Blueberry Oatmeal Muffins

These have been christened (by Dee) to be my best blueberry muffins yet.  I’m going to have to agree with him, they are fab!  Bebe B loved eating them almost as much as she loved making them.  Her favorite part of making them, oddly enough, was putting the liners in the muffin tins.  I used defrosted (365 Organic Brand) wild blueberries this time but am looking forward to making them with fresh blueberries in the future.  They make a great snack or breakfast.  In fact you can pop a few in the freezer (individually wrap them to prevent drying out) for easy weekday breakfasts.  

Blueberry Oatmeal Muffins - 10 Months+
1/3 cup turbinado sugar (or raw/ organic sugar)
1/3 cup raw honey
4 tablespoons butter or Earth Balance (softened)
1/3 cup apple puree or applesauce (unsweetened)
2 eggs (beaten)
1/2 cup orange juice
2 tsp pure vanilla
1 3/4 cups flour
1/4 cup rolled oats
2 tsp baking powder
1/4 tsp sea salt
1/4 tsp nutmeg
1 1/2 cups blueberries (fresh or defrosted, drained frozen)
1 tbsp flour (if using defrosted berries)

Preheat oven to 375 degrees.  Line or grease muffin tins.  I like to use baking liners, it’s just easier.  In a medium bowl cream together sugar, honey and butter.  There may still be some tiny clumps of butter, this is fine.  Next stir in the apples, eggs, juice and vanilla.  In a separate bowl mix together flour (1 3/4 cup), oats, baking powder, salt and nutmeg until well combined.  Gradually add the dry mixture to the wet mixture and stir just until combined.  If using defrosted berries make sure they are well drained and add the tbsp of flour, stir till they are coated.  Fold in the fresh or flour coated defrosted berries gently.  I use an ice cream scoop to fill the muffin cups, which works perfectly and has greatly reduced my spillage!  Bake the muffins in the oven for about 25-30 minutes.  They should be golden and a tooth pick poked in the center of a muffin should come out clean.  Makes about 1 1/2 dozen full sized muffins or 32 mini-muffins.  


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