As a lover of food, most of my free time is spent absorbing as much information about food as possible. I am often reading books, food publications, and of course food blogs!
One blog in particular that serves as daily inspiration is Joy The Baker. Joy is a self-taught baker and her love for the act of baking shines through her blog. Of course the first post that caught my eye regarded my favorite topic and was titled, “Best Weekend Breakfast Ideas.” On that particular day Joy invited all of her readers to have breakfast together and shared some of her favorite breakfast recipes. Though every recipe on the list looked and sounded delicious, this week I choose to make her interpretation of a blueberry muffin.
These muffins were appealing to me due to their healthy nature, they are low in fat, whole grain, and are fruit-filled! Since I had old-fashioned oats and steel-cut oats, I used both that created a nice texture.
Oatmeal Blueberry Applesauce Muffins
Joy the Baker (makes 12-15 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)
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
Tags: blueberry muffins, breakfast, oatmeal, recipe
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