Let me start by saying, I am not an expert cook like Ina Garten or an amazing baker like my friend, Avery Wuest Horne, so take my baking recommendations with a “pinch” of salt. Ha ha! I do, however, enjoy baking when I have the time. My friends all know my go-to Blondies that I bring to every party, but that secret recipe is for another time. If I tell you, I’d have to kill you!
My brothers would actually laugh if they knew I was offering baking advice! I did ask how to make a grilled cheese once when I was a kid and they never let me hear the end of it. I also remember baking a cake when I was young and ran out of flour to four the pan. I looked around the kitchen and grabbed the baking soda and used that instead. Same consistency, right? White and powdery. Well, as you can imagine when the cake was done and my family took a bite, the cake bit back! A very distinct bitter taste that’s for sure! It was a learning experience.
This Blueberry Oatmeal Muffin recipe is super easy and a great way to start the day. It has fiber, protein and antioxidants from the blueberries and it’s very filling. Blueberries are so sweet, plump and juicy right now that you can just buy them at the grocery store if you don’t have time to go to a farmer’s market. The recipe does have sugar and eggs, but you can always substitute applesauce or egg whites. I don’t mind a little sugar and eggs when I’m active. Everything in moderation.
This recipe is from Nancy Clark’s Sports Nutrition Guidebook. It is from one of her older books as I bought it many years ago. She does have a few newer editions now. Her books have lots of great advice on nutrition for the active person whether you’re spinning, running, walking, swimming, hiking or taking boot camp.
Enjoy!
Blueberry Oatmeal Muffins
Blueberries and oatmeal are a tasty combination. Enjoy these muffins for breakfast or snacks. With any baked product, buttermilk offers a nice flaky texture. If you don’t have any on hand, you can substitute 1 cup milk mixed with 1 teaspoon vinegar (let stand for a few minutes).
Ingredients
1 cup uncooked oatmeal, instant or regular
1 cup buttermilk (or 1 cup milk + 1 teaspoon white vinegar)
1— egg (or substitute) or 2 egg whites
1/4 to 1/3 cup sugar
1/4 to 1/3 cup oil, preferably canola
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cup blueberries, fresh or frozen
1/4 teaspoon nutmeg or cinnamon (optional)
Instructions
- Preheat the oven to 400 °F (200 °C). Prepare 12 muffin cups with cooking spray or paper liners.
- In a medium bowl, combine oatmeal, buttermilk, egg, sugar, and oil. Beat well; if time allows, let the batter stand for 5 to 10 minutes for the oatmeal to soften.
- In a small bowl, combine the flour, baking powder, baking soda, and salt (and nutmeg or cinnamon). Mix well, then combine with the wet ingredients. Stir just until moistened.
- Gently add the blueberries.
- Fill the muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out dry. Cool for 5 minutes, then remove from the pan.
Yield: 12 servings
Recipe: Nancy Clark’s Sports Nutrition Guidebook
