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| fresh blueberries |
No sugar - just pure honey & blueberries for sweetener! If you must, smother those muffins with some real butter!
One of my favorite parts of homeschooling was watching Pamela learn practical life skills alongside her schoolwork. Baking from scratch became one of those lessons that she still enjoys today.
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| adding honey to the oatmeal mix |
Blueberry Oatmeal Muffins
Wet Ingredients:
2 cups rolled oats
2 cups milk
2 eggs
2/3 cup honey
2/3 cup canola oil
Dry Ingredients:
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon soda
1 ½ cup blueberries
Combine wet ingredients using wire whisk.
In separate bowl, mix dry ingredients.
Add both mixtures together. Gently stir in blueberries.
Pour batter into greased muffin cups, or cupcake paper
Bake 400 degrees for about 20 minutes or until lightly browned.
*** Pamela did the following substitutions:
½ white flour, ½ wheat flour
2 cups of blueberries
Baking Tips
A few simple tips make these muffins even better:
- Fresh or frozen blueberries both work well. If using frozen berries, stir them in while still frozen to help prevent the batter from turning purple.
- Don't overmix the batter. Stir just until the dry ingredients are moistened for tender muffins.
- These muffins freeze beautifully. Simply cool completely, place them in a freezer-safe container, and thaw as needed for quick breakfasts or snacks.
- Serve warm with a little butter or enjoy them just as they are with a cup of coffee or tea.
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| Fresh Blueberry Muffins from the oven |





























