Posted on 7/6/10
Transferred to WordPress 3/31/14


Mmmm…there’s nothing more scrumptious to me than a HOMEMADE dessert or baked good…

This morning I decided to get up, on my day off, after a great long holiday weekend, and make a breakfast muffin for Nathan and me. Similar to yesterday’s breakfast quest, I thought of things I knew I already had in the fridge and pantry that I could use to make the muffin. Having bought lots of fresh berries for my Red, White and Blue Flag cake (strawberries, blueberries and Cool Whip topping over a basic yellow cake), I decided on an Oatmeal and Blueberry Muffin (see pictures).

Upon my baker’s rack shelves, I found an old small soft cover Muffins and Cupcakes recipe book, my sister gave me years ago. I may have made one or two recipes from this book, to date. However, in the spirit of discovery and good eating, I am going to make Tuesdays an experimentation day. I will pick one cupcake or muffin recipe from this little book and make it! I will take pictures and share the recipe with you as well, so you can try it for yourself.

After having made and eaten two of these little cuties, I have decided that I will remake them and use some Vanilla in the recipe. They were tasty enough the first time around but in MY sweet tooth’s opinion, I’d like them to be a little sweeter. I did substitute Splenda for regular sugar but I don’t think that makes that much difference. Perhaps I’ll make them a third time and use regular sugar and not add anything additional to see how THOSE taste in comparison to the other two. A REAL EXPERIMENTATION DAY! Woo hoo!!!

While I get baking on version #2 of Oatmeal Blueberry Muffin, here is the original recipe for YOU to try!:

1/2 cup rolled oats
1/2 cup orange juice or water (I used OJ)
1 1/2 cups flour
1/2 cup sugar (I used Splenda)
1 1/4 tsps. baking powder
1/2 tsp. salt (I use Kosher in baking)
1/4 tsp. baking soda
1/2 cup vegetable oil
1 egg, slightly beaten
1 cup fresh blueberries or 8 ounces frozen, thawed and drained (I used fresh!)
2 Tbsps. sugar
1/4 tsp, cinnamon

Preheat oven to 425. Grease and flour muffin pan or line with papers.

In large bowl, combine oats and OJ and stir well.

Add flour, 1/2 cup sugar, baking powder, salt, baking soda, vegetable oil and egg, and mix well.

Stir blueberries in gently.

Spoon into baking cups, filling approximately 2/3 full. (I use the small Pampered Chef scooper – a heaping scoop)

Sprinkle with cinnamon sugar and bake at 400 for 18-22 minutes until golden brown.

Remove from oven and let cool in pan for 10 minutes before turning out.

Yields: 12 muffins

Note: These apparently freeze well.



Off I go to try again with Splenda and Vanilla to see if I can note a difference in sweetness that way. I’ll post results afterwards 🙂

OK version #2, with Splenda and ONE TEASPOON of Vanilla (pure vanilla, not extract), doesn’t taste any different to me! They’re still delish, but I don’t note any difference! Waaaaaaaah! Version #3 will be a strict adherence to the ORIGINAL recipe, using SUGAR and not Splenda and no additional ingredients. Stay tuned! 🙂

Version #3  – Never made them.  Was too full to move after eating whole pan of Version 2.  😉

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