While some may consider muffins a part of the cupcake family, these tasty treats are an easy way to pack in flavor and nutrients! Today is Oatmeal Muffin Day and it’s time we give these warm treats their much deserved recognition.
Oats are a nutrient dense whole-grain option. This versatile food is a great source of complex carbohydrates, soluble fiber, and packed with important vitamins and minerals. Oats can help lower cholesterol levels, improve blood sugar control and help maintain fullness from the soluble fiber known as beta-glucan.
So this holiday season, I bring you Blueberry Oatmeal Muffins. Simple and delicious. If you’re feeling berry ambitious, you can throw in some holiday cranberries as well. Muffins are the perfect palate to explore new flavors and ingredients! What better (and easier) way to incorporate whole grains and fruit than with these tasty treats? Plus, if you’re anything like me, some chocolate chips may have found their way into the batter too ☺
Blueberry Oatmeal Muffins
Yields: 12 muffins
- 1 ¼ cups uncooked quick oatmeal or 1 ¼ cups old-fashioned oatmeal
- 1 ¼ cups flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- ¼ cup oil
- ¾ cup fresh blueberries or ¾ cup frozen blueberries
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
Preheat oven 425 degrees
Combine oats, flour, 1/3 cup sugar, baking powder and salt in a bowl.
In another bowl, combine milk, egg and oil
Add liquid ingredients to the dry ingredients, mix until moist. DO NOT BEAT!
Fold in blueberries.
Fill greased muffin cups 2/3 full.
Mix topping ingredients and sprinkle over muffin batter.
Bake 20-25 minutes. Serve warm and enjoy!