Tuesday, January 11, 2011

Sonja's Oatmeal Blueberry Muffins

Once upon a time, I was a high school English teacher.  Occasionally my students brought me gifts and one time, my exceptionally smart student, Leah, brought me some delicious blueberry muffins.  My long-standing policy when I eat something delicious is to ask for the recipe.  Leah got it from her new Swedish sister-in-law, and now I have Leah's hand copied recipe in my box. 




Around here, we like muffins for breakfast.  I have made these the night kitchen method, used frozen or defrosted blueberries, and even made them with sour cherries.

Oatmeal Blueberry Muffins - makes 12

Line a muffin tin with cupcake papers or  grease the muffin tin cups.

Combine in a mixing bowl:
1/2 c. WW flour
1/4 c. white flour
1/2 c. oat bran or wheat germ
1 c. quick oats or rolled oats
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
dash cinnamon

Add and stir just until combined:
1/3 c. oil
1/2 c. water
1 egg
1 c. blueberries

Bake at 400 for 20 minutes.  So good we eat them as is.

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7 comments:

Tracy said...

Ohhh... that overnight method would be handy!

There is very little grain in these- I'll have to give them a try!

Beth said...

Hey those sound good. I always like things that incorporate so many grains.

Are you enjoying this new year? Off to a good start?

beth said...

hey. those look good.

Christian @ Modobject at Home said...

I'm a sucker for a good, hearty muffin recipe. Can't wait to try these!

Anonymous said...

Can you really make muffins without milk or yogurt? I've been looking for such recipe for ages! Also, what would you do if you have neither oat bran nor wheat germ? Should I put in more flour or more oats?

-Sarah

Margo said...

Hi Sarah, I know, it's an unusual recipe with no dairy. But I hope you try them - they're delicious.
Another replacement for the bran/wheat germ would be quick oats, I think. Or you could just zap rolled oats in the blender to pulverize them mostly. The wheat germ/oat bran doesn't add much bulk or dryness to the batter, so you want to be careful with a replacement.

Jennifer Jo said...

Hmmm, oil instead of butter. You may be on to something there. They do look wonderful.

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