Oatmeal Blueberry Applesauce Muffins

I can hardly believe I am saying this, but I am already done with summer.   Being pregnant the heat is really getting to me, I'm sick of the swollen feet, and I just am ready for the fall. I am ready for crunchy leaves.  Sleeping in bed, windows open to the chilly nights.  And my oven warming the house with wonderful smelling treats.

It was a sleepy day for me today.   My body and mind is finally slowing down after a busy week full of VBS, wedding showers and spending lots of time with lots of people.  I had a hard time waking up and an even harder time getting moving.  It was like my body was screaming "STOP and just let me relax already!"  So take it easy I did.  After a nice long shower, Jackson and I pilled into the car and popped over my mom's house for a little R&R.  Jackson got to play, I got to relax and enjoy my mom's company and conversation. It was a nice way to unwind, and I got to leave with my new market basket (Thanks Kathleen!) full of homegrown veggies, fresh fruit salsa, rolled oats, and lots and lots of blueberries!  My parents neighbor Emma, grows the most delicious blueberries in her backyard and we are always so lucky to get bushels of them each summer.  My most favorite way to eat them is just in a bowl of ice-cold milk and a light sprinkling of sugar- yum!  But with my head fixed on autumn, baking is on the brain these days.

How about some blueberry muffins?  They are so easy to bake, and make for a nice quick breakfast in the morning- which I know Scott appreciates before work.  One of my favorite baking blogs is Joy the Baker.  She is witty, always adding wonderful humor in with each recipe post.  Plus, the things she makes are divine!  While searching her recipes for muffins with blueberries I came across this one that uses applesauce in place of any fattening butters, it has whole wheat flour and rolled oats- and yet she claims them to be moist, delicious and help you to feel good about yourself after eating them.  Sounds good to me!  Especially considering my ongoing cravings for carbohydrates this pregnancy.

I sprinkled the tops with coarse sugar before baking, which added a nice crunch and also worked great with the tartness of the blueberries.  Just as Joy said I would, I loved these muffins!  This is a recipe I will definitely hold onto for future use!

Print this Recipe

Oatmeal Blueberry Applesauce Muffins
courtesy of Joy the Baker
Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (I used the Powdered Buttermilk I had on hand.  For this recipe, it converts to 2 1/8 Tbsp Powdered Buttermilk and 1/2 cup water.  Add the Powdered Buttermilk with the dry ingredients and the water with the wet.)
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cups or spray with nonstick cooking spray. I had enough paper liners for 12 muffins, but had enough muffin mix for 18.  So I sprayed my other tin with floured nonstick cooking spray (Bakers Joy) and it worked great!  I will probably use this method from now on, at least with these muffins.  You don't need to worry about them sticking to the paper this way and you can enjoy every last morsel.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.