Very Blueberry Oatmeal Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chock full of delicious blueberries, these beautiful and nutritious muffins are perfect for a special breakfast. They use honey as sweetener, not sugar, and are made with whole wheat flour. Enjoy! Original recipe courtesy of Mrs. Beejee Herr - I've made some changes and now can call them my own :-) Ingredients:
1 1/3 cups quick oats |
2 cups white whole wheat flour |
1 1/2 cups unbleached flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
2 large eggs |
2 cups low-fat milk |
1/2-2/3 cup honey |
1/4 cup olive oil |
2 cups blueberries, fresh or frozen (if frozen, do not defrost before baking) |
Directions:
1. Combine dry ingredients (oats through nutmeg): reserve a few tablespoons of mixture to toss with blueberries.
2. Beat together eggs, milk, honey, and oil.
3. Add wet to dry ingredients and stir just until moistened.
4. Toss reserved dry mixture with blueberries; fold into batter just until combined.
5. Spoon batter into greased muffin tins and bake at 400 for 20 minutes; when done, run a knife around muffins and remove from pans to cool on wire rack.
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