Blueberry Tasty Muffins
Submitted by happyzhangbo
Lightly sweetened blueberry oatmeal muffins made with whole grains and a little oil instead of butter. A wholesome breakfast muffin packed with fresh blueberries, mixed by the classic lumpy-batter method.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese are wholesome, breakfast-style blueberry muffins, built more for a healthy morning than a sweet-tooth splurge. Whole grains do the heavy work, with oats standing in for some of the flour, and there’s just a few tablespoons of sugar, so the fresh blueberries provide most of the sweetness.
Vegetable oil takes the place of butter, keeping them lower in saturated fat and quick to stir together in two bowls.
The single most important rule here is the one bakers learn early: don’t overmix. Stir the wet and dry together just 25 or 30 strokes, until the batter is still lumpy. Beating it smooth develops gluten and gives you tough, rubbery muffins riddled with tunnels.
Fold the berries in gently, fill the cups two-thirds full, and bake until golden. Simple, hearty, and good warm from the oven.
Kitchen Tips
- Stop stirring while the batter is still lumpy. Overmixing is the number one cause of dense, tough muffins.
- Toss the blueberries in a little of the flour before adding them, which helps keep them from sinking to the bottom.
- Fill the cups two-thirds full for nicely domed tops with room to rise.
- These are lightly sweetened by design, so if you prefer a sweeter muffin, add a couple extra tablespoons of sugar to the dry mix.
Variations
- Stir in lemon zest or a little cinnamon for extra flavor.
- Swap the blueberries for raspberries, diced apple, or a handful of chopped nuts.
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit.
Then add the milk and vegetable oil, and mix.
Add this mixture to the first mixture in the large bowl.
Using a mixing spoon, mix about 25 or 30 times.
Don’t mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray.
Spoon in the muffin mix. Fill each muffin cup about ⅔ of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
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