There have been muffins around the inter-webs lately my friends. Which has been making me crave: muffins! (Obviously.) Sally’s Baking Addiction had a recipe for a Master Muffin Mix; these babies were fluffy, fruit studded monsters! How can you not crave muffins after reading that kind of post? Pinch of Yum had some fine looking Blueberry Muffins goin’ on. Orangette had a recipe for Leftover Oatmeal Muffins that sounded tasty, comforting, and hearty in a wrap up in a fuzzy blanket on a cold day kind of way. Which, admittedly, is completely bizarre to me as I absolutely loath oatmeal.
(And I do mean loath. About once a year or so I try to start eating oatmeal in the name of health. Steel cut oats and what not, you know? But after force-feeding oatmeal to myself for a day or two I just give up in abject defeat. It just can’t be done. Oatmeal is nasty. My cabinets are filled with the leftover oatmeal of my good intentions that just used to sit and sit. Until one amazing day when I put two and two together and realized that oats IN baked goods is amazing. They put oats in crumble topping! You see what I’m saying?)
Eventually it became clear to me that I needed get on the muffin band wagon and smash all these muffins into one recipe! So, Towering Blueberry Oat Muffins. A fine, fine muffin indeed! Smashing three tasty muffin recipes together = good idea!
These beauties are real breakfast muffins. Lightly sweetened. A little hardier from the oats. A little different then those sneaky cakes masquerading as muffins. (I’m not saying I don’t love them too, but they add inches to the waistline mighty quickly.) But like those wonderful cake-esqe muffins these have lift and are delightfully soft. Now I didn’t use leftover oatmeal for this recipe. (For the afore mentioned reason. I don’t have leftover oatmeal because I don’t make oatmeal.) But I did get to use up some of my oat stash.
You can feel free to substitute up to 1 cup of the white flour with wheat to good effect. And one more bonus, these work great with soy milk in place of the regular milk! My youngest son seems to have major tummy trouble from milk so I’ve started testing more and more recipes with soy milk for a batch or two so he can eat them too!
- 1 and 1/2 cups of all purpose flour
- 1/2 cup wheat flour
- 1 cup quick oats
- 1 cup sugar
- 4 teaspoons baking powder
- 2 eggs
- 1 cup milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup blueberries, washed
- 1. Preheat the oven to 350*. Grease a regular sized muffin pan, or line with paper liners and set aside.
- 2. In the bowl of a large stand mixer add, white and wheat floor, oats, sugar, baking powder, eggs, milk, oil, and vanilla extract. Using the low setting mix until well combined. You may need to pause and scrape down the sides of the bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
- 3. Remove the mixing bowl front the stand mixer and add blueberries. Gently fold into the batter by hand using the rubber spatula. Pour or scoop bater evenly into prepared muffin pan.
- 4. Bake at 350* for 20 min or until the tops are lightly browned. Allow to cool in the pan for 15 min before removing.
- You can use all white flour in place of the wheat. Or an additional 1/2 cup of wheat flour, just remove 1/2 cup of the white flour.