We had blueberries that needed to be used up - a difficult problem, I know - so we made blueberry muffins. We actually made two slightly different recipes ... a blueberry muffin duel of sorts. I've included the recipe for both as they were equally delicious. I guess that would mean our duel ended in a draw.
The first recipe included oatmeal and was delicious. Definitely not an overly sweet muffin so they would be great for breakfast. You could also sprinkle sugar on top of them like we did for the second recipe - it adds a nice crunch.
Combine oats, flour, sugar, baking powder, and salt.
Mix in milk, egg, and oil;
Mix just until dry ingredients are moistened.
Fold in blueberries.
Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
The second recipe is more of a classic blueberry muffin. I like to do all my baking with whole wheat flour so I'm sure my muffins are a little heavier than if we had used all-purpose flour, but I prefer the health benefits of whole wheat. We still somehow managed to eat all the muffins!
Hi, I'm Grace from Toronto, Canada. Welcome to Sense and Simplicity. This is my little corner of blogland where I like to talk about family, decorating, photography, food, and travel - all done with sense and simplicity.
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