Friday, November 18, 2011

Blueberry oatmeal muffins: a recipe

Blueberry oatmeal muffins
After focusing my time on making lots of soups and desserts lately, I  realized that I need to think a bit about breakfast again.

I'm back in a breakfast rut.

There are only so many ham-and-cheese mini paninis* that a person can eat in one week without crying uncle.


I found this recipe via Cooking Light (yes, I know, what a shock). I like it because it has quite a bit of oatmeal in it so I don't even have to use the cake-masquerading-as-breakfast ruse: this is actually designed for breakfast.


I dipped into my stash of frozen blueberries that I picked and put up in August, but any frozen berry would work here. Raspberries might be nice. Or even raisins.

Pulse the oats until they look like a coarse meal

Tossing the frozen berries with flour keeps the batter from turning bright blue

The batter should fill about 18-20 muffin cups

(* I put one slice of Cabot Seriously Sharp Cheddar and one slice of deli ham on one of those 100-calories thin buns and toast it in a panini press for about 3 minutes -- love it because it's portable!)

Blueberry Oatmeal Muffins (adapted slightly from recipe by Jennifer Martinkus in Cooking Light)

1 2/3 cups quick-cooking oats
2/3 cup flour
1/2 cup whole wheat flour
3/4 cup light brown sugar (packed)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk **
1/4 cup canola oil
zest of one small lemon
2 eggs
2 cups frozen blueberries
2 tablespoons flour
2 tablespoons sugar

Preheat oven to 400 degrees.

Pulse oats in a food processor until they resemble coarse meal. Place in a large bowl. Add the flours and next 5 ingredients (through salt) to oats; stir well. Make a well in the center.

Combine buttermilk** and next 3 ingredients. Add to flour mixture; stir just until moist.

In a small bowl, toss berries with 2 tablespoons flour, then gently fold into batter. Spoon batter into paper-lined muffin cups; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake for 20 minutes or until muffins spring back when touched lightly in center. Cool on a wire rack.

(** To make your own buttermilk for this recipe, just add 1 1/2 tablespoons of white vinegar to the milk and let stand for about 5 minutes.)


  1. Ah, I've been thinking about making a simple breakfast muffin. This looks perfect. I might try a mix of blueberries and raspberries. Thanks!

  2. Sounds like the perfect breakfast to me.

  3. Great recipe! I'll be making these during Christmas when Mario's family is in town.

  4. These are just the right amount of sweetness. Will make these often! Thank you!