I am a bonafide breakfast person. I am useless at work if I don't have a meal before coming into the office. I need food in the morning, but I also want sleep! Smoothies are my typical go-to weekday breakfast drink, but sometimes I want something that's even easier, that doesn't require the 5-10 minutes of prep time a smoothie can take.I have browsing the New York Times Cooking app recently, and I came across a blueberry muffin recipe that grabbed my attention. I love blueberry muffins, but they are often filled with sugar and fat. Traditional blueberry muffins are a favorite on the weekend, but during the week you want something more wholesome that will give you energy for the day.
These blueberry muffins actually have cooked oatmeal in the batter, giving them a fiber boost for the day. The only additional sugar is a quarter-cup of maple syrup which has a lower glycemic index than traditional white sugar.
Enjoy!
Oatmeal and Blueberry Muffins
From The New York Times
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries, tossed with 1 teaspoon flor
Preheat the oven to 375 degrees, and position the rack to the upper third position. Oil, spray, or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda, and salt. In another bowl, beat together the eggs, buttermilk, canola oil, maple syrup, and vanilla.
Quickly stir in the dry ingredients with a whisk or spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour.
Fold in the cooked oats and blueberries.
Spoon into muffin cups, filling them just below the top. Place in the oven, and bake for 20-25 minutes, until nicely browned. Remove from the oven, and allow to cool for 10 minutes before unmolding.
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