Delicious & Nutritious
Oatmeal Whole Wheat Blueberry Muffins
Need a nutritional, yet delicious breakfast idea?
Or
Maybe a quick afternoon snack?
THESE MUFFINS ARE JUST THE TICKET!
Quick & Easy
Like all my recipes, I try to incorporate additional ingredients to enhance the nutrition. So, in this recipe of oatmeal whole wheat blueberry muffins I have included:
- Bean Flour – adds lots of protein, fiber & nutrients
- Flax Seed – add important omega 3s, which helps lower inflammation
- Sunflower Lecithin – Fluffs up those muffins & many health benefits
Who couldn’t use that? Of course the are all optional, but highly recommended.
Look at all that healthy goodness!
Recipe
Oatmeal Whole Wheat Blueberry Muffins
Ingredients:
Dry
1-1/3 cups Soft White Flour, freshly milled
3/4 cup Old Fashioned Oatmeal
Bean Flour* optional, see tips
2 Tbls Flax Seed, freshly ground, optional
1/4-1/3 cup Sucanat,* or Brown Sugar or Raw Sugar
2-1/2 tsps Baking Powder, aluminum free
1 tsp Baking Soda
1 tsp Sea Salt
1/2 tsp Cinnamon
2 tsp Sunflower Lecithin, optional
1 cup Blueberries or other fruit
Liquids
1-1/4+ cups Buttermilk
1 Egg, lightly beaten
1/3 cup Virgin Coconut Oil, Butter or Olive Oil
1/2 tsp Vanilla
*Ingredients: See explanations in the instruction sections below and on my Healthy Ingredients page for more ingredient details.
Optional Ingredients
The optional ingredients are just that, optional. However, they DO enhance the taste, texture and nutrition of your muffins; but you totally may omit them.
How much grain do I mill?
Mill about 3/4 cup Soft White Wheat berries on the finest setting.
These calculations are an estimate
Adding bean flour: simply throw in
1 tablespoon of dried beans with your grain when you mill
If you do not mill your own flour yet
Simply replace the needed flour with unbleached all-purpose or pastry flour.
See Getting Started Milling to learn about milling your own grain, corn and bean flours and corn meals.
Bean Flour
Bean Flour
Bean Flour: I add bean flour into most of my baking: breads, biscuits, cookies, cakes, etc.
Beans have so much to offer in the way of protein, fiber and tons of nutrients. So why not power-up those baked goods!
Add 1 Tablespoon dried beans per cup of grain. I like to use dried navy beans or baby Lima beans; however, pretty much any dried bean will work.
Just add them in with your grain and mill all together.
Again, check out my Milling Basics page to learn more.
So, why not POWER-UP your baked goods?!
Instructions
For simple instructions, click the plus-sign or keep reading for detailed instructions.
Simple Instructions
Simple Muffin Instructions
Oatmeal Whole Wheat Blueberry Muffins Instructions
1. Preheat oven to 400 degrees – Well grease muffin pan – Melt coconut oil if solid – All ingredients best at room temperature.
2. In a medium bowl, using a whisk combine all dry ingredients. Add blueberries; stir to combine and coat.
3. In a separate bowl, whisk together liquids. If using coconut oil, keep it separate. Other oils may be mixed with the buttermilk.
4. Make a well in the flour mixture, pour in the liquid mixture and gently fold/stir just to moisten. Batter should be very moist. Because fresh flour can absorb a lot of moisture, add more buttermilk if necessary to achieve a very moist batter. Over mixing batter can make muffins dense.
5. Fill prepared muffin cups 3/4 full. If desired, sprinkle tops with a little more sugar.
6. Bake in preheated 400 degree oven for 20 plus minutes.
That’s it! Delicious and nutritious.
Detailed Instructions
First Things First
Mill Grains & Beans
I use:
NutriMill Harvest Grain Mill or the
NutriMill Classic Grain Mill – LOVE Them!
Pour the grain in the top, and
Viola!
Out comes beautiful
fresh flour
Easy peasy!
Milling Wheat & Beans
Set your mill to fine and mill about 3/4 cup soft white wheat berries and one tablespoon dried beans.
Grain: Other grains may be used instead of soft white. Replace with hard wheat, spelt or Kamute.
Beans: Any dried beans will do: Great Northern, Lima, Navy, or even Garbanzo/Chickpea.
No beans, no worries, simply skip it.
Stir freshly milled flour.
After milling any grains, beans or corn, always give the fresh flour or meal a good stir to evenly distribute the bran and other flour components before scooping out the measure for a recipe.
Adding Flax Seed
Adding Flax Seed
Adding Flax Seed
By adding Flax Seed to just about anything: baked goods, soup, salad, cereal; you name it, you are adding lots of other nutrients and those all-important omega-3’s, which helps lower inflammation.
Don’t eat it whole, because the body does not break it down. So grind it fresh.
Use your coffee grinder like Krups Ultimate Super Quiet Grinder (shown below) or blender. Zip, zip!
Check out my Healthy Ingredients page for more benefit info.
Just like the grains, you must grind them fresh to reap those benefits. No, don’t use pre-ground flax meal from the store, because many of the nutrients will have already oxidized away.
If you don’t have flax seed just replace the called-for amount with flour. But, I encourage you to get some and use it often.
DO NOT mill flax seed in your grain mill!
Prep
Preheat oven to 400 degrees.
Well grease muffin pan.
Rinse and drain blueberries.
Melt coconut oil if solid.
All ingredients are best at room temperature.
Love the USA Pans
No greasing necessary!
Mix Dry Ingredients
In a medium size bowl, whisk dry ingredients together.
Then, gently stir in blueberries. Being sure to coat all the blueberries with flour mixture. This insures they won’t just sink to the bottom of the muffin.
Mix Liquids
In a small bowl, mix buttermilk, egg and vanilla.
If using coconut oil, keep it separate. Other oils may be mixed with the buttermilk.
No buttermilk, no problem. Sour 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Stir and allow to sit for a few minutes before using.
Mix Dry & Liquids
Add liquids to dry ingredients.
Gently stirring just to moisten. Over mixing can cause muffins to be tough. I know, it sounds strange, but it’s true.
If batter is too dry add a little more buttermilk or milk. You want the batter to be plenty moist.
Freshly ground grains, beans and corn will suck up moisture. So, you may need to add a little more liquid before filling muffin cups. Not too runny though.
Fill & Bake Muffins
Fill muffin cups 3/4 full. If desired, sprinkle tips with a little more sugar.
Bake in preheated 400 degree oven for 15-17 minutes or until the tops are lightly golden.
Your muffins may not have a tall domed top. That’s OK, because, the batter is made with oatmeal and oatmeal is heavier than flour alone.
It's time to get out the butter!
Nutritious & Delicious
Oatmeal Whole Wheat Blueberry Muffins
A must try!
Let us know what you think.
Oatmeal and fresh milled whole wheat, a great combo for highly nutritious and delicious muffins. Do you use oatmeal often in your baking? Let us know in the comments.
Are you ready to start milling?
To learn all the details you need to know to start milling your own fresh flours and corn meals, click the link below.
