• 1 cup old-fashioned oatmeal
  • 1 cup 2% reduced-fat milk
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup vegetable oil
  • 1 tbsps. orange zest
  • 1 egg
  • 1 cup wheat flour
  • 2 tbsps. flax meal
  • 1-1/2 tsps baking powder
  • 1/3 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1-1/2 cups blueberries
  • 3 tbsps. confectioners' sugar (optional)

Blueberries are one fruit that I am very fond of and one fruit that I have success growing in my garden.  Preserving them is easiest in the freezer, layering them on a cookie sheet to freeze then transferring them to a container for later use.  This recipe is one of my favorite’s.  I hope you enjoy!

blueberrys Blueberry Oat Muffins


  1.  Preheat oven to 425 degrees.  Line 12 muffin cups with paper liners.
  2. In a large bowl, stir together oats and milk; let stand for 10 minutes. Add sugar, oil, orange zest and egg, stirring well.
  3. In a medium bowl, stir together flour, baking powder, baking soda, flax meal and cinnamon.  Add pecans, tossing well.  Add flour mixture into the oatmeal mixture, stirring just until combined.  Gently, but quickly, fold in 1 cup of blueberries.
  4. Spoon batter into prepared muffin cups.
  5. Bake for 20 minutes or until golden brown.
  6. After cooled, sprinkle with confectioners’ sugar, if desired.