I’ve had my Impatient Pants on for the last week. Actually, they prefer to be called Impatient Slacks. They take themselves pretty seriously.
See, I have plans for 2009.
I put on my Impatient Pants and wrote every single one of those well crafted plans down.
Some of those plans are pure Joy the Baker silliness. Take, for example, task number thirty two: learn a new Michael Jackson dance move. This is not to be outdone by task number thirty seven: make a friendship bracelet for all of my friends.
Those are plans that my Impatient Pants can get behind… they do like to have a good time.
When it’s time to get down to business my Impatient Pants can work a number on my brain. Task number one is to grow Joy the Baker into a confetti spouting, money making, baking extravaganza, which directly leads into task number three: move up to the bay area to be closer to people that I adore (the orange on the right… don’t get it twisted) . Incidentally, task number two? Eat more brownies… obviously.
Brownies aside, I’m totally impatient these days. I can barely stand myself! These big tasks aren’t just going to happen overnight though. It’s a journey, right?
The solution to my current impatience seems pretty simple. Take a deep breath, throw my Impatient Pants in the hamper, sit down, shut up and eat a muffin.
While I’m at it, I might just enjoy my life exactly as it is right now. Even if it’s not precisely where I want it to be at the moment, I’m going to remind myself that I’m living the good life. Muffins: low fat, whole grain muffins make that life even better. Fact.
Oatmeal Blueberry Applesauce Muffins
These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil (I used the almond oil I had on hand)
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
Abigail Wenderson
Wow, amazing recipe. I have bookmarked this site. Looking forward to make this tomorrow.
Yvette Aimee
Joy,
Thank you for this recipe.
I will use almond milk instead of reg milk..
It’s important for me to know the nutrition on the muffin because of my carb allowance for the day. Can you please post it and or email to my email address.
Most recipes do include nutrition value.
Thank you.. please alert me when you post or email me
Best.. Aimee’
DonZella
How many calories are in each muffin?
Marale
HI,
Can I use white whole wheat flour instead of whole wheat?
Thanks
Marale
joythebaker
Yes, definitely, go for it, go nuts!
oscar bites dog treats
We make a shortened version of this delightful treat for Oscar Bites Dog Treats. As much as I enjoy sneaking a few from the oven, I think I would enjoy this “human” version much more!
Tori
This recipe has really stood the test of time! Just made it again this weekend with a pop of lemon zest because… lemon zest. It went over SO well and I don’t even feel a little bit guilty eating this little muffins of amazingness :) Thanks JTB!
aubrey
I just made these today and they were delicious! Thank you for sharing the recipe. I was looking for a healthy whole grain muffin recipe for my toddler to eat for breakfast and/or snack and this is it. I like the fact that there’s only 1/2 cup sugar and there’s hardly any butter or oil in it. Since I plan on freezing some of the muffins could you please tell me how long does it last in the freezer? Thanks!
whoahmelly
I made these this evening with my grandmothers homemade applesauce and they were amazing! Thank you!
kp
ughhh, i just scarfed down two of these piping hot babies, scalding my entire mouth in the process, but yolo/yum! after a baking disaster (albeit super rare) with blueberry oat bread yesterday (which had the strangest texture/had to be thrown out) i became extremely upset/discouraged (lolol) but decided to try out a different recipe. after all, i still needed my fix of blueberry oatness! thank you for this. the outcome is so moist, fragrant, and chewy. i’d be tempted to eat another (yes, another) if it weren’t nearly 11pm. XD
Emilie
Making these tonight !! Can’t wait to taste :)
Kara
I made these muffins over the weekend and they turned out as promised – super delicious and moist! I was extremely pleased with the recipe and will definitely be making them again! I did make a few substitutions – coconut oil instead of canola oil, coconut milk with 1/2 a lemon’s juice instead of buttermilk and sweetened applesauce instead of unsweetened. I was worried about the sweetened applesauce but I thought the muffins were great and not overly sweet (I will probably use the sweetened applesauce again!) – thanks for the recipe!
