Monday, July 14, 2014

Blueberry Oatmeal Muffins

There are so many things I love about summer... the longer days, sunshine, outdoor activities, pool parties, bbq's, and (of course) fresh berries. Summer is the time of year for plump, tart, delicious blueberries!

Since blueberries are in season, you can get them at a good price right now. Which means every time we have been to the grocery store lately, we've ended up with another carton of two of berries. What do you do when you have an abundance of fresh blueberries?! You bake with them!

I got this Blueberry Oatmeal Muffin recipe from These muffins have no white sugar or butter, very little oil and flour, and are made with healthier ingredients like honey, egg whites, and unsweetened applesauce!

These delicious, low calorie muffins are also packed with heart-healthy oatmeal and antioxidant blueberries! You can feel guilt-free enjoying one of these nutritious, hand-held treats. A little bit of honey and brown sugar give these muffins just the amount of sweetness they need... and you could probably still cut back on the amount of brown sugar if you wanted to. Oatmeal Blueberry Muffins would be great for breakfast, a pre- or post-workout snack, or even dessert!

Blueberry Oatmeal Muffins
recipe via
makes 1 dozen muffins

1 1/2 cups quick oats
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar, packed
2 tbsp honey
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
baking spray

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. 

In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Spoon into the muffin tin and bake for 22-24 minutes.


Serve warm with a smear of butter... or take as a grab-and-go breakfast! They are absolutely delicious either way.

Another great recipe courtesy of! No modifications needed here.

- Janel

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