Here is a recipe taking advantage of small sweet seasonal blueberries. Any muffin recipe that has over a half cup of sweetener is heading into cupcake territory. I personally love cupcakes, but not for breakfast! Using seasonal fruit when baking adds natural sweetness and flavor that cannot be replicated with extra sugar.
Blueberry Oatmeal Muffins
yields 12 small muffins
- 375 ml (1 1/2 cups) all purpose flour
- 125 ml (1/2 cup) old fashioned oatmeal (not quick cooking), ground fine in food processor + extra for garnish
- 7.5 ml (1 1/2 teaspoons) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 1.25 ml (1/4 teaspoon) salt
- 1 large egg
- 250 ml (1 cup) buttermilk (or plain yogurt)
- 125 ml (1/2 cup) brown sugar
- 125 ml (1/2 cup) canola oil
- 5 ml (1 teaspoon) vanilla extract
- 250 ml (1 cup) fresh blueberries (or frozen)*
Whisk the flour, ground oatmeal, baking powder, baking soda and salt in a medium bowl until well blended. Whisk together the egg, buttermilk, brown sugar, oil and vanilla in a separate bowl. Fold the wet ingredients into the dry ingredients until just blended. Fold in blueberries.
*If using frozen do not remove blueberries from freezer until ready to incorporate.
Line 12 muffin cups with paper liners and divide batter equally. Sprinkle each with a little oatmeal if desired. Bake muffins in center of oven for 15-20 minutes or until a toothpick inserted in middle comes out clean.