Angela
These were awesome! I replaced the brown sugar with a 1/4 cup of honey and canola oil with coconut oil. They were super yummy.
love cooking
did u use old fashoned whole oats or quick oats.?
joythebaker
old fashioned oats!
Margaret
I just made these and love love love them!
Mariam
So I made these at midnight last night. So worth it! I reduced the Brown sugar to 1/4 and added a tablespoon of honey and it wasn’t lacking sweetness at all. Made a delicious breakfast and snack today i’ll be making them alot more I can tell. I think it would be lovely to omit the cinnamon and add lemon zest!
Stacy
Hi, This recipe looks amazing! But I’m trying to cut out the sugar out my diet. I want to leave the brown sugar out. Should I sub anything for it or just leave it out? Thanks
Shannon
Can you use fat free milk instead of buttermilk?
joythebaker
you can make a fat free buttermilk by combining 1 teaspoon of white vinegar to your fat free milk.
Misty
Thanks for the recipe – it’s in my regular breakfast rotation. I make the following changes – omit the oil and add more applesauce to compensate, add about a half cup of walnuts mixed with dried cranberries or blueberries. to the batter. However, I cannot ever get these muffins to rise. Do you have any tips? Am I causing this problem with my modifications?
Mary
I just made these for breakfast and here are the changes I made:
white whole wheat flour
skim milk + 1 tsp vinegar instead of buttermilk
1/4 cup sugar (not 1/2)
1/2 cup raisins — instead of blueberries since I was craving the oatmeal + raisin combo
DELICIOUS!!! They are so healthy and so good and I love their texture – moist with a nice chew from oatmeal. I knew they would be winners just from looking at the batter; the applesauce resulted in a beautifully thick muffin batter. I HIGHLY recommend making these!!
note – I did not use muffin liners because I imagine they would stick since they are low in fat. Instead, I sprayed my muffin pan with canola oil spray and lightly sprinkled a bit of flour before dividing the batter with an ice cream scoop.
Catherinee
dont use paper muffin cups! they will stick!! also use this recipe as a base for creating your own because on its own this recipe is very bland. this was the first recipe of joy’s that ive tried and had to switch up cause I did not like the results..
EllenQ
I’ve made these every Sunday night for the last month as breakfast for the week, substituting in whatever fruit I picked up at the farmer’s market on Saturday. This recipe is fantastic! Thank you so much.
Darlene
I just made these with extra applesauce and no milk and boy are they yummy thanks
Marti Haslauer
My husband asked me to bake without white flour, so we gave these a try. What a success! Everyone loved them. Thank you for posting this delicious and healthy recipe.
gear
ive never tried these but they look good
Sun
This is so delicious! Thank you so much! :) And I really enjoy reading your blog, as well. You have a great sense of humor.
Lee Wright
These are amazing, my kids loved them and so did I!!!
Thanks,
Lee
lindy
Just made your blueberry muffin recipe with my girls—-and we cannot wait to eat them!! They look delicious! thanks for the great recipe! xo
Alanna
These were amazinggggggg. I added raspberries as well as blueberries which gave it a fruitier flavour. If you don’t have buttermilk – use 1 tablespoon of vinegar in 1/2 cup of milk and let it sit for 5 mins. Works perfectly as a substitute. If your muffins are coming out flat, it might be because you didn’t use an acid – you need either the buttermilk or the substitute (or something acidic like yogurt). The baking soda needs an acid for it to work properly. The first time I made these I used milk instead of buttermilk because I didn’t have any – and they turned out flat. But the second time, I used the substitute above and my muffins looked like those deli ones with the big top! Delicious! Use homemade applesauce if you can.
Robin
I made these for the office…folks who aren’t really worried about whole grain or low fat…and they got rate reviews! Thanks Joy!
Sarah
Whoever typed in the calories is wrong. I thought it sounded like to much for muffins this small. If you make 12 they are about 135 cal a piece not 181. I added up all the ingredients indiviualy and divided by 12.
