My favorite muffin has always been blueberry. I have not met one yet that I did not like. Except maybe the mini ones in the snack section at the grocery. Blech! When I was little, my favorite boxed muffin mix had a little can of real wild blueberries in it. It never occurred to me that there was a better way to make my own muffins.
If I remember correctly, the original recipe for these was on the back of a Quaker oat box many years ago and was created to be low-fat. But after a few ingredient upgrades, it's a keeper. If you're using frozen, try to get wild Maine blueberries. They are the tiny ones and make for a more visually pleasing and less messy muffin. In my humble opinion. It only makes 10 muffins, so, of course, I always have to double it.
Blueberry Oat Muffins
1 1/4 c whole wheat pastry flour
1 cup rolled oats
1/2 cup sugar or Sucanat
1 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon (opt.)
1 large egg
1/2 cup filtered water
1/3 cup canola oil (or coconut oil, melted)
1 cup blueberries, fresh or frozen, unthawed
Preheat oven to 400. Line muffin tins with paper liners. In a large bowl, stir together the first seven ingredients. In a medium bowl, whisk together egg, water, and oil. Stir egg/oil mixture into flour mixture, just until moistened. Gently, fold in blueberries. Using an ice-cream scoop, fill lined muffin tins 3/4 full. Bake 18-20 minutes or until just lightly golden. Cool on wire rack.
Linked to Tuesdays at the Table, Tempt My Tummy Tuesday, Tasty Tuesday, Totally Tasty Tuesday, What's Cooking Wednesday, and Homemaking Link-Up.