Blueberry Oatmeal Muffins

This weekend was a pretty slow one for me. I somehow managed to get another sinus infection, making this my third one of the year.  I’m not exactly sure what is going on with my immune system, but something is telling me I might need to have a little chit chat with my doctor soon.

A person can only stand blowing their nose so many times in a month. I’m at my limit.
Since I was under the weather, things were rather slow around the kitchen. I did play a little bit of catch up though and perfected my blueberry zucchini oatmeal muffins. I mentioned that I had tried to make these last week, but failed to spray my muffin tin with Pam.  Huge mistake.
This time I made sure to spray the tins heavily, and things turned out much better.  
The muffins fell out of the tins once inverted leaving absolutely no crumbs. Much, much easier than last week where I had to dig each muffin out with a spoon and then throw away the muffin pan.  
Some things just aren’t meant to be cleaned. My muffin tin fell into that category. 
Luckily I was able to pick up a new one for $5, so my mistake didn’t set me back too far. 
I think these are my favorite healthy muffin to date.  The recipe I followed is very similar to the apple zucchini muffins, but does have a few little modifications.  Here we go…
Blueberry Zucchini Muffins
Yield 12 muffins
2 1/2 cup oatmeal
2/3 cup brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup blueberries
1 zucchini, pureed
1 cup unsweetened applesauce
1/3 cup egg whites
1 whole egg
1 tsp vanilla
Preheat oven to 350 degrees.  
In a large bowl combine oatmeal, brown sugar, salt, baking soda, baking powder, and cinnamon. Stir to combine.  Add in blueberries, zucchini, applesauce, egg whites, egg and vanilla. Stir until blended.
Spray a muffin tin with Pam. Fill tin with batter
Bake for about 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
This muffin recipe is definitely my new favorite.  Probably because it is full of blueberries and oats… two of my favorite things. I don’t even notice the zucchini in it and love that they sneak in a vegetable.  Let me know if you try them.  Next week I think I am going to try a spin on a citrus flavored muffin.  I know I know, I’m out of control!
And if you like this recipe, check out the Saucy Mama facebook page here and vote for my healthy salmon loaf and quinoa quiche! I would sure love the chance to win the grand prize… honeymoon money!

15 Replies to “Blueberry Oatmeal Muffins”

  1. Would this recipe work if I were to puree the oats? And by puree I mean put them in my magic bullet until they turn into a flour like texture? I’m not a huge fan of the oatmeal texture when i put it in muffins but would LOVE to try these!

    1. Thank you! I usually don’t run nutrition facts because my baking is all over the spectrum (super healthy to very indulgent), but out of curiosity I ran this recipe. 137 calories, 1.7g fat, 32.2 g carb, 2.5 g fiber, 3.8g protein per muffin.

  2. These look delicious and totally up my alley. One of my friends pointed me in the direction of your blog, and it’s already in my bookmarks. I hope you pop over and check out my blog too!

    1. I’m so glad that you liked them! Definitely keep them in the fridge. Their shelf life wasn’t as long for me because the blueberries started to lose flavor once they had bee cooked. I would say maybe 4 or 5 days, max. I also have quite a few variations of this muffin on my website (apple and zucchini, zucchini and strawberry, spinach), so maybe give those a try to keep it varied. They have very similar nutritional profiles.

  3. I *really* like these! I’m always on the lookout for healthy muffin recipes because muffins are so easy to pull out of the freezer in the morning for a quick breakfast. This recipe will definitely become a part of my permanent rotation. Thanks so much!

  4. I made these to have on hand as a healthy choice for a Thanksgiving dessert and of course we had leftover’s, which, turned into a yummy healthy breakfast! The kids like them more as breakfast not as a dessert. Either was you can’t go wrong!
    It’s all good for you! There is no butter in the recipe and only brown sugar which you could replace with Agave, Splenda, Truvia, or the best choice Stevia. Delish and healthy! I will be making these more often! TY for posting!

  5. I made these for healthy choice for Thanksgiving dessert and of course we had leftover’s, which, turned into a yummy healthy breakfast! It’s all good for you! There is no butter in the recipe and only brown sugar which you could replace with splenda, truvia, or the best choice stevia. Delish and healthy! TY for posting!

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