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Blueberry Oat Muffins

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Last season we {over} stocked up on rhubarb, blueberries and raspberries and we are sitting on one hefty stockpile in our freezer. As spring draws nearer for some (the temps are hitting 60 here in Lake Chelan, WA!), perhaps we're inspired to clear out space for the coming season's bounty.

Regardless, we've been using up our frozen fruits by baking up muffins in every variety. Even my three-year-old is inspired. "You wanna bake a recipe with me, mommy?" He swipes a few berries out of the batter while he thinks I'm not looking, but hey, isn't that the fun part of baking?

Try your hand at some of our favorite muffins... and don't be shy about swapping in all different kinds of fruit. We've

enjoyed both raspberries and rhubarb in place of the blueberries. All are delightful!

  • 1 cup organic all-purpose flour
  • 1/4 cup organic emmer flour
  • 1 cup old fashioned oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup plain yogurt
  • 1/4 cup of butter, melted*
  • 1 cup fresh blueberries

In a large bowl, combine the first six ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Note: Recipe adapted from Taste of Home.


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