Carmen
Hey thanks! Ive been looking for a good low fat recipe for muffins that my husband would also like. These sound yummy! Going to make them today – have to go get the buttermilk first…:)
The Wifey Wife
Hi Joy,
Great recipe – I change recipes all the time – and this one looked like a good “base” recipe.
I quadrupaled it the first time I made it, and baked them in large muffin tins ( got 18 muffins out of it ).
I also doubled the blueberry content, substituted water for the buttermilk, halved the brown sugar content, and added some nutmeg ( 1/4 tsp / recipe – so 1 tsp total for my batch ), and added 1/2 cup of flax seeds.
They took a good 40 + min to cook. I’ll try reducing the applesause content next time – or adding less water – as it’s more viscus than buttermilk – and may be part of the reason that they took so much longer to bake ( besides the fact that they were in larger muffin tins ).
My husband loved them, and they are the tastiest healthy muffins I’ve ever eaten / made.
Now we have a stash in the freezer for those times when you have to run, and know you’ll be hungry in an hour or two……And I just bought 8 – 3 # boxes of blueberries – that I’m hoping to make into something :) so I’m sure I’ll be making more of these – and testing more alterations.
I wanted a low sugar, lower oil / fat content , non-white flour muffin recipe – this was great
Jen
Dear Joy, I stumbled upon this blog while looking for a healthy, whole-wheat berry muffin recipe. Made these yesterday and they are delicious! I substituted additional applesauce for the oil and they are still very moist and tasty. I can’t wait to try some of your other goodies!
Marie
WOW! My son insisted he only wanted peach muffins, so I switched peach puree for the applesauce and omitted the berries, and loved it! Going to try the original version for myself. Thanks for a wonderful whole grain recipe.
House of Twirls
Yum! I have made this several times and today I used fresh raspberries. I have a little advice you may want to consider if you aren’t crazy about the first batch. To make them just a tad bit fluffier I use an extra egg white. The extra egg white seems to ad more structure to the muffins. Because I am a mother of 4 great kids and I bake treats ALL the time I wanted to see if I could lower the sugar and still have a little sweetness so I reduced the brown sugar to just over a 1/4cup and squeezed a little less than a tablespoon of organic honey. I think the honey goes a long way when sweetening baked goods. I read a few people said there muffins were very flat and aside from adding an additional egg white I also whisk the flour, baking powder, baking soda, and cinnamon together before adding the oats then giving it a good mix again so as to ensure the baking powder and baking soda are thoroughly distributed. Thank you Joy! You inspire me in many ways and your blog always feels so personal.
Corrie
I was looking for a “base” muffin recipe to use with some fresh blackberries I had. Your photos made these look mouthwatering so I just had to try it out. I also have a bad habit of altering recipes I find, and did so with this one, but only because it turned out I did not have all of these ingredients. I substituted the canola oil with unrefined coconut oil and I did not have buttermilk. I used the milk and lemon juice version. And the applesauce, I did not quite have enough so I had to add a jar of my toddlers Gerber applesauce. The blackberries were delicious and the muffins were amazing. I browsed through your site and it all looks wonderful! I will definitely make these muffins again and again, and many of your other recipes too! Thanks for sharing!
George
For the last few months or so I have been trying to find and perfect a healthy muffin recipe to no avail. They either turned out too hard, too dry, no taste, or too flat. Today I stumbled onto your site and found this Oatmeal Blueberry Applesauce Muffin Recipe. Not only do I like all the ingredients but I had most of them all on hand and decided to try this recipe. These are the best healthy muffins that I have ever tasted in my life. They are better than the muffins that my ex-wife used to make from a store bought muffin mix. Those had a high fat and high sugar content and still didn’t taste this good. I followed the recipe to the letter except I didn’t have canola oil so I used olive. I wondered if the taste of the olive oil might be overpowering, but I guess since it was only 2 tbsps they tasted fine. I also used a brown sugar substitute and they are even healthier and still delicious.
