Recently, Addie told me that she was hungry in the mornings before heading to school. She's usually at school for about 30 minutes before they are served breakfast. I didn't want her to go hungry, so we started giving her breakfast at home. Since then, she hasn't complained about being hungry at school (probably because she now eats TWO breakfasts during the week - one at home and one at school).
One of Addie's favorite and most-requested breakfast items are these blueberry and lemon Greek yogurt muffins. She loves blueberry muffins, and while I enjoy baking them for her, I don't want her to get into the habit of eating the same thing every day (like my boring English muffin routine). I wanted to make her some blueberry muffins but incorporate some healthier ingredients like applesauce and oatmeal. I found a recipe on Annie's Eats and baked them one morning.
Although these muffins were very different from the more cake-like blueberry and lemon Greek yogurt muffins, they were still really good. The oats provided a nice texture contrast, and the applesauce kept the muffins very moist. The muffins were nice and chewy and almost reminded me of an overnight baked oatmeal.
Oatmeal blueberry applesauce muffins
- 1 and 1/4 cups whole wheat or all-purpose flour
- 1 and 1/4 cups old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon 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
Preheat your oven to 375 degrees F. Generously grease a standard muffin tin and set aside (I used a silicone muffin pan and did not grease it).
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
In a separate medium bowl, mix together the applesauce, buttermilk, brown sugar, and canola oil until well incorporated. Whisk in the egg and mix well.
Make a well in the large bowl with the dry ingredients and transfer the wet ingredients in the large bowl. Mix until there are still bits or streaks of flour left. Gently fold in the blueberries and mix until no flour streaks remain. Do not over mix.
Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before serving.
Muffins can be stored at room temperature in an airtight container and will keep for about 3 days. They can also be frozen and thawed.
Yield: 12 muffins
Source: Annie's Eats; originally adapted from Joy the Baker