Blueberry Oat Muffins

Oct 4, 2011

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 TuesdayTasty Tuesday, Totally Tasty Tuesday, What's Cooking Wednesday, and Homemaking Link-Up.


  1. Yum!!! I love recipes with oats!!

  2. Theses look delicious! Thanks for sharing =) Following you from blogging buddies and would love for you to stop by!


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