Breakfast is the hardest meal for me. I need something quick as I’m rushing to get to work…and I usually end up eating a sugary breakfast bar that I don’t even like but it’s something. I’ve got a whole day of playing with a sick little one who’s banished from school because of a fever and wheezing yesterday, so a little baking activity, it is! We also made homemade chocolate chip cookies. That post is coming!
These blueberry muffins are delicious. They’re a heartier muffin than most blueberry muffins (thanks to whole wheat flour and oats) and they store a little bit better for that reason. There ARE healthier ones out there — ones that use yogurt, for example. But let me have my joy dangit!
Get your ingredients together. Just do it. That’s the hardest part of this whole thing (because I know you see this picture and already want to quit if you’re like me). You’ll need oatmeal, whole wheat flour, milk salt, cinnamon (not pictured), vanilla extract, blueberries, butter, baking soda, 2 eggs, and light brown sugar.
In a large bow, mix together 1 1/2 cups whole wheat flour, brown sugar, rolled oats, cinnamon, baking powder, and salt.
If you’re lucky, you’ll have a little hand that wants to help you stir (aka get flour everywhere).
In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the flour mixture, add your wet ingredients then stir until both mixtures are just blended.
Like so…(I’m not sure why I felt the need to photodocument everything on thish simple recipe, but I did).
This little one on her sick day is a serious (and pantsless!) helper!
Toss the blueberries in some flour. I totally forgot this step but it really does help. Then gently fold the blueberries into the batter.
Put that goodness into your muffins cups.
Shove in the oven for 18 minutes or so and voila! You’ve got some delicious (and decently healthy) blueberry muffins!
Transfer them to a wire wrack after about 5 minutes so they don’t get soggy sitting in the muffin pan!
1 1/2 cups plus 1 tablespoon whole wheat flour, divided
3/4 cup old-fashioned rolled oats
1/2 cup lightly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons milk (I used whole milk…but use anything you have!)
1/4 cup unsalted butter, melted and cooled
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups fresh blueberries (you could probably use frozen blueberries though, too)
- Preheat the oven to 400 degree F. Line a muffin tin with paper lines (I prefer these) or spray a muffin tin pan with nonstick cooking spray.
- In a large bow, mix together 1 1/2 cups whole wheat flour, brown sugar, rolled oats, cinnamon, baking powder, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the flour mixture, add your wet ingredients then stir until both mixtures are just blended.
- The part that I ALWAYS forget. Toss the blueberries in with 1 tablespoon of flour before folding them into the batter. This prevents all of the blueberries from falling to the bottom of every muffin. Throw out the flour that doesn’t stick to the blueberries, stirring until just combined.
- Divide the batter among the muffin cups (it’ll seem like you should be making more than a dozen of these…but the batter is just dense). Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 5 minutes, then transfer to a rack to cool completely.