Blueberry Oatmeal Muffins

I was reading other people’s blogs the other day when I came across a great blog I’ve never heard of! It’s called Cowgirl Chef. After reading her bio, she was a journalist from Texas, who moved to Paris a few years ago, started cooking Tex Mex there and is now running a cooking school in Paris! How fun is that? After browsing the recipe categories, I saw this under the breakfast heading and I had blueberries in my freezer, so I was going to make these! I did change a few things up, but they were probably the best blueberry muffins I’ve ever had. It was like they were from a Bed & Breakfast or something! Her recipe said it made 16 muffins, I made 6 jumbo muffins and the rest of the batter I made blueberry bread!

Each Jumbo Muffin is only 197 calories, 6 grams fat, 2 grams fiber, 31 carbs, and 4 grams of protein

Blueberry Oatmeal Muffins (Adapted from Cooking Light Magazine) From www.cowgirlchef.com

*My changes are in bold
INGREDIENTS
1 2/3 cups quick cooking oats
2/3 cup all-purpose flour
½ cup wheat flour (I just used all purpose flour, didn’t have wheat flour)
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon sea salt (I just used regular salt)
¾ cup brown sugar, packed (I didn’t pack it down)
1 ½ cups buttermilk (I didn’t have buttermilk, so I used skim milk with 1 TB. Apple cider vinegar, let stand 5 minutes)
¼ cup canola oil
2 large eggs
2 teaspoons lemon zest (appx. 1 lemon) (I didn’t have any of that)
2 cups blueberries (fresh or frozen)
2 tablespoons granulated cane sugar (I put brown sugar on top)
I also added ½ cup ground flax seed
WHAT YOU DO
Preheat oven to 400.
1. Place oats in food processor; pulse 5-6 times until oats resemble coarse meal. Place in a large bowl.
2. Sift flours, baking powder, baking soda, salt and cinnamon together and add to oats. Stir until combined
3. Add brown sugar, buttermilk, canola oil, lemon zest, and eggs. Stir just until combined.
4. Gently fold in blueberries.
5. Spoon batter into 16 muffin cups; sprinkle each with a bit of granulated sugar. (I made 6 jumbo muffins and 1 loaf of bread) Bake for 20 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately. Place on a wire rack.

**I just dumped all the ingredients at one time and then mixed for a minute. (Although I did fold in the blueberries)

So check out CowGirl Chef’s site, she has a lot of great things on it!!

This picture was taken at my desk (after I took a few bites!) The picture doesn't do the muffin justice, it is fantastic!!
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12 comments

  • I wish I had blueberries in my freezer, so I could make these! I’ll have to go get some! Those look so yummy!

  • I’m going to have to pick up some blueberries just to make this. My husband’s favorite muffins are blueberries! Will definitely have to check out that CowGirlchef site! Thanks for sharing!

  • It would be very dangerous for me to have those muffins within a 20 mile radius! But you can bet I printed the recipe…just in case.

    Thanks so much for stopping by my blog and commenting today. I really appreciate it and gladly accept your cheerleading…Heaven knows I need it! I look forward to browsing your archive – looks like you’ve been at this awhile.

  • I love how many blueberries are packed in them – yum! I want to get a jumbo muffin pan.

  • Holy Cow Chips!! I have been searching for a greedy-healthy blueberry muffin recipe for more than two weeks. This is perfect.

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