{Birthday} Blueberry Oat Muffins

 

Is it strange that when I thought about what kind of treat I wanted to post for my birthday, the thing that kept popping into my mind was blueberry muffins??

No, not cupcakes. Not cookies. Not some ridiculous ice cream sundae. Muffins. Blueberry muffins. Goddddd I love them.

 

 

I’m sure you’ve noticed (especially if you follow my Instagram) that I’ve been having a bit of a muffin obsession lately. I’ve always been a pretty big muffin fan, but my muffin game has never been this extreme. Like, I make them almost every weekend. And we eat the whole batch in two days. Yeah. It’s that bad. No wonder all I could think about was muffins.

And blueberry muffins are my favorite kind of muffin. When I was a kid, I drooled over those huge mega blueberry muffins from Wegman’s on a regular basis. You know those ones with that beautiful crystallized sugar on top? Yes, those ones. The muffins of my dreams.

But times have changed and my blueberry muffin cravings have changed along with that. So instead of sugar-loaded, enriched flour, mega muffins (as delicious as you are), I made these simple and  wholesome, yet scrumptious blueberry oat muffins. The perfect birthday breakfast treat!

 

 

So, yes, today is my birthday. I am officially 26, which Nate keeps telling me is middle aged. Ohhh, jokes. Once you cross over that 25 hump there’s just no turning back I guess. But I’m still a grandma in the body of a 25 26-year-old so at least that hasn’t changed 🙂

Well, 25, you’ve been fun. My “young twenties” have been pretty incredible actually, but I have a little feeling my “late twenties” are going to be pretty hard to beat!

Blueberry Oat Muffins

Serves 12-15
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Breakfast, Snack

Ingredients

  • 1 1/3 cup white whole wheat flour
  • 3/4 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/3 cup light agave
  • 1 egg (or flax egg)
  • 1/2 cup milk of choice (I used unsweetened soy)
  • 3 tablespoons coconut oil, melted
  • 1 cup blueberries, fresh
  • sprinkle of cane sugar

Directions

Step 1
Preheat oven to 375 degrees. Spray muffin tin with nonstick cooking spray or line with muffin liners.
Step 2
In a large bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, agave, coconut oil, egg, and milk. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
Step 3
Fold in the blueberries, then use a cookie scoop to pour batter into muffin tins, about 3/4 of the way full. Sprinkle muffins with cane sugar, then pop into the oven to bake. I used both a muffin top pan and a regular muffin pan to make these muffins. Muffin tops took about 10-11 minutes to bake, while the muffins took 15-18 minutes.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

    • Thanks Sam 🙂 I’ll take muffins as a birthday treat any day!

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