Healthy Blueberry Oat Muffins

Since when did muffins become a dessert?

Lemon poppy seed. Raspberry lemon-glazed. Chocolate chip. Strawberry coffee cake. Cake is using muffins as a disguise to sneak itself into our breakfasts! I mean, have you had Costco muffins? Tell me those are not small, individual cakes.

But I am bringing back the healthy muffins! If only for just this once... (I still love you, Costco muffins!) These muffins you can eat for breakfast and actually feel good about! The recipe calls for 1 1/4 cups rolled oats and a full cup of blueberries. There is no butter and only 1/4 cup of sugar. Not bad, considering what muffins have become. And these were perfect for bringing along on my camping trip. (You can see the pictures from that trip here.) Simply store them in a plastic container, seal the lid, and pack them up! If possible, make them as close as possible to your departure day. That way, they'll be fresh!

For another fun camping breakfast, try eggs in a bag! Here's the recipe!

For the oats, I used Trader Joe's Rolled Oats (pictured above).

I also used white whole wheat flour. White whole wheat flour is healthier than all-purpose flour because it contains germ (full of nutrients) and bran (full of fiber). It is also less processed. It has all the health benefits of whole wheat flour, but bakes better and can more easily replace all-purpose flour in a recipe. I recommend using it for these muffins (and, in fact, all recipes), but it is not required.

 

A sprinkling of cinnamon enhances the taste and appearance!

 

Here's the recipe! Join the healthy muffin movement.

Ingredients:

• 1 1/4 cups uncooked rolled oats
• 1 1/4 cups flour (recommended: white whole wheat flour)
• 1/4 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 egg
• 1/4 cup canola oil
• 1 cup fresh or frozen blueberries
• a sprinkling of cinnamon 

1// Preheat the oven to 425°F.

2// Combine the oats, flour, sugar, baking powder, and salt.

3// In a separate bowl, combine the milk, egg, and canola oil.

4// Add the liquid ingredients to the dry ingredients. Mix using a spoon. Do not over mix.

5// Fold in the blueberries.

6// Fill the muffin cups 2/3 full (makes 12 muffins).

7// Sprinkle cinnamon on the top of each muffin.

8// Bake for 17 minutes, until slightly brown on top. If they need more time, put them back in for 2 minutes intervals until done.