Thanks Joy and two thumbs up from this Canadian biker that dabbles in the kitchen.
Catherine
I wanted to make your Browned Butter Blueberry muffins, but since we didnt have any butter.. and we had applesauce, I googled blueberry applesauce muffin recipes. Imagine my surprise when I saw that you had a recipe for Oatmeal Blueberry Applesauce Muffins! Oooh lala they are good! Mmmm, I just took my last batch out of the oven and wow they smell, taste, and look amazing!! Thanks for such a great recipe!! :)
Jasmine
These were pretty good. I made them today for the first time after looking for healthy snack recipes for my toddler. I wish I would have made them without the paper liners though because a lot of the muffin was stuck to the paper. I’m going to try making them with a little more cinnamon and apple pieces next time as well as trying banana and strawberry like another commenter suggested!
Susan
How far in advance can you make these little gems? Do they get better each day?
SusanK
Joy, I love your site. This is the first recipe of yours that I’ve tried, and I can’t figure out what I did wrong but they didn’t turn out all that good. Boo hoo….I’m sorry that I didn’t get the results everyone else did. My tasted dry and bland! Maybe it’s my taste buds?? I’ll try it again and add some additional fat and perhaps bump up the sugar. I know it’s not “healthy” if I do that!!
Lilja Björg
Hello Joy :3
Is there possible to use an apple that has been mashed into something gooey instead of an apple sauce?
I am a big fan yours by the way, all the way from Iceland. Your blog makes me happy, because it is yes, full of joy :D
po
Hi Joy!
I used the recipe this morning and made a batch of those muffins and they are making my Tuesday super awesome! Thanks!
Po
Naama
Hi Joy,
First, I love your blog! I made so many things from here and it was all great.
I have a question, do you use quick oats or old-fashioned rolled oats for this recipe?
Thanks!
fattydumpling
Hi Joy,
I made these with chocolate chips for half the batter and blueberries for the other half, and I have to tell you, the commenters are all right–this is such a great recipe! The whole wheat flour works well in the muffin and I really like the hard muffin tops that I had baked up–squishyness begone! Except for the insides, the insides were soft. As desired.
twin momma
Hi! I’m making these in Tokyo, Japan, and perhaps due to my crummy ol’ microwave oven, it came out too doughy :'( I baked them for 17 min first, and they were still runny, so I tried for another 5, another 5 again, and now for another 10. I followed everything exactly. What did I do wrong??? Don’t want to dissapont hubby, and your site looks amazing so I want to figure out what happened. Is it because of the oven? The silicone muffin cups? (muffin tins do not fit in tiny Japanese oven/microwaves. ) Should I reduce the paplesauce next time? There’s absolutely no fluff to it. Help!!
rebecca
jtb,
how would you feel about making this batter and freezing it for use in say a couple days? i’ve frozen scone batter, cookie batter and even certain doughs…but never muffin batter.
thanks,
r
p.s. i did a test batch last night…extra good with thick slice of cold butter. i’m just sayin…
Emily
They just came out of the oven. So good!
Honey
Hi Joy,
I tried this recipe and it turned out really good. I also altered this recipe and made Strawberry Banana Oatmeal Muffins, turned out good. Thank you!! Love your site and all.. :-)
-Honey!
Kaitlin @ Catch More Flies With Honey
Hi Joy! I’m newly intolerant to sugar and have started a blog featuring how I work around this intolerance. Tonight, I made an altered version of your muffins (and linked back to you, of course!). I added nutmeg and made a few substitutions/ changes (most importantly the use of honey instead of brown sugar). Check it out! And thank you so much for the inspiration. :)
http://kaitlinwithhoney.wordpress.com/2010/07/03/a-night-in/
Holly
They’re in the oven now. I used coconut oil instead of canola. I added a little cardamom too. I can’t wait!
