Oatmeal Blueberry Muffins

1 1/4 cups quick cooking oats

2 teaspoons wheat gluten

1/2 teaspoon salt

1 cup whole wheat flour (see substitutes for other whole grain alternatives)

1/3 cup white sugar

1 1/2 teaspoons baking powder

1 cup milk

1 egg, beaten

1/4 heaping cup applesauce (or vegetable oil)

3/4 cup fresh blueberries, rinsed and drained (or raspberries, strawberries, etc.)

In a large bowl, add oats, wheat gluten, and salt. Sift in flour, sugar, and baking powder. Mix thoroughly.

In a small bowl, whisk together milk, beaten egg, and applesauce. Stir wet ingredients into dry ingredients. Mix with as few strokes as possible (lumps are okay). Fold in the blueberries. Fill muffin cups until 2/3 full.

Bake at 375 degrees F for 18 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Best served warm.

Follow this recipe then use our how to section to make oatmeal blueberry muffins JUST FOR YOU!


There are many types of whole wheat flours that are sweeter and lighter than traditional whole wheat. For example, hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. Explore...discover...and ENJOY!