Lately, I have been obsessed with making muffins. Not only are they an acceptable dessert for breakfast, but with a few substitutions they are actually incredibly healthy. This muffin, in particular, is like a grab-and-go bowl of nutritious oatmeal with lots of whole grain goodness and the added power of antioxidant rich blueberries. I normally like to take my time in the morning; relax, drink coffee and enjoy my breakfast.  However, I’ve been working all 6am shifts recently and need something quick to eat before I leave. Buttermilk and applesauce are key to keeping these muffins moist and tender without the addition of any butter or oil. I sprinkled them with coarse lemon sugar right before baking and spread them with homemade almond butter. Even Romain loved these muffins and he had no idea he was eating something good for him!

Blueberry Oatmeal Muffins

I added a new easy recipe feature to my blog so that it will make the recipe itself easier to print. Let me know what you think! I am always open to criticism and your opinions.


Blueberry Oatmeal Muffins
Recipe type: Muffins
Cuisine: American
Cook time: 
Total time: 

Serves: 16

These are perfect for a healthy breakfast on the go. You will be surprised how moist and flavorful they are without any butter or oil!
  • 1⅔ cups quick-cooking oats
  • ⅔ cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ cup wheat germ
  • ¾ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ cups low-fat buttermilk
  • ¼ cup unsweetened applesauce
  • ¼ cup ground flax seed
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • Course lemon flavored sugar

  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.


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