Ginny
I’ve been reading your blog for over a year now, and it’s so neat to go back to old posts like this one and see how much your writing has changed. You’ve been great fun to read all along, but I love how confident you are now to just be you. Thank you for the inspiration you bring – both in food and in life :)
Lyndsey
Thank you SO much for this recipe! The muffins were delicious!
I love your site! You inspire me to cook more! :)
Melissa
http://untilwednesdaycalls.blogspot.com/2010/02/how-to-baking-with-toddlers.html
I would like to thank Joy the Baker for the very delicious Oatmeal Blueberry Applesauce Muffin recipe. They were awesome.
Joyce
These oatmeal blueberry applesauce muffins are fantastic and soooooooooooooo good!!!! I used quick oats, left out the salt as my husband is on a low salt diet and subsituted water for the low fat buttermilk and added 1/4 cup crushed walnuts. Also used olive oil instead of canola oil. They were very moist and wonderful!
Laurie
Love your site! Made these muffins tonight and they were great! Nice and moist and slightly chewy. I had homemade applesauce with some honey and cinnamon in it so I omitted the cinnamon. I was out of whole wheat flour so I used 1 cup white and 1/4 cup wheat germ. I also used huckleberries instead of blueberries (kind of fun since both the apples-for the applesauce- and the huckleberries we picked wild out in the forest! :0) Anyway these slight changes probably didn’t affect the results and even if they did the muffins are still fantastic! Thanks for the recipe!
~Laurie
Julie Koenn
These muffins are amazing! I have also substituted chopped apples for the blueberries! Yummmm!
Katie Kennelly
Wow. just made these and my dad, who loves health food, liked them! I am in a definate search for “go to delicious recipes” And this just might fit for my healthy blueberry muffin catagory (I do still need one for a buttery one!) Mine just came out a little flat but perhaps i did not put in as much as needed into the cups because i made delicious mini versions too. Overall a good recipe considering it only has 2 tablespoons of oil :D
Jenny
Love the recipe! I substituted greek yogurt instead of buttermilk, honey instead of sugar, one banana instead of applesauce, added a tbsp of flax seed powder and sprinkled some walnuts on top. Divine! Can’t stop eating them!
plunkie
These were WONDERFUL! My children, age 1 and 4, loved them. Making them again right now… Thanks!
Kay
With a few healthy tweaking of my own…I love this recipe. I substituted a few things: freshly pureed applesauce, Coach’s Oats, flax seed (powder) for egg, sour milk (milk & lemon) instead of buttermilk, Extra Virgin Olive Oil for canola oil. Next batch, I’m gonna experiment with substituting honey for brown sugar and adding more applesauce to substitute the oil.
I love you web Joy, keep up the great work!
astrocatann
I made these muffins last night and they were wonderful! These are one of the few muffin recipes out there that doesn’t use butter. I have a general question along that line – when is it okay to replace butter in a muffin recipe by vegetable oil? Thanks very much for sharing such great recipes. I always enjoy browsing your blog (esp when I am hungry and looking for recipes/baking ideas)
Jeanette
These came out of the oven 5 minutes ago – delicious, thanks for the recipe :)
Theresa
I made these last night, and I’ve eaten 3 since then. They’re perfect for breakfast and soooooo good!
Bill
This was the first recipe I’ve tried on here and they’re quite good! I plan to make them again. I look forward to trying more recipes on here. Keep up the good work!
Kaitlyn
I made these muffins for breakfast today & they were so good! It was a great way to start the day!
Greg
I have made four batches of these to date and the family LOVES THEM! The little two year old now demands muffins for his snack!!
Stacey
I love your site!
I made these and everyone loved them!
I didn’t have buttermilk but substituted vanilla yogurt as some previously stated. They were very nice and moist. Please post more healthy oatmeal or wheat flour based recepes, we are always looking for healthy breakfast alternatives!
