Pamela's Whole Wheat Blueberry Muffins
Prep time
Cook time
Total time
This recipe comes from Pamela Worthen, my friend Anna McKeown's mother - the recipe won a recipe contest in their home town in the 1980s.
Serves: 36
  • 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
  1. Preheat oven to 400ยบ F.
  2. Combine flour and oats in a large bowl, set aside.
  3. 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.
  4. 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.)
  5. Bake for 20 minutes. Serve warm with butter. Makes 3 dozen standard-sized muffins.
Recipe by This Week for Dinner at