Enjoy these fluffy and delicious oatmeal blueberry chocolate chip muffins without any guilt! These healthy muffins are full of good-for-you fiber from oats and whole wheat flour and antioxidants from the blueberries and dark chocolate.
Today is my last workout before the Go! St. Louis Half Marathon, and you know what that means: I’ve got the taper hungries.
Some people get the taper crazies, and my inability to sit still over the past few days indicates that I am no exception to that. But then again, I’m rarely able to sit still most days, so maybe I shouldn’t blame that on the taper. What the taper really does cause for me is an insane appetite. I want all the food and all the carbs, even though you think that less running would mean less hunger.
I mean seriously, we’re going through so much peanut butter, Greek yogurt, sweet potato, and bananas that you would think that we were feeding a family of five, not two. And, because I’m a carb monster, I’ve been baking up a storm of healthy whole grain snacks to quiet the tummy rumbles that occur between meals.
Thankfully for our grocery budget, I prefer to whip up healthy treats and snacks rather than them from the store. There’s something very soothing for me about combining flour, eggs, milk, some leavening agent, and any sugar or butter to create something tasty from scratch.
I eat a gluten-full diet. Whether that’s good or bad (I’m fortunate that whole wheat and my tummy are BFFs), it’s so true. I always have homemade whole wheat bread, bagels, or rolls made, I have a weakness for baking, and we have whole wheat pancakes every single Saturday and Sunday. Whole wheat oat chocolate chip blueberry pancakes, to be exact, which is what inspired this oatmeal blueberry chocolate chip muffins recipe.
I forget when or how exactly I came up with my whole grain blueberry chocolate chip pancake, as I’ve been making them for us each weekend for over a year. I’ve got the proportions of oats, whole wheat flour, baking powder, salt, milk, an egg, cinnamon, vanilla, chocolate chips, and blueberries memorized so that I can whip a batch of these pancakes together even before I’ve had my coffee, which is an impressive feat considering sometimes I struggle to make coffee before I’ve had my coffee.
Chocolate-covered strawberries get all the praise, but the accolades belong to the combination of dark chocolate and blueberries. Together they produce a sweet, chocolatey, slightly tart flavor that bursts and melts in your mouth.
To give my muffins a fluffy texture and a pretty domed top, I used double leaveners. Baking soda, which is stronger than baking powder, is a base, so it creates bubbles and thus causes rising when it reacts with an acidic ingredient. In the case of this recipe, brown sugar is the acidic ingredient. Baking powder has a double-reaction: first when you mix the batter, and then later it adds additional rise when it reacts to the heat of the oven.
I made the crumb topping on my cranberry coffee cake muffins back in December and have not been able to stop thinking about it since. Seriously, it transforms good muffins into I’m-having-another muffins. Then again, how can you go wrong with brown sugar and butter?
- 1 cup old-fashioned oats
- 1 cup milk
- 3/4 cup whole wheat flour
- 1/2 cup bread flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup blueberries
- 1/2 cup dark chocolate chips (2/3 cup if more desired)
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1/3 cup whole wheat flour
- Preheat the oven to 350 degrees.
- Combine the oats with the milk and let soak for five minutes. Meanwhile, combine the flours, baking powder, baking soda, salt, and spices.
- In a separate bowl, beat together the butter and sugar, and then beat in the egg.
- Gently stir together the oat-milk mixture with the dry ingredients, then fold in the butter-sugar mixture. Stir in the blueberries and chocolate chips, being careful not to overmix.
- Line a muffin pan with liners. Divide the batter amongst 12 muffin tins, filling about 3/4 of the way.
- Combine the flour and brown sugar for the crumble together and then pour the melted butter on top. Use a fork to mix into a crumble, and then sprinkle evenly on top of the muffins.
- Bake for 16-18 minutes or until an inserted toothpick comes out clean.
More than enough to satisfy all the feed-me-all-the-carbs taper hungries.