It is a well-known fact among my family and friends that, while I am a good cook, I am not the best baker. In fact, I once tried to make waffles, and after three failed batches, I was eternally banned from all things batter. Part of the problem is that I don’t like to measure. My cooking style is more laid back: a dash of this, a pinch of that, everything to taste.
But every once in a while, I feel the overwhelming urge to bake something. This weekend, it was blueberry muffins. Actually, the recipe is called Insanely Good Blueberry Oatmeal Muffins. And I can assure you, this is one recipe that is practically full proof. If I can make them successfully, anyone can.
Insanely Good Blueberry Oatmeal Muffins
(Recipe adapted from Skinnytaste.com)
Makes 12 muffins
- 1 ½ cups Quaker quick oatmeal
- 1 cup plain soy milk (you can substitute unsweetened almond milk or skim milk)
- 1 ½ cups packed brown sugar
- 2 tbsp honey (you can also use agave or sugar)
- ½ cup unsweetened applesauce
- 2 egg whites
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour (I used all-purpose flour, since that was what I had in my pantry)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
- Baking spray
- Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with liners and lightly spray with baking spray.
- Soak oats in milk for about 15-30 minutes.
- In a medium bowl combine brown sugar, honey, applesauce, vanilla, egg whites, and oil, and mix well.
- In a third bowl combine flour, salt, baking powder, and baking soda, and whisk to combine.
- Combine oats and milk with sugar/applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Spoon into the muffin tin and bake for 22-24 minutes.
Baker’s Note: Three bowls seems like a lot of dirty dishes to me. I skipped a step and combined everything in one bowl. And my blueberry muffins turned out perfectly fine.