Jill
I made these but modified slightly:)
I used quinoa flour which gave them a nutty flavour, I used a cup and a half of applesauce, added a banana and ditched the sugar. They were yummy still, i’m sure yummier with the sugar but I’m trying to cut that out when I can. Thanks for this recipe AND all the others that are so delicious looking! I can’t wait to make more of your creations!
Molly
I made them today with my picky toddler and substituted the applesauce for about 3/4 cup of banana (didn’t have any applesauce). I also added in some almond meal for a protein boost. Delish!
Bianca
I made these with fresh cranberries and walnuts and replaced the sugar with turbinado sugar. I also tried shredded zucchini in place of the applesauce, and it worked just as well… applesauce is a better flavor for these though…
Angela
I forgot to mention that the second time I made these, I added in a mashed up ripe banana. They were even more moist and delish!
Angela
I have made these twice already. They’re amazingly good. I’ve gotten into the habit of sticking one in my purse on my way out in the morning. That way, around 4 PM when I start feeling ravenous at work, I have a nice healthy snack with me and I don’t have to scrounge for cookies.
Jenn with the Curly Hair
Just made these and enjoyed one straight out of the oven with a glass of milk. Perfection! A friend just introduced me to your site recently, and I adore it! Can’t wait to try other recipes.
SusieQ
These are great!!!! I have tried many blueberry recipes over the years and these are my favorite so far. My husband like them a lot too. I followed the recipe exactly but put them in the large muffins. It made 6 and I cooked about 22 minutes. Perfect!!
Dara
and 3.8 grams fiber
Dara
I punched this into Recipecal
Values for one serving
Energy 180.322 Cal
Protein 5.174 g
Fats 3.858 g
Polyunsaturates 1.234 g
Monosaturates 1.793 g
Saturates 0.467 g
Cholesterol 0.408 mg
Carbohydrates 32.875 g
Stephanie
Just made these this morning and heard lots of “Mmmmmm.. nom nom nom”
Melissa
Made these yesterday and blogged about them for good measure! http://ilovethekitchen.blogspot.com/2009/02/muffin-top.html
Margaret
I made these muffins today and they are truly amazing! I’m having trouble not eating them all in one sitting… Thanks for posting this! And everything else you make – it all looks delicious and inspires me to bake more!
northcoast
I made these this weekend for a small brunch….soooo good!
JoyS
From one Joy to another Joy — thanks for sharing this recipe! I made some last night, substituting non-fat yogurt for the buttermilk and adding a few more blueberries. The muffins are great! I think they’d also be good with strawberries (or a mix of strawberries and blueberries).
Stephanie
Mmmm…these look delicious (and healthy too!). Did you take the corresponding photos? They’re so crisp, clear, and vivid.
Heather-Ghost Baker
I made these to bring to my husband’s sister at college. I really enjoyed them! Next time I think I might make them a little sweeter (I can’t help myself…). Thanks for the great recipe and beautiful photos! The background (is that a tablecloth? material?) looks great, too!
John
Wow, these were amazing. I made them twice in the past week and a half (and they are all gone!). This is the first recipe I tried of yours and am anxious to try more! I just need to make some more applesauce so I can make more muffins…I guess there could be worse things in the world.
Tricia
Thanks for your post Karen! I baked the muffins a couple of weeks ago with dried blueberries and cranberries. I do think I would have preferred fresh blueberries though.
Next time. :)
Melissa
I have so much oatmeal left over from Tuesday’s Quaker party I catered. I cannot WAIT to put it to good use making these muffins. YUM!
Debbie
Beautiful photography, wish I had good food photography skills. :) This looks so moist and tasty, I can’t wait to give it a try.
