I was reminiscing the other day about my mom’s blueberry bushes in the back yard. Fresh blueberries—either from the garden or from the wild—are truly one of the best fruits in the world. That said though, I was also fondly reminiscing about $1 pints of blueberries at our old fruit market in Vancouver. Long story short, while I ended up buying some frozen blueberries, they’re just nothing like what they could be.
These muffins almost made up for my missing fresh blueberries, however! With oats and wheat germ in them, they’re definitely a healthy breakfast option and easy on the budget. I also got to use my new silicone muffin cups for them, which worked magnificently instead of paper cups. The muffins just slid straight out of the silicone cups with barely a crumb left behind, which also meant very minimal washing up. They would definitely make a great gift for someone who loves baking!
Blueberry & Oat Muffins
Makes: 6-12 muffins
Cooking time: 35 minutes
- 1/4 cup butter, softened
- 2/3 cup brown sugar lightly packed
- 1/2 tsp vanilla
- 2 large eggs
- 1 cup sour cream, yoghurt, or milk
- 1 cup plain flour (or the same amount in self-rising flour)
- 1/4 cup wheat germ (optional, replace this with flour if not using wheat germ)
- 2 tsp baking powder (reduce this to 1 tsp if using self-rising flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries
- 1 cup rolled oats
Preheat oven to 400 F / 200 C. Mix butter and sugar together until creamy. Add eggs, vanilla, and sour cream, mix until smooth. Add flour, wheat germ, baking powder and soda, and salt, and mix just until no lumps remain. Stir in oats and blueberries.
Divide batter into greased or paper-lined muffin cups, bake for 15-20 minutes until golden, 25 minutes if making 6 large muffins instead of 12 small ones. Turn out of pan onto wire rack to cool.