Blueberry Oatmeal Muffins

Sean and I have been eating much healthier these days. Ever since we booked our flights and hotel for our week-long Key West vacation (t-minus 2 weeks ’til we’re there!) we buckled down and vowed to do this whole “beach ready” thing as a team. Sean’s determination has totally impressed me, y’all. Seriously. The man has lost over 20 pounds!!! I’m so proud of him. It has inspired me to choose healthier options and for that reason……I gotta be honest…..I miss baking. I really truly miss it. The butter, the sugar, the flour, there’s a lot of deliciousness in there that will neither help him, nor me on this healthy track. I’m so glad we’ve worked to keep most buttery, sugary foods out of our diet (for the most part). But, what’s a baking lover pursuing healthy foods to doooooo?

Thank goodness for healthy alternatives.

And Googling recipes.

And frozen bluuuuueberries…

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This morning I had the baking fever in me and had to do something about it. I researched a few healthy blueberry muffin recipes to consider some good alternatives to butter, egg yolks, and sugar. Check out my new favorite blueberry muffin recipe below! It’s pretty darn delish.

After breakfast and a little relaxing this morning, my awesome friend & fellow Tulsