Okay, so some have said I have a bit of a muffin fetish. I'm here…
These Blueberry Oat Muffins by Juggling Act Mama for Busy Mom’s Helper are loaded with fresh sweet blueberries, hearty oats and a few chopped walnuts.
I don’t know about your house, but at mine mornings are a whir of activity. The kids seem to have turned into turtles overnight, moving as slowly as possible. Despite my constant coaxing, we’re nearly always running out the door with me saying ‘ComeOnWeAreGoingToBeLate’ with a muffin or granola bar half in my mouth! Having something quick and easy, but healthy and filling that we can grab as we hustle around in the morning is our saving grace sometimes.
These blueberry oat muffins fit the bill perfectly. Last summer, we picked so many blueberries, that I froze them in gallon-size bags. Now I just thaw the berries and in no time I can whip up a batch of these on the weekend. They make great in-between meal snacks, too. These will keep in the fridge for about a week, if they last that long!
Blueberry Oat Muffins
- 1-3/4 cups quick cooking oats uncooked, divided
- 2 teaspoons firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon wheat germ optional
- 1 tablespoon milled flax seed optional
- 1/4 teaspoon salt optional
- 1 cup milk
- 2 egg whites
- 1 teaspoon canola oil
- 1 teaspoon applesauce
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- 1/2 cup walnuts chopped
- Preheat the oven to 350-degrees. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.
- Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.
- Once you are done toasting the oats and nuts, set the walnuts and 1/4 cup of the oats aside for the topping.
- Preheat the oven to 400-degrees and prepare a muffin pan with paper liners or coat with cooking spray.
- To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
- Spoon the batter evenly into the muffin cups, taking care not to fill more than 3/4 of the cup. Top with the remaining oat and walnut mixed.
- Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.
You can also double the recipe and make a big batch to freeze. After they cool completely, wrap them individually in plastic wrap, then slide them into a gallon-size freezer bag. They’ll keep for a couple weeks in there and are great to have on hand. To thaw, just remove them from the freezer bag and set the individual muffins in the refrigerator overnight.
Love Homemade Muffins?
Try one of these other delicious recipes from Juggling Act Mama:
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