Low in fat but rich in flavor, these delicious muffins are soft, creamy, delicately nutty and mildly sweet. They are more like a good bowl of hot oatmeal than a gooey sweet coffee cake.
I have been enjoying the new farmers market in Camas. It was introduced this year with the hope of bringing together farmers from the area and people eager to eat locally grown produce. So far it seems to be going well. It is a nice place to shop on Saturday mornings while taking in a little live music, seeing some food demonstrations and visiting with friends and neighbors.
While the selection of vegetables is fairly limited, the Camas Farmer’s Market has an abundance of gorgeous locally grown berries. Wonderful huge fresh blueberries from Meadowglenn Farm are my favorite. Their blueberries are so plump and sweet that my husband and son eat them by the handful straight from the box. Every time they walk through the kitchen they grab another handful. On Monday morning there aren’t many left to use in a recipe.
Oats, Egg Whites and a Just a Little Sugar
Last week, I set some blueberries aside as soon as I got home. I wanted to try a recipe for Blueberry Oat Muffins that I picked up at the market. The recipe sounded too good to be true. It claimed to be low in fat and yet promised a rich flavor from a combination of oatmeal, buttermilk, just a little sugar, egg whites and fresh sweet blueberries.
The muffins turned out to be delicious! Soft, creamy, delicately nutty and mildly sweet, they were more like a good bowl of hot oatmeal than a gooey sweet coffee cake. Leftovers retained their great flavor, especially when split and toasted. But then again, with these beautiful local berries, how could I go wrong?
A Simple Side for a Perfect Breakfast
After baking the muffins I had handful of fresh blueberries left in my stash. I added those to a little fruit salad I put together for breakfast. The dressing was super simple. I whisked together one Tablespoon of honey, 2 teaspoons of lemon juice and a pinch of cinnamon. I hardly expected it to be amazing, but then I couldn’t stop tasting it while it sat for the flavors to blend.
This is a great way to dress many summer fruits and it is so easy. I think it would be especially nice on honeydew and maybe pears, or grapes and strawberries, or even just by itself, served with a spoon….
Well maybe that’s just me! Anyway it is delicious, a nice complement to hot Blueberry Oat Muffins, fresh from the oven.
Blueberry Oat Muffins
Course: Breakfast, BreadCuisine: AmericanDifficulty: Easy12
servings20
minutes25
minutes45
minutesLow in fat but rich in flavor, these delicious muffins are soft, creamy, delicately nutty and mildly sweet. They are more like a good bowl of hot oatmeal than a gooey sweet coffee cake.
Ingredients
1 cup old fashioned oats, uncooked
1 cup low fat buttermilk
2 egg whites, lightly beaten
2 Tablespoons butter, melted
1/2 teaspoon grated lemon peel
1 cup flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (fresh or frozen)
Directions
- Preheat oven to 400F. Lightly spray 12 muffin cups with cooking spray.
- Mix oats and buttermilk in a medium bowl. Let stand 10 minutes.
- Add egg whites, butter and lemon peel, mixing until well blended.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl and mix well.
- Stir in dry mixture, just until moistened.
- Gently fold in blueberries.
- Fill muffin cups nearly full. Bake 20-25 minutes or until golden brown. Cool muffins in tins on a wire rack. After 5 minutes remove from pan. Serve warm.
Yum! Looks like the perfect breakfast to me.
This makes me want to eat the screen! I will definitely give these a go, maybe this weekend! Thanks.
I wish I could have had this for breakfast. I love how tender your muffins look!
yurm. yurm, i say. nice blueberry usage. these would not only be delicious, but they’d be hearty and healthy too. it’s win-win. 🙂
Lisa, these muffins look irresistable. Then you add some fresh fruit to go with it. I also like the addition of oat in the recipe. Well done.