Jess
Just made a batch of these.. and still warm! I love the way they taste! I actually like that healthy oaty taste :)
phanitha
Wow..these look absolutely delicious…
Kayla
I’ve been reading your blog for a few months, and I love it. I’ve bookmarked several recipes, but this was the first I’ve tried. The muffins are very yummy; they definitely have that “healthy” taste, but it’s not too overpowering. I got some really plump blueberries, and they make them that much better. Keep up the good work!
stephchows
Hi! I hadn’t realized these were yours since the tastespotting linked me to that other site. I’ll make sure to update and add a shout out to you in the post! These were so delicious, I’m so glad I found the recipe! :) All of your recipes look so good, I’m going to have to bookmark a ton of them to try :)
Chrissy
Yummy! I made these last night for breakfast this week and I love them! Are they still healthy if I eat too many? I hope so. Even my 1 and 3 year old like them. I used nonfat greek yogurt since I had no buttermilk and I also used apple butter since my applesauce had gone bad. Still turned out very yummy. I look forward to trying more recipes – those ice cream cupcakes look perfect for upcoming birthday parties!
Stephanie
I like Karen’s idea of the glaze – I liked these muffins, but I missed the sugar. :p
I still ate 3 in one sitting, which sort of took away from the healthy aspects, ha.
Karen
I was inspired by your recipe to make these muffins yesterday but made the following changes: Subbed dried cranberries and blueberries (didn’t have any fresh or frozen). Instead of 1 1/2 cups of oatmeal I used 1/4cup wheat bran, 1/4 cup wheat germ (un-toasted), 1/4 cup all bran cereal (the twig kind), 1/2 cup old-fashioned oatmeal. Instead of buttermilk I used the juice from 1 lemon and enough non-fat milk to make the 1/2 cup and added the zest of the lemon.
After baking I made a loose glaze of confectioners sugar and lemon juice and the zest of lemon and dunked the muffin tops in the glaze.
They were delicious …….. I took creative license with your recipe, but still stayed true to the healthy aspects of the original.
THANK YOU
Tricia
Hi Joy,
I want to make these muffins but I would rather use dried blueberries … because I already have them in my cabinet. Is that possible?
Love the blog!
Tricia
sarah
i made these muffins and i’m in love! they are wonderful in every way. i usually always use whole-wheat flour when i make muffins and these turned out so moist…they’re healthy too! they are even delicious the next day!
Kelly
YUM! I am enjoying one hot out of the oven as I type! What a perfect recipe for my few remaining blueberries. Kuddos, Joy…you’ve done it again! Can’t wait for more splendid recipes in ’09!
Laura
Hi Joy! I’ve been reading your blog for a couple months now…I absolutely love it and I cite it on my blog once in a while. This is the second of your recipes I’ve made (the first was the pumpkin chocolate chip cookies). I used raspberries instead of blueberries, and they were SO DELISH. I love that they’re healthy…perfect timing! Thank you for sharing so many wonderful recipes!!
Psychgrad
Oh yum – I’ve been looking for a lower fat muffin option for a brunch tomorrow and these might be them!
My First Kitchen
What a coincidence… the number one thing on my list is to find a recipe for a really tasty good-for-you muffin. What are the chances. Good luck on #32. I’m hoping for a video.
Amy
Glad to hear your plans to move to the bay area! I came up here 8 years ago and just never left! :) I’ve followed this blog for a long time now and my 2009 plan to start my own was inspired by you. Love your stuff!
Can’t wait to try this recipe… I’m lacking whole grain goodies in my repertoire. :D
Kevin
Those blueberry muffins look really good! I like to us whole wheat flour a oat in muffins as well.
Kari
Thanks so much for a healthy recipe! My husband and I are trying to get back on the health track! I’m going to make some this weekend!
Lucy
They look like reeeaaally good muffins! Hope you achieve all your tasks :)
Gourmet Traveller
Wonderful, I have a bottle of apple compote at home and am looking for a recipe. and I stumbled on your lovely recipe as I love using oatmeal too. However, I don’t have blueberry and may use our garden raspberry which I have in the freezer left from this summer.
joythebaker
mende- i used quick cooking oats. if you used old fashioned oats, you’ll just have more of a pronounced oatness… bigger oat bits! enjoy!
iceni- i have to see if my dad will part with the recipe for enchiladas…. that might be a hard one i’m sorry to tease you so! also, the almond oil didn’t really flavor the muffins at all. i say bust out your walnut oil and get backing. nut oils are lovely to bake with. they’re subtle and don’t really drastically change the taste of your baking, especially in a whole grain, fruity muffin like these!
patsyk
I think I have most of those ingredients on hand as we speak! Gonna have to try these muffins… they look delicious, and healthy!
