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Monday, May 5, 2014

Blueberry Oatmeal Muffins

With a toddler in daycare and brutally early drop offs due to my work schedule, I needed some new and different things to beg him to eat feed him (and us!) in the mornings before we leave, or to send with him to eat there.

I wanted something I knew he'd enjoy, but still feel good about feeding him. These muffins ("muffles" if you ask the toddler) fit the bill and taste awesome. I made them as minis, but also some larger ones too. That we devoured.

nom nom nom

SOURCE: Adapted only slightly from $5 Dinner Mom - Breakfast and Lunch Cookbook


  • 1 cup quick-cooking oats
  • 1 cup plus 1 tsp all purpose flour, divided
  • ½ cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 egg
  • ½ cup firmly packed brown sugar
  • 2 Tbs vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 cups blueberries – fresh or frozen

  1. Preheat the oven to 350 degrees F (180C). Line muffin tins with paper liners (12 regular sized, or 24 minis)
  2. In a bowl, mix together the oats, 1 cup of the all-purpose flour,  whole-wheat flour, baking powder, baking soda, cinnamon and salt
  3. In a stand mixer, combine the egg, brown sugar, oil, vanilla and milk until well mixed.
  4. Add in the combined flour mixture and beat until a thick batter forms
  5. Toss blueberries in the remaining 1 tsp flour, and fold into the batter
  6. Fill the muffin wells about ¾ full, and bake for 15-20 minutes for minis, and 18-20 for regular sized.
  7. Scarf immediately, or freeze individually for later use (right, like muffins would really last that long in my house….)


  1. These look great! My 4-year old would love them!

  2. These look delicious. Thanks for the recipe.


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