Nice to have but not necessary
- paper muffin cups (If you don't have any, just grease the muffin tins.)
- a spatula
1 cup/250 mL milk
1 Tbsp/15 mL lemon juice
1 cup/250 mL rolled oats
1 1/2 cups/375 mL whole wheat flour
1 Tbsp/15 mL baking powder
1/2 tsp/2 mL baking soda
2 eggs, beaten
1/3 cup/80 mL cooking oil
1/3 cup/80 mL honey
1 tsp/5 mL vanilla
2 Tbsp/30 mL water
1 cup/250 mL blueberries
Preheat oven to 400F/200C.
Grease some muffin tins (or get out the paper muffin liners).
In a small bowl, combine the milk and lemon juice.
Add the oats and allow to soak for 5 minutes.
Meanwhile, in a medium bowl, combine the flour, baking powder and baking soda.
In a large bowl, combine the eggs, oil, honey, vanilla, water and soaked oats.
Fold the dry ingredients into the wet ingredients.
Stir just enough to moisten it all.
Stop! Don't overmix! The secret of making perfect muffins lies in the stirring. It's okay if there are still some flecks of flour visible. The batter will be lumpy - that's fine! Resist the urge to keep stirring!
Add the blueberries to the batter. Stir just enough to mix them in evenly. (Stop stirring!)
Fill your muffin cups about 3/4 full.
Bake for 20 to 25 minutes, or until a toothpick inserted in a muffin comes out clean.
- Use freshly squeezed lemon juice instead of bottled.
- Use fresh blueberries instead of frozen.
- Use your favourite flour instead of whole wheat.
- Use maple syrup instead of honey.
Ideas for making this recipe your own
- Use your favourite berries. How about raspberries, or cranberries? You could even cut cherries into small pieces and use those.
- If you are using frozen berries, there is no need to thaw them.
- Use a glass measuring cup for measuring the milk. Add the lemon juice and the oats directly to the measuring cup. There will be one less thing to wash!
If you enjoy this blueberry muffin recipe, you may also like these other easy baking recipes: