My aunt introduced me to this wonderful recipe many years ago, not sure where she got it from, but it’s become a regular in my kitchen. These muffins have been my go to when I have fruit that are begging to be eaten! They aren’t too packed with sugar making it a healthier choice. I always use whole wheat flour and organic oats, which makes it a great breakfast-to-go snack.
I love making these muffins with my nieces and they love eating them as much as making them. Now with Emilia around, I’m sure it will be a hit with her, once she’s a little older.
I baked them recently for a dear friend and added some flaxseeds to help with her breastfeeding (not sure if it helps, but sometimes the support is just as good).
This recipe makes roughly a dozen muffins, so I usually double it up when I want a bigger batch to give away.
Blueberry Oat Muffins
- 1 cup of organic rolled oats (I usually buy the big PC pack)
- 1 cup of buttermilk
- 1/2 cup of brown sugar
- 2 cups of whole wheat flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of canola oil
- 1 egg well beaten
- 1/2 cup of fresh blueberries (or any fruit of your choice really. If you want to use dry fruit I would add more, about 3/4 to 1 cup)
Optional: 1-2 tablespoons of ground flaxseed.
- Combine the oats and the buttermilk in a mixing bowl and let it sit for at least 30 minutes to an hour.
- Preheat oven at 400 degrees.
- Sift flour, salt, baking soda and baking powder.
- Add the beaten egg, brown sugar and oil in separately into the oat-buttermilk mixture. Stir well after each addition.
- Stir in the dry ingredients.
- Add the blueberries.
- Line your muffin tin and add the batter.
- Bake in the oven for about 15-20 minutes at 400 degrees (really depends on your oven, once they are golden they are ready)