Blueberry Oatmeal Muffins

I don’t usually make up my own recipes.  There are far too many good ones out there written by other people, and to be honest I’m not that creative.  People think I’m creative because I make stuff all the time, but really I’m just following other people’s instructions.  My Type A personality is happy that way.

That being said, I sort of made up a recipe last weekend.  I say sort of because I really just meshed two different recipes together.  And the end product actually turned out great!

So these blueberry oatmeal muffins were inspired by the recipe for Oatmeal Buttermilk Muffins and this recipe for Oatmeal Blueberry Muffins.

Blueberry Oatmeal Muffins
Makes 6 big muffins or 12 regular size

1 cup milk, any kind, unsweetened
1 cup oats
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup sugar
1 tbsp baking powder (yes one tablespoon)
1/4 tsp salt
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup oil
2 tbsp maple syrup
1 cup blueberries, fresh or frozen
1/2 cup chopped walnuts

In a small bowl stir together oats and milk.  Set aside to soak for one hour.  Mix flax egg and set aside.

Preheat oven to 400 degrees F.  In a large bowl, combine flours, sugar, baking powder and salt.  Then add oat mixture, flax egg, oil and maple syrup.  Stir just until dry ingredients are moistened.  Fold in blueberries and chopped walnuts.

Divide batter among muffin cups.  I used my big muffin pan to make six big muffins.  Bake at 400 degrees F for approximately 20-25 minutes.  Muffins are done when a toothpick comes out clean.

I really, really like oats and I like to put them in everything.  Smoothies, bars, cookies, muffins.  And I love the buttermilk oatmeal muffin recipe.  So it seemed natural to turn that recipe into a blueberry muffin recipe.

I thought these muffins were very tasty.  Benzo agreed.  The oats, wheat flour, flax and walnuts make them a little bit more substantial than just a white flour and white sugar blueberry muffin.  They were perfectly moist and did not crumble apart at all, even while warm.  I slathered them up with Earth Balance and thoroughly enjoyed myself.  🙂

I will say that the blueberry flavor is not as strong as in a regular blueberry muffin.  It was overpowered a bit by the walnuts I think.  So if you want a good blueberry flavor I would increase the amount of blueberries and decrease the walnuts (or leave them out all together).

I liked these so much that I think I may make a double batch this weekend to freeze.  That way we’ll have an easy breakfast on hand in a few weeks when we are zombie new parents.


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