Blueberry oatmeal muffins make a wonderful way to start your morning! This is a very healthy recipe that is sure to help get your day off to the right start. They are best eaten warm and spread with a little butter!
As always, with recipes that are a little healthier than what I usually make, substituting whole wheat flour for white is possible, just be prepared to have a drier muffin. It might be worth adding a little extra oil (or applesauce if you decide to sub that in too!) to get a better texture.
Blueberry Oatmeal Muffins – makes 12
¾ cup all purpose flour
1¼ cups quick-cooking oats
½ sugar (1 cup honey can be substituted)
1 tsp baking powder
½ tsp baking soda
2 egg whites
½ cup fat free milk
⅓ cup vegetable oil
1 cup fresh or frozen (unthawed) blueberries
In one bowl combine the flour, oats, salt, baking powder, baking soda, and sugar. In another bowl, beat egg whites, milk, and oil until soft peaks form (about 5-7 minutes when whisking by hand). Fold into flour/oat mixture and stir just until combined. Batter will be lumpy. Fold in blueberries gently.
Grease muffin cups. Fill each cup ¾ full. Bake in a preheated 400° oven for 18-20 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before removing from cups.