sunday sweets {blueberry muffins}

I should have said healthy blueberry muffins, but I thought you might lose interest before reading onward. They're healthy because instead of a lot flour, they use dry oats... and no butter. While this may sound some hippy breakfast suggestion {it kind of is}, it's also quite delicious, made even more so by my plump, fresh farmer's market blueberries.

These are really good, seriously. Just try it, if you can't stand them, you're more than welcome to go back to sugary, buttery muffins.I promise I won't be offended.

Ingredients:

1-3/4 cups quick-cooking oats

1 cup whole flour

1/2 teaspoon wheatgerm

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup packed light brown sugar

2 large eggs

3 tablespoons vegetable oil

2 teaspoons finely grated lemon zest {optional}

2 teaspoons vanilla extract

1-1/2 cups milk

1-1/2 cups blueberries

Directions:

1.Position an oven rack in the center of the oven and preheat oven to 400 degrees. Grease a standard 12-cup muffin pan.

2.In a food processor or blender, pulse the oats until they resemble coarse meal.

3.In a large bowl, whisk together the oats, flour, wheatgerm, cinnamon, baking soda, baking powder and salt until well combined and then set the bowl aside.

4.In a medium bowl, whisk together the brown sugar, eggs, milk, oil, lemon zest and vanilla until well blended.

Add the sugar/egg mixture to the flour mixture and stir until just blended.

5. Divide the batter equally among the prepared muffin cups of the muffin pan. Drop about 4-5 blueberries into each cup, more if desired.

6. Bake in the preheated oven until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

7.When they are done, remove pan from the oven and let muffins cool in the pan on a wire rack for 5 minutes, then transfer them out of the pan and onto a wire rack to cool completely.