Blueberry Wheat and Oat Muffins Recipe
Recipe type: Breakfast - Baking
Cuisine: American
Serves: 12
A delicious and hearty twist on a classic muffin recipe.
  • ¼ cup flour
  • ¾ cup wheat flour
  • 2⅓ cups quick-cooking oats plus a couple of handfuls for a topping
  • ½ raw honey (local is best) OR raw sugar
  • 3 tbsp. wheat germ (for added protein)
  • 1½ tsp cinnamon
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk or 1 cup milk and 1 tsp. lemon juice
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup blueberries
  1. Preheat oven to 375 degrees and line your muffin pan with paper cups or spray.
  2. Combine all your dry ingredients in a large bowl - flour, wheat flour, oats, sugars, wheat germ, cinnamon, baking soda and salt).
  3. In a small bowl, whip the egg with a fork and add the rest of the wet ingredients (buttermilk and oil). Stir to combine and then add to the dry ingredients.
  4. Combine all the ingredients using either a fork or a hand mixer.
  5. Pour in ½ cup boiling water (to begin cooking the oats), stir and set aside for 5 minutes.
  6. Gently stir in the blueberries.
  7. Spoon the batter into the pan and sprinkle oats on the top of each muffin.
  8. Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the middle of a muffin comes out clean.
  9. Cool for 5 to 10 minutes in the pan on a wire rack, then take out and continue cooling.
  10. Eat with a tall glass of milk and enjoy with your precious little ones!
  11. Makes about 1 dozen muffins.
Recipe by Inner Child Fun at