Loaded with fresh sweet blueberries, hearty oats, and toasted chopped walnuts, these healthy Blueberry Oatmeal Muffins are a nutritious breakfast on busy mornings!
Once you are done toasting the quick oats and nuts, set the walnuts and ¼ cup of the oats aside for the topping.
Preheat the oven to 400-degrees F and prepare a muffin pan with paper liners or coat with cooking spray.
To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
2 teaspoons firmly packed brown sugar, 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, 1 tablespoon wheat germ optional, 1 tablespoon milled flax seed optional, ¼ teaspoon salt optional, 1-¾ cups quick cooking oats uncooked
Gently fold in the fresh blueberries.
1 cup fresh blueberries
Spoon the batter evenly into the muffin cups, taking care not to fill more than ¾ of the cup. Top with the remaining oat and walnut mixed.
Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.
Notes
Recipe adapted from http://www.quakeroats.com/cooking-and-recipe/lemon-blueberry-oatmeal-muffins.aspx