Weekend confession time: when I was a toddler/small child I wasn’t nearly as well spoken as I am now (to be fair my abilities are still questionable, but I promise they’ve improved!). From the time I started babbling until I was around 3 I knew what words I wanted to say, they just came out wrong sometimes. One such word was oatmeal—or, as little me insisted, opie-meal. I know…not nearly as entertaining as Benedict Cumberbatch attempting “penguins” but it’s the best I got and I’ve been told it was pretty adorable! Anyway, I was obsessed with oatmeal and to this day if you ask my father about it, he’ll give his best impression of me demanding it. It’s amazing.
These days I’m still pretty fond of the grain, and while I usually whip up a bowl of protein oats to keep me satisfied I like to mix it up sometimes. Since I’m living an ocean away from my family I also love cooking recipes that remind me of home, and I can’t count the times I woke up to the smell of blueberry muffins as a child. My mom was constantly amazed that a simple weekend breakfast treat could wake me up in three minutes flat, while she needed a foghorn and the blinding power of the sun to get me out of bed for school…as if we needed more proof that I adore food!
Enter these amazing oatmeal muffins, with one of my favourite berries added in for good measure. These aren’t your average blueberry-oatmeal muffins though; they’re actually not too bad for you! With 1 teaspoon of sugar per muffin they probably aren’t ideal for an every day breakfast food, but to be fair that’s less than what many people take in their coffee. And you get a muffin out of it, so who’s the real winner here? (Muffins all the way).
The best part about this recipe, in my opinion, is that it’s easy and reliable. You can play with the ingredients as much or as little as you’d like—more oats will give a much heartier texture, and if you want a smoother muffin just scale the oats back. As always, make sure you keep the dry to wet ingredient ratios about the same, or you may end up with excessively dry muffins or a tray that just won’t set. I like substituting just under half of the flour for protein powder as I find it helps keep me full longer, but it will make these bad boys a little denser. Still, you can’t taste the difference so that part’s entirely up to you!
To start, preheat your oven to 400 degrees Fahrenheit/about 200 degrees Celsius (scale it back to 185 Celsius if you’re working with a fan oven). Then, get all your dry ingredients into a large bowl and gently whisk them to combine. In another bowl, smaller is fine, mix your wet ingredients. So simple Fraser did this before his morning cup of coffee…though that’s partly because I forgot to put the kettle on. Whoops! He got his caffeine fix eventually, don’t worry.
Once both bowls have been prepped, slowly add the wet ingredients to the dry ingredients and mix until everything is combined into a tasty batter. No clumps of flour or protein powder allowed! Gently add the blueberries, or whatever fruit you want, and fold in—taking care not to pulverise the poor things.
Spray a muffin tin with cooking spray, or use coconut oil to grease it up, and evenly divide the batter. Cook for 15-20 minutes, until they turn a golden brown (the protein will make them brown a bit more quickly, so if you’ve added protein powder use a toothpick to test their doneness) and let cool for 10 minutes…if you can resist the temptation.
Put whatever spread you’d like on your muffins, preferably while they’re still warm, and enjoy! You can go traditional with butter—or even nothing, they’re perfectly good on their own—or be a bit cheeky and top your blueberry-oatmeal muffins with locally made lemon preserves you bought at the monthly farmer’s market in town…one guess as to which I topped mine with!
You can find the full recipe below, and leave a comment if you try any other fruit or oat combinations-I’m thinking banana and cinnamon or mixed berry for next time!