Remember my pretty blueberries from last week’s menu post? I’m finally sharing the recipe for what I used them in! It’s a family recipe, complete with a newspaper clipping from the 80s. Total awesomeness.
The recipe is for whole wheat blueberry muffins. They are soooo good and completely addictive, which isn’t too terrible since the muffins use all whole wheat flour and are filled with healthy blueberries. (Sugar? What sugar?)
It may be a family recipe, but it’s not actually from my family. A few years ago my friend Anna had made some delicious blueberry muffins, of which I ate an embarrassing amount. I started gushing about the muffins and she told me how her mom had a won a contest with the recipe when Anna was a kid. Their family even ended up getting their photo in the local newspaper with a short article about her mom and the recipe. Anna is awesome and of course had a scan of the article and happily shared it with me, knowing full well I would publish her adorable 7-year-old face on my blog. I am such a sucker for recipes from old newspapers or handwritten on recipe cards. They just make me happy, especially when they are as delicious as this one.
So, we all owe Anna’s mom Pamela Worthen a great big thank you for this recipe. Thank you, Pamela!
- 2½ cup whole wheat flour
- 2½ cup quick or old fashioned oats, uncooked
- 1 cup oil
- 2 eggs
- 1½ cups brown sugar
- 2 cups milk
- 1 tsp salt
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon orange peel (if you don't have an orange handy and leave this out, your muffins will still taste delicious!)
- 2 cups blueberries
- 1 cup walnuts, chopped (optional)
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 400º F.
- Combine flour and oats in a large bowl, set aside.
- Mix oil, eggs, brown sugar, milk, salt, soda, vanilla and orange peel in blender for about 1 minute on low. (Jane note: as you are measuring the ingredients into the blender, add the brown sugar last or you will get hard brown sugar chunks when you blend.) Add liquid mixture to the flour and oats and stir until moistened.
- Fold in berries and nuts. (Both Anna and I leave the nuts out.) Batter will be runny. Fill muffin cups ⅔ cup full. Mix together sugar and cinnamon and sprinkle over muffins. (Anna leaves off the cinnamon sugar. I leave out the cinnamon but I do sprinkle a bit of sugar over the tops.)
- Bake for 20 minutes. Serve warm with butter. Makes 3 dozen standard-sized muffins.