Rise and Shine Blueberry Oatmeal Muffins
A healthier blueberry muffin that has whole grains, protein, fiber, antioxidants, vitamins and minerals to energize your day. Sonali notes that these are also a great source of folate and zinc, which are crucial for your baby’s healthy development. Plus, they freeze well!
Servings
16muffins
Servings
16muffins
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Line two 12-cup muffin tins with 16 paper muffin liners.
  3. Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon, and salt together in a large mixing bowl.
  4. Mix the egg, yogurt, milk, and oil in a second bowl.
  5. Add the wet ingredients to the dry ingredients and stir until just combined (do not over-mix). Gently stir the blueberries into the batter.
  6. Scoop the batter into the muffin cups and fill them about 3/4 of the way full (you should have 16 muffins).
  7. Bake 18 to 20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 to 10 minutes and then turn the muffins onto a rack and cool completely.
  9. Muffins can be served right away or frozen for later use.
Recipe Notes

1. I substituted oat bran for the wheat germ. I didn’t have any wheat germ on hand and I love the taste of oat bran (made it more like a bran muffin)
2. I used frozen wild blueberries, which are tiny but have a stronger blueberry flavor (yum), and are higher in antioxidants
3. You can make 12 big muffins and 12 mini-muffins or 16 big muffins