Blueberry oat muffins

Inspired by Food Network and The Healthy College Cookbook

Makes: 14 muffins

  • 1 cup wheat flour
  • 1/2 cup white flour
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup milk
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 3 1/2 tablespoons applesauce
  • 1 1/2 cups blueberries, rinsed and dried
Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet until combined. Gently fold in blueberries. Fill greased muffin cups about 3/4 full, and bake for 15-20 minutes, until toothpick comes out clean.
*Chef’s note: Tasty tasty tasty. You really can taste the nutmeg. For me, a nice treat to satisfy a sweet tooth as well as a snack that doesn’t make me feel guilty.
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