Did I mention I like muffins? Because I’ve got another muffin recipe to share with you!
As with pretty much all my recipes, there is a story as to how these muffins came about. A couple weeks ago I found myself faced with two things – a whole day off from work and school, and a pending graveyard shift at work. What does this have to do with muffins you ask? Just stay with me.
In order to prepare for my graveyard shift, I made plans to hang out with a friend the night before. Said friend normally works afternoons until 11 pm, and often stays up until 2 or 3 in the morning, so it made sense – we could hang out, and I could keep myself awake until the wee hours of the morning, so that I could sleep late the next day, therefore making myself more alert for my work shift that night. That was my theory anyways.
So I was chatting with my friend, and mentioned I had this whole day free and I was planning on baking some stuff. I asked for suggestions, and was told muffins or cookies. More probing and I found out that blueberry or chocolate chip muffins would be preferred. Knowing we have a ton of blueberries in the freezer, I decide blueberry muffins it would be!
I thumbed through some cookbooks, found some basic blueberry muffin recipes, but thought that was a little too pedestrian. Then I saw a recipe for a maple oatmeal muffin, and thought those flavours would pair perfectly with the taste of blueberries. Before I knew it, a new muffin recipe was born. PS – they smell like pancakes!
Maple Oatmeal Blueberry Muffins
makes 12 muffins
Hearty blueberry muffins that smell like pancakes and maple syrup. Seriously, what’s not to like?
- 1 cup oats
- 1 1/2 cups whole wheat flour
- 1/4 cup ground flax seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup plain Greek yogurt (I used non-fat)
- 1/4 cup milk (dairy or non)
- 2/3 cup real maple syrup
- 1/4 cup melted butter
- 1 tsp vanilla
- 1 1/2 cups blueberries, fresh or frozen
1. Preheat oven to 375 degrees F. Grease a muffin pan or line with papers.
2. Combine oats, flour, flax seeds, baking powder, baking soda, and salt in a large bowl. Set aside.
3. In a medium bowl whisk eggs, then add Greek yogurt, milk, maple syrup, melted butter, and vanilla until combined. Set aside.
4. Gently mix blueberries into dry ingredients until just coated. Then add wet ingredients and mix until just combined – a few lumps are okay!
5. Divide the batter evenly between 12 muffin cups. Bake for 22 – 25 min, until golden brown. Cool on a wire rack, then enjoy!
As for that graveyard shift – I survived!