Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Whole Wheat Blueberry Oat Muffins

Makes 12 muffins

1 1/4 cups Quick Cooking Oats (not instant)
1 1/4 cups Whole Wheat Flour
1/3 cup Brown Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1 Egg

1 cup Skim milk
1/4 cup Canola Oil

Zest of 1 Orange
1 cup Blueberries (fresh or frozen)

Preheat the oven to 400 degrees Fahrenheit. Line or grease a 12 cup muffin tin and set aside.

Combine oats, flour, sugar, baking powder and salt in a bowl.

In a separate bowl, beat the egg. Then whisk in the milk, oil and orange zest. 

Add the wet ingredients to the dry ingredients and stir until just combined. Then fold in the blueberries. 

Fill the prepared muffin tin and bake for about 18-20 minutes until a toothpick inserted into the centre of a muffin comes out clean.