i'd rather be baking

Ryan has a thing for blueberry muffins. You may recall the muffin extravaganza of 2009, which included quite possibly the world’s most perfect blueberry muffins. I wanted to make some for him, and I really should have stuck with the recipe I already knew and loved. But you know me, I can’t leave well enough alone.

My Google Reader is pretty much equally divided between ridiculous food and super healthy blogs, which is a pretty accurate representation of, well, me. The moral of the story is that we can’t all eat butter laden, crumb-topped morsels of deliciousness every morning. We have skinny jeans to wear and races to run. You understand.

Don’t get me wrong – these are nowhere near as delicious as Martha’s version, but health-wise there’s pretty much no comparison. These babies are packed with whole wheat flour, blueberries, and walnuts, with nary a trace of oil to be found. And with that being said, they could use a little something. I think maybe next time I’ll add a banana. Or another egg. Or some more sugar. Any thoughts?

Whole Wheat Blueberry Muffins
Barely adapted from Eat Me, Delicious

These muffins are actually quite good. They are definitely a bit dense and almost dry, so I’d add closer to a cup of milk next time, and perhaps a bit of nutmeg.

1 large egg
1/2 cup soy or nonfat milk (I used soy)
1 cup oats
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/4 cup sugar
1 cup frozen blueberries
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 400°F. Prepare muffin tins with muffin cup liners.

In a medium bowl, stir together the egg, milk, applesauce, vanilla and sugar. In a large bowl, stir together the oats, flour, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.