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Snack Day - Blueberry Oatmeal Muffins

It's almost the last month of school so I won't have to do this many more times until it starts up again in September. Maybe I will just arbitrarily designate one or two days a month snack day during the summer to keep me in the groove. I was too tired to make muffins last night and so I had planned to go pick up something and take it into school this morning but the dog woke me up at 6:45. Clearly she thought I was a being a lazy no good lay about mother and wanted to help me be better. What a nice dog.

I will be honest. I typed in blueberry oatmeal muffin and this was the first one to pop up, it looked okay so this is the muffin I made. At 6:45 am of snack day I don't have time to dilly dally. Little Shack said they are bit a dry and I think he is right so if I make them again, I won't cut back so much on the oil and still add the apple sauce. It could also be a matter of over mixing as well because I wasn't expecting the batter to be as dry as it was. This one is worth tinkering with I think.
Bottom line is that it's a nice tasting little muffin, low on sugar and a nice snack for the kids.

Blueberry Oatmeal Muffins
makes 12 muffins
adapted from Sarah's Blueberry Recipes

1/2 cup quick cook oats
1/4 cup orange juice
1/4 cup buttermilk

1 1/2 cups all purpose unbleached flour
1/2 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp pumpkin pie spice

1/4 cup canola or vegetable oil
1/2 cup apple sauce
1 egg, beaten
1 tsp vanilla

1 cup fresh blueberries
2 tsp sugar
1/4 tsp cinnamon

Preheat oven to 400F

In a small bowl, mix the oats with the orange juice and buttermilk and set aside.

In a large bowl, mix the dry ingredients together.
Mix in the oil, egg, apple sauce and vanilla. Then add in the oat mixture and mix well. It will be quick thick, so don't panic like I did. Fold in the blueberries

Mix the topping together in a small bowl.

Line muffin tins with paper liners and fill them about 3/4 full and sprinkle some sugar cinnamon topping on each one.
Bake for about 18-20 minutes or until a toothpick or skewer  insert in the middle comes out clean

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