I cannot believe I haven’t already posted these! I was all ready to do a “I made these again, and here’s a link to where I put the recipe” type post… but I couldn’t! Because I’ve been keeping these a secret! So so sorry.
These muffins are best with homegrown fresh blueberries, but if you don’t have access to those (or a farmer’s market) then regular store-bought fresh or frozen will work fine.
You will need:
- 1/2 cup oats
- 1/2 cup orange juice (though once I didn’t have any and used apple juice… it was fine)
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 egg, beaten
- 1 1/2 cup fresh blueberries
- 2 teaspoons white sugar
- 1/4 teaspoon ground cinnamon
Mix the oats and orange juice together and let them soak while the oven preheats to 400 degrees Fahrenheit.
In a different bowl, mix the flour, sugar, baking powder, salt, and baking soda. Then incorporate the oil and egg, then the oat-juice mixture. Fold in the blueberries last.
Spoon the batter into a greased muffin pan. Sprinkle with cinnamon and sugar.
Bake 18-20 minutes or until a toothpick jabbed in the middle will come out clean.
Enjoy!
Hi! I'm Emily. I'm a Navy wife and brand new stay at home mom. I cook simple, delicious, grain-free recipes, do crafts, decorate on a budget, and keep a happy home. I breastfeed, babywear, cloth diaper, and co-sleep, but I'm not a hippie.
[...] Blueberry-Red Currant Oatmeal Muffins Adapted from Joyful Abode [...]
how many muffins should the recipe make?
Wow, they look incredible. Too bad I’m dieting
I’m going to need to try these! I think I’ll try half whole wheat flour and Splenda and see how they turn out. Now… to find blueberries *L*