Blueberry Oatmeal Muffins

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Any Olympian knows that the key to a good performance is a tasty breakfast.  Sometimes you don’t have time to prepare a fine, 3-course breakfast so we’ve come up with a few quick-out-the-door alternatives. Cue the muffin train! Muffins are brilliant in my book. You can basically customize them with whatever ingredients you’d like: whether they’re vegan, gluten-free, chocolatey… the possibilities are endless. For the purposes of this post, I’m going to show you how to make these delicious Blueberry Oatmeal Muffins.

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They’re packed full of protein, fiber, and good sugars that will kick-start your day off the right way. These also contain fresh blueberries instead of those freeze-dried, blueberry-esque bits that are in most premade muffin mixes. Don’t get me wrong, sometimes those muffin mixes are great in a pinch. My husband has a unique fondness for the Martha White Blueberry muffin mixes – but unfortunately they’re super hard to find around here most of the time. 

One of the cool things about this recipe is that you can tweak it to better fit your different dietary needs. If you’re gluten-free, just swap the flour for some other gluten-free flour. If you’re vegan, swap for some vegan butter, switch out the eggs for a banana or applesauce, and change your sugar for Agave or another vegan-friendly sugar substitute.

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These muffins were very well received by adults and children alike. And the best part is, they didn’t survive the weekend. I say that’s a win-win, but enough about talking about these muffins – let’s make some.

Blueberry Oatmeal Muffins

Easy & Delicious

Makes: 16-18 muffins

Ingredients:

  • 1/2 cup of unsalted butter, cold and cubed
  • 1 cup of sugar + extra for sprinkling (you can substitute with honey, agave, or other sugar substitutes)
  • 3 teaspoons of pure vanilla extract
  • 1 lemon, zested and juice of half
  • 2 eggs, room temperature
  • 1 1/2 cup of sour cream or Greek yogurt
  • 2 cups of oatmeal – steel rolled oats are preferable but in a pinch any old-fashioned oats will do.
  • 1 1/2 cup of whole wheat flour
  • 1 cup of unbleached AP flour
  • 1 1/2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tbsp of ground cinnamon
  • 1 cup of fresh blueberries, feel free to add more if you fancy fruitier muffins.

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Directions:

  1. Preheat your oven to 425F. Don’t freak out, there’s a method to our high temperature madness.
  2. Cream the butter and sugar together until it’s light and fluffy.
  3. Add in your eggs one at a time, and mix until smooth.
  4. Toss in your vanilla extract and sour cream and mix until smooth.
  5. Juice half of your lemon and add it and the lemon zest to the mixing bowl as well. BlueberryOatmealMuffins_NerdsAndNomsense (3 of 13)
  6. In a separate bowl, combine all of your remaining dry ingredients and then add them in 2 or 3 batches to your mixing bowl until everything is nice and combined. Your batter will be quite thick, and that’s what we’re going for. PROTIP: When making muffins you’ll want your batter to be thicker/denser than normal. Remember, we’re not making cupcakes here people. BlueberryOatmealMuffins_NerdsAndNomsense (4 of 13)
  7. Gently fold in your blueberries, save a few for placing on top of each muffin before they hit the oven.BlueberryOatmealMuffins_NerdsAndNomsense (5 of 13)
  8. Prepare your muffin tins either with or without muffin liners, it’s up to you.
  9. Fill each muffin tin so that there is a nice mound over the top of the ‘fill line’. The thicker batter and higher baking temp combo will help your muffins rise instead of spread out. BlueberryOatmealMuffins_NerdsAndNomsense (6 of 13)
  10. Top with a few blueberries and sprinkle with some additional sugar then bake in the oven at 425F for 10 minutes. You should notice that your muffins have risen into little mountains of deliciousness. Reduce the heat to 375F and cook for an additional 15 minutes, or until done.  Check the ‘doneness‘ with a toothpick to make sure that the batter has completely cooked.
  11. Serve warm or at room temperature. To store: keep these suckers in a sealed container so that the air doesn’t dry them out.

BlueberryOatmealMuffins_NerdsAndNomsense (7 of 13)BlueberryOatmealMuffins_NerdsAndNomsense (13 of 13)The muffins are AMAZEBALLS and I am not one to throw that specific term around lightly. The fresh blueberries and sour cream/yogurt help keep these muffins deliciously moist and I dare you to just have ONE. 

Be sure to check back next week for another awesome muffin recipe which is almost cupcake like, but without all the cupcake guilt. Here’s a sneak peek for our light and airy Lemon Poppyseed Muffins:

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We want to know what sort of breakfast foods you like to make for your family. Do you prefer the quick and easy variety or would you rather take the time each morning to make a solid meal from scratch. Let us know in the comments below.

Blueberry Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads and Muffins
Cuisine: Breakfast
Serves: 12
Ingredients
  • Ingredients:
  • ½ cup of unsalted butter, cold and cubed
  • 1 cup of sugar + extra for sprinkling (you can substitute with honey, agave, or other sugar substitutes)
  • 3 teaspoons of pure vanilla extract
  • 1 lemon, zested and juice of half
  • 2 eggs, room temperature
  • 1½ cup of sour cream or Greek yogurt
  • 2 cups of oatmeal - steel rolled oats are preferable but in a pinch any old-fashioned oats will do.
  • 1½ cup of whole wheat flour
  • 1 cup of unbleached AP flour
  • 1½ teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 tbsp of ground cinnamon
  • 1 cup of fresh blueberries, feel free to add more if you fancy fruitier muffins.
Instructions
  1. Directions:
  2. Preheat your oven to 425F.
  3. Cream the butter and sugar together until it's light and fluffy.
  4. Add in your eggs one at a time, and mix until smooth.
  5. Toss in your vanilla extract and sour cream and mix until smooth.
  6. Juice half of your lemon and add it and the lemon zest to the mixing bowl as well.
  7. In a separate bowl, combine all of your remaining dry ingredients and then add them in 2 or 3 batches to your mixing bowl until everything is nice and combined. Your batter will be quite thick, and that's what we're going for.
  8. Gently fold in your blueberries, save a few for placing on top of each muffin before they hit the oven.
  9. Prepare your muffin tins either with or without muffin liners, it's up to you.
  10. Fill each muffin tin so that there is a nice mound over the top of the 'fill line'. The thicker batter and higher baking temp combo will help your muffins rise instead of spread out.
  11. Top with a few blueberries and sprinkle with some additional sugar then bake in the oven at 425F for 10 minutes. You should notice that your muffins have risen into little mountains of deliciousness. Reduce the heat to 375F and cook for an additional 15 minutes, or until done. Check the 'doneness' with a toothpick to make sure that the batter has completely cooked.
  12. Serve warm or at room temperature. To store: keep these suckers in a sealed container so that the air doesn't dry them out.
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