Claire Mason
Those look lovely. A muffin with oats and blueberry is easy to love, but I’ve never made a batch that uses applesauce and had it work. Perhaps it is time to try again.
Tiffany
These look wonderful. I’m so glad I can still get blueberries in January. (My friends and I have thought about learning a Michael Jackson dance too!)
Alison
You are killing me!!! I was all set to make the rice pudding (FINALLY) this weekend…and you spring this recipe on us. I have to make these too. LOL I LOVE blueberries in baked things (fresh…not so much)…and this will give me a reason to finally open my new bag of whole wheat flour. :)
maria
These muffins sound nice and hearty! I love the plump blueberries! A great way to wake up!!
Christy
These are perfect to begin a new year, for us who are trying to be more health concious…even for just a little while. Love your blog!!
Brittany
Joy, you’re a lifesaver- I SO needed this recipe right now!!
iceni
Oooh! I almost forgot this. Joy, please can you add to your 2009 list to post your father’s enchilada recipe? (photos!!!)
cindy
no butter…you are a more determined girl than i. not that i shun that sort of thing, i’m just not very good at it. oh, and good luck with the list joy.
iceni
Joy, does the almond oil give the muffins a touch of almond flavor? I bought some walnut oil, and now it sits expectantly in the fridge door, wondering if I am going to use it or if I just wasted $8. I want to try it in my new silicone muffin pan, no flouring, stuck-together paper liners or anything. I love it.
Beth G
YUM! These look awesome~ I totally hear ya on the “impatience” I’ve got a similar list (minus the dance move) and I’m itchin to get to crossin’ off! Best wishes on getting it all done!
Amanda
Yes move!! Then we can have weekend baking days, drink copious amounts of tea together, and braid each others hair…. I am only semi-serious about the hair braiding :)
Chelle
Love the new look! These muffins sound great and I’m currently on an oats kick, so I can’t wait to try them!!
Elizabeth
not to be too much of a stalker but I just happen to be moving to the bay (from DC) at the end of the month! thus, i support your move so you can do doughnut searches that I can actually follow along with. yay!
mende
joy – i am going to try to make these this weekend and was wondering did you use old fashioned oats or quick cooking? as always, your recipe looks wonderful and i can’t wait to try it!!! happy baking in 2009 :)
Jaina
Ooooh tasty. Going to have to make these.
Meg
I’m seriously going to bake those the moment I have a kitchen again! Thanks for sharing!
Lindsey
I can’t wait to see what the year has in store for you…great things surely!
This recipe will get tried out by me soon…looks fab!
{ Lindsey }
http://www.coveiter.com
Allison
Yeay Joy, you did it! Whole grains and no butter. =) Glad to see you’re sticking to your New Years resolutions.
carsen
please don’t move :(
snooky doodle
these look awesome and they re healthy too. Yippe :)))
Shaw Girl
We’ve discussed the state of my pants and how I’ve spent the last few weeks struggling into them, so thank you for this low fat, whole grain muffin! I will be making them this weekend with leftover cranberries!
Phoo-D
Yum! I love blueberries and we need another healthy muffin recipe to help with our morning rush. I usually use oat bran, but oats would be a welcome change.
Happy New Year Joy!
Phoo-D
Bridgett
This is the perfect recipe for us right now. My blueberry, healthy food eatin college student has a few more days at home and we just polished off the coconut banana bread from shawgirl this morning. I am hoping to find some blueberries in the freezer … may just make a trip out to try these out. Nothing better to get me up and going than breakfast muffins!