This week I decided to bake some muffins for my breakfasts. I have plenty of recipes I would like to try so I just randomly chose this one out of the many I had marked. These were especially convenient because the only ingredient I needed to buy was blueberries. I wasn’t sure quite what to expect since I already have a favorite blueberry muffin recipe and I didn’t know how these would compare. With the whole wheat flour, oatmeal, and very little fat, I was afraid they would taste like health food. There was no need to worry though, these were great! The flavor was fantastic – the little bit of cinnamon goes a long way. The oatmeal provided a really fabulous hearty texture, and the applesauce kept them wonderfully moist. In other words, these can stand up against my other favorite not-so-healthy muffins any day. And even better, I don’t feel guilty grabbing a second one!
Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp. canola oil
1 large egg, lightly beaten
3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.
Divide the batter evenly between the prepared muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Source: adapted from Joy the Baker