I cleaned out my freezer this last weekend and found a couple of bags of blueberries from last year. I thought I should use them so I decided to make some muffins. But not just any ol’ muffin – Oatmeal muffins.
How to Do it:
The first step is to mix up the dry and the wet ingredients separately.
In a large bowl, place all the dry ingredients and mix them.
In another bowl, place all the wet ingredients, except the blueberries and whisk until fully blended.
Next, make a well in the center of the dry ingredients,
then pour the wet ingredients into the hole.
Gently fold the ingredients together until all the dry mixture is wet (there is no more powder visible). Be careful not to over mix. When you over mix, the muffins are tough and don’t bake evenly. The tops form peaks instead of being round and even.
Now, carefully fold in the blueberries.
Brush the inside of the muffin tins with olive oil and place 1/4 cup of the batter into each muffin cup.
Bake for about 25 minutes or until a pick poked in the center comes out clean and the tops are golden.
Allow to cool on a wire rack and enjoy warm or cold. They freeze well too. Take them out of the freezer as needed!
© Copyright 2018 The Lazy Gastronome
Delicious muffins that are easy and good for you!
- 1 1/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup rolled oats
- 2 whole eggs
- 3/4 cup milk
- 1/4 cup olive oil
- 1/4 cup melted butter
- 1 teaspoon maple extract
- 1 cup blueberries
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Preheat oven to 375°
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In a large bowl, place all the dry ingredients and mix them.
-
In another bowl, place all the wet ingredients, except the blueberries and whisk until fully blended.
-
Next, make a well in the center of the dry ingredients, then pour the wet ingredients into the hole.
-
Gently fold the ingredients together until all the dry mixture is wet (there is no more powder visible). Be careful not to over mix. When you over mix, the muffins are tough and don't bake evenly. The tops form peaks instead of being round and even.
-
Carefully fold in the blueberries.
-
Brush the inside of the muffin tins with olive oil and place 1/4 cup of the batter into each muffin cup.
-
Bake for about 25 minutes or until a pick poked in the center comes out clean and the tops are golden.
-
Allow to cool on a wire rack and enjoy warm or cold. They freeze well too. Take them out of the freezer as needed!
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Always enjoy your recipes and this one looks so healthy and delicious! Thank you for sharing on Fiesta Friday!
Thanks Becky – My husband sure liked them – ate just about all by himself!
Mmmm, they look so good! I was cleaning my freezer as well, to make room for my end of season harvest, and found a bag of raspberries from last year. Maybe I will try your recipe, with my raspberries. :)
Oh that sounds good!! Let me know how they come out!!
Yum! These look good, I can just smell them baking! Thank you Helen for linking up at the #BloggingGrandmothersLinkParty 31! Shared x 4 ♥
Thanks Dee – thanks for stopping by!
these sound healthy-great. I’ve already printed out the recipe. I take it fresh blueberries will work as well as frozen.
Fresh work fantastic as well! You could also substitute any kind of berry! Thanks for stopping by.
I love blueberry muffins! I’m always on the hunt for recipes where I can substitute GF flour so my daughter can eat them, I find things like this, where oats make up the difference in flour, tend to work quite well. Can’t wait to try. Thanks for sharing at #HomeMattersParty
Instead of all-purpose flour a combination of gluten free all-purpose and almond meal would be good.
Thanks for stopping by!
Blueberries are usually not a favorite for me, but these muffins look s o delicious I may give them a try.
Thank you for sharing at The Really Crafty Link Party. Pinned.
You could use raspberries or blackberries too. Thanks for stopping by!
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We love blueberry muffins! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 552 and come back to see us real soon!
Miz Helen
Thanks Helen – I use a lot of blueberries. And now that I have a freezer, I’ll be freezing many more next year!! Thanks for stopping by.
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