sunday 12th of May 2013

Just put these in the oven.. I can't wait to taste them... A good healthy start to a new healthy week..Thanks love..

the wicked noodle

Monday 13th of May 2013

Awesome! I hope you enjoyed them. xoxo

Mary@FitandFed

Saturday 23rd of June 2012

Hi Kristi! I made your muffins, actually a few times this week, and blogged about it with a link back here to your recipe. I love an abundance of blueberries in a blueberry muffin so I had to try yours-- loved them! And you are right, they are not overly sweet, not at all. Mine took a bit longer than 20 minutes, actually half an hour, which may not be surprising with my oven (poorly installed so that the door doesn't seal properly). With all your expertise, do you have a tip for when the top of the muffin is done but the inside is not? I put aluminum foil over the top and let them go longer-- that worked, though I'm sure it made the top less crispy.

the wicked noodle

Friday 29th of June 2012

How sweet to post my recipe! I'm really more chef than baker so I'm not sure I have a tip for that - especially since I would suggest putting foil over as you already did. That's actually never happened to me before, but if it did, I would probably decrease the oven temp by 25 degrees the next time I baked them. Hope that helps!

Kristi’s Blueberry Oatmeal Muffins | Fit and Fed

Saturday 23rd of June 2012

[...] been playing around with Kristi Bernardo’s Blueberry with Some Oatmeal Muffins from her blog The Wicked Noodle. They are blueberry muffins of the best kind, chock full of [...]

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