This recipe uses oats, processed into a whole grain flour with a standard blender or food processor. A quick, easy recipe–the other dry ingredients can get processed in with the oat flour, and are added (along with the blueberries) to the wet ingredients. The secret to light muffins: stir lightly (a few lumps are fine!).
Eat these fresh out of the oven. Or rewarm in toaster oven a few minutes to refresh. Makes 1 dozen.
- 1 egg
- 3/4 c. yogurt
- 1/2 c. olive oil
- 1 1/2 c. quick-cooking oats, ground
- 1/3 c. sugar
- 1 c. flour
- 1 tsp. salt
- 1 TBS. baking powder
- 1 1/2 c. fresh blueberries (or 1 c. frozen)
- 1-2 TBS. sugar for topping
1. Let egg and yogurt get to room temperature for better baking. Into metal bowl, add: > 1 egg, stirred
2. To egg in bowl, add: > 3/4 c. yogurt (or substitute milk) > 1/2 c. olive oil
3. To a food processor or blender, add and process into a powder: > 1 1/2 c. quick-cooking oats (or substitute 1 c. white flour)
4. To food processor, add the remaining dry ingredients: > 1/3 c. sugar > 1 c. white flour (or whole wheat) > 1 tsp. salt > 1 TBS. baking powder
5. Add a bit of olive oil to the bottoms of a 12-muffin tin, or use cupcake liners. Mix the dry ingredients and the blueberries into the wet mix, stirring lightly just until mixed. If it seems too dry, add 2 TBS. water (if yogurt’s especially thick). Fill the 12-muffin tin with batter, and sprinkle 1-2 TBS. sugar on top. Bake at 400 degrees for 20 minutes or so, until golden. Eat warm!