Last Saturday I went blueberry picking with Mary and Jenna. For me, the main goal was to hang out with the girls: I did not really have any "projects" in mind for the blueberries that I picked (all 7 pounds of them!). That's why I picked up a mini recipe booklet from Butler's Orchard before heading home.
I decided to try out a recipe for Blueberry Oatmeal Muffins. Why? Because the recipe was simple, relatively healthy and would be a good way to have breakfast all week long. But of course I could not follow it to a t, and made a few changes. Since I knew I will be posting this recipe the weekend of 4th of July (yes, sometimes I plan ahead), I decided to have a bit of fun with a red/white/blue theme: thus, the addition of raspberries! The only other change I made was using zest of an entire lemon instead of just 1 teaspoon.
Blueberry & Raspberry Oatmeal Muffins (Recipe adapted from Butler's Orchards)
1 cup flour
1 1/2 cups oatmeal, quick or regular
1/2 cup sugar
1 tablespoon baking powder
1 cup milk
2 tablespoons vegetable oil
zest of one lemon
1 teaspoon vanilla (did you know you can make your own vanilla extract at home?)
1/2 cup blueberries
1/2 cup raspberries
1/4 cup oatmeal
2 tablespoons sugar
1. Preheat oven to 400F. Line muffin tins with paper cups.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl mix together milk, egg, oil, lemon zest and vanilla.
4. Incorporate wet ingredients into the dry ones, but be careful not to over mix.
5. Carefully blend in blueberries and raspberries.
6. Divide the mixture amongst 12 muffin tins, filling them 2/3 of the way. These will not become the gigantic muffins you see in Costco or Starbucks, not that there is anything wrong with it. Just wanted to let you know!
7. In a small bowl combine 1/4 cup oatmeal with 2 tablespoons of sugar and sprinkle on each muffin.
8. Bake in the oven for 20-25 minutes.
Ta-da! Aren't these pretty? I've been eating these muffins for the entire week: two for each breakfast. The topping of oatmeal added a bit of crunch, while the inside of the muffins was moist (especially when biting into a blueberry or raspberry). If you want these for a dessert, you might want to increase the amount of sugar.
I hope you all have a wonderful 4th of July weekend! I will be away in Nashville, TN, trying not to go completely crazy without Internet ;)