Simple Blueberry Muffins

My husband has been doing really strange things lately like making cookies and 
muffins, making dinner, doing laundry, and changing diapers.  
It might be due to the fact that I’ve had a bum back the last few days and he’s been forced to do practically everything around here while I lay on the couch.  Something I could get used to.

Considering Brett rarely never bakes and on the rare occasion he does cook, it usually includes baked chicken doused in Tabasco sauce, I was pleasantly surprised to see him in the kitchen whipping up a batch of my favorite chocolate chip cookies on Saturday and then these Blueberry Muffins on Sunday.  
Okay, I helped with the muffins just a teensy bit…even though they are pretty simple.  
We found this recipe for a slightly healthier blueberry muffin and loved the result.  They are loaded with blueberries, soft and fluffy, and have a light sprinkle of sugar on top to add the perfect touch of extra sweetness.  

I’m not sure which was better, the muffins or laying on the couch eating the muffins while Brett did the dishes?  

Blueberry Muffins
Ingredients
1 cup rolled oats
1 1/2 c. whole wheat flour
1/2 c. packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg, room temp
1 c. + 2 tbsp low-fat buttermilk (or about 1 cup low-fat milk + 1 tbsp vinegar) 
3 tbs. vegetable oil
1 tsp pure vanilla extract
2 cups fresh or frozen blueberries
1 tbsp granulated sugar
Instructions
Preheat oven to 400. 
In a blender or food processor, grind 1 cup oats until fine.
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda and salt.  
In a small bowl, whisk egg, buttermilk, oil, and vanilla until evenly combined.  
Stir wet ingredients into dry ingredients (don’t over mix) then gently fold in blueberries.  
Line muffin pan with liners or spray with Pam.  Spoon batter into cup 3/4 full.  Sprinkle tops with a pinch of sugar. 
Bake for 20-22 minutes (or until toothpick comes out clean). Enjoy warm or store in air tight container once cooled.

0 Comments

  1. Marina {Yummy Mummy) January 18, 2012

    I hope your back feels better and your hubby keeps up the good work. Nothing better than a fresh blueberry muffin :)

    Reply
  2. Thanks Marina!!

    Reply
  3. warmvanillasugar January 18, 2012

    Yum! These look awesome!

    Reply
  4. Heather McMullin January 18, 2012

    These look SO good!!! I would love it if you would link them up on my linky party over at my blog. Give that cute baby of yours hugs for me!

    Hugs,
    Heather

    Reply
  5. Rose January 18, 2012

    How nice of Brett to help out! The muffins look delicious. I hope that your back feels better soon.

    Reply
  6. claire January 18, 2012

    mmm~! look amazing Kristy!

    Reply
  7. Bree January 18, 2012

    These look so good! I love blueberry muffins.

    Reply
  8. Jody January 25, 2012

    Ok, novice baker question. If using frozen blueberries, do you thaw the blueberries first?

    Reply
  9. @ Jody, Any time I’ve used frozen blueberries I’ve just used them frozen and they turn out fine!!

    Reply
  10. Bonnie and Brian February 29, 2012

    Just found your site through Pinterest. This is my kind of cooking! Can’t wait to try some of your more-healthy recipes.

    Reply

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