Fast And Easy Recipe
Blueberry Oatmeal Muffins are a fast and delicious way to use fresh blueberries. This one bowl muffin recipe keeps well for a few days. These are similar to my Strawberry Rhubarb Muffin recipe but with ricotta and lemon to really make the blueberry flavour pop!
Blueberry Oatmeal Muffins For Healthy Lunch Bag Treats
Blueberry muffins with oatmeal and ricotta (or yogurt) are a wonderful healthy dessert, a tasty addition to your family’s packed lunches or a tea time treat. These are full of protein, fiber and the antioxidants of blueberries. While great with fresh blueberries, these work equally well with frozen berries, just add the berries at the very end to prevent the color bleeding throughout the batter.
Blueberries Are Easy To Grow Almost Everywhere!
Below is a picture of one of my blueberry bushes last year. Did you know that as long as you choose your variety carefully, blueberries can be hardy to Zone 3 ?!?! That means that most areas of Canada except our Northwest Territories etc, can easily grow these delicious little berries. I have a few different varieties which stretches out our personal berry picking for over 2 months. We harvest a bowl at a time, enough to make a muffin recipe, dessert or just a little snack while outside. These are easy care and loved by kids, a top pick for your kitchen garden, space permitting. Bushes tend to be fairly compact, I have about 8 in a space about 3′ x 7′ and they seem quite happy. It is prime time for planting them now…just sayin’!
Follow along on Instagram to see What I’m Growing Through The Seasons @wckitchengarden
Quick Easy Blueberry Oatmeal Muffins
Made with fresh or frozen blueberries and a healthy dose of steel cut oats, eggs and ricotta or yogurt, these muffins taste like a sweet treat but are full of fiber, protein and vitamin C. A little zest and juice from a lemon really makes the flavour pop!
- 1 1/4 c Unbleached Flour
- 1 c Steel Cut Oats
- 1/2 c Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Table Salt
- 2 Eggs
- 1 c Ricotta Cheese (or Plain Greek Yogurt)
- 1/4 c Vegetable Oil
- 2 tsp Vanilla
- 1 c Blueberries
- 1 tsp Zest from Lemon
- 1 tbsp Lemon Juice
Preheat oven to 375′.
Stir all dry ingredients together in a large bowl.
In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. 1/2 c volume) then add the yogurt, oil, vanilla and lemon and stir until mixed.
Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats for 5 minutes.
Line a 12 cup muffin tin with liners. Stir blueberries into the batter gently and then spoon into the muffin cups. (If you are using frozen berries, you may want to sprinkle them directly into muffin tins between layers of batter so they don't bleed color through the batter) These will be quite full, that's ok. Put the muffins into the oven and bake 23-27 min (my batches take exactly 25 minutes).
The muffins will be lightly browned on some edges but not brown all over. Test with a toothpick, it should come out clean when muffins are done. Remove from oven and let sit 5 minutes before removing muffins from tins and place on cooling rack. Stored in a covered container once completely cool, these will keep easily for 3 days.