I know, you’re thinking whole wheat and oatmeal, barely any sugar and no dairy in this batter and these things will be like bland, dry, sticky, baked bricks. Luckily, that is not the case (I was fearful too as I was inventing this recipe). The muffins were moist, fluffy and full of blueberry deliciousness without being overly sweet.
- 1½ C Old Fashioned Oats
- ½ C + 2 T all-purpose flour
- ½ C whole wheat flour
- 1/4 C brown sugar
- 1 T baking powder
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1/8 tsp salt
- 1 C almond milk (or milk of your choice)
- 2 egg whites, lightly beaten
- 2 T oil
- 1 tsp. grated lemon peel
- 1 tsp. vanilla
- 1 C blueberries, fresh or frozen
For the oatmeal streusel topping (optional): I’d recommend the addition the oatmeal streusel topping, however, it’s an option. It makes the muffins look prettier and adds a nice crunch to the top.
- ¼ C Old Fashioned Oats
- 2 T brown sugar
- 2 T Earth Balance Buttery Spread (or real butter if you’re not going dairy free or other spread of your choice)
- Heat oven to 400 F. Spray 12 (or 6 jumbo) muffin tins or liners with non-stick spray.
- If you’re going for the streusel topping, combine the oats, brown sugar and butter (or substitute) in a small bowl and set aside.
- In a large bowl, combine all dry ingredients. Mix well.
- In a medium bowl, combine almond milk, eggs, applesauce, lemon zest and vanilla; mix well.
- Then, add wet ingredients to the dry ones, mixing until just moistened.
- Dust the blueberries with the additional T of flour and toss to coat. (This prevents the rest of the muffin from turning purple)
- Fold in the blueberries to the batter in the large bowl.
- Fill muffin cups ¾ full and sprinkle with the topping.
- Bake for 20-25 minutes. Allow to cool on a wire rack for 5 minutes in the pan.
- Remove from the pan and enjoy!