Hearty and wholesome whole wheat blueberry oat muffins. These are soon to become your favorite blueberry muffin.
My family loves blueberries. We eat them year round, but love them best in the summer months when we can pick them up fresh at the local farmer's market or from the local blueberry farm. This past summer, Mr. Two Sugar Bugs and I decided to plant a couple of our own blueberry bushes. Neither of us have much of a green thumb, so this is an experiment of sorts for us. We got a nice, small yield this summer, but I hear that it can take 2-3 years before we will really see a good production. Fingers crossed!
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When Sally at Sally's Baking Addiction posted her recipe for Blueberry Oatmeal Muffins this past summer, I knew I wanted to make them. I have loved oatmeal since childhood. My mom used to tell me that oatmeal is good for breakfast because "it sticks to your ribs and keeps you full". Somehow I have always believed that wisdom. 🙂 There is just something about adding oats to baked goods. I love the texture and the heartiness that oats add and I was intrigued with Sally's method for adding the oats and getting a tall and hearty muffin.
I made a couple of changes to her recipe, namely substituting some of the all-purpose flour with whole wheat flour and using brown sugar in place of the honey. And oh...my...gosh!!! These muffins are incredible! I'm pretty sure little e ate one, big E ate two, Mr. Two Sugar Bugs had one and I consumed the remaining eight. Oops! They were just so darn good and I could not help myself. I'm pretty sure I got in a long run that morning too, which no doubt helped me to justify eating that many muffins. 😉
These muffins freeze beautifully, so if they don't all get eaten warm from the oven, just pop them in a freezer bag and into the freezer. They can be defrosted in the refrigerator overnight. Or if you are like me and don't think that far ahead, they can be warmed in the oven (I love and use my Breville toaster oven) for about 6-7 minutes at 350°F. Enjoy!
Whole Wheat Blueberry Oat Muffins
- 1 cup old-fashioned oats
- 1 cup unsweetened almond milk any milk can work
- ¾ cup whole-wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup fresh or frozen blueberries do not thaw if frozen
- Combine the oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.
- Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl, combine the brown sugar, cooled melted butter, vanilla extract and egg. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add the blueberries and gently mix it all together.
- Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 16-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further. Muffins will stay fresh covered at room temperature for a couple days, then transfer to the refrigerator for up to one week. They also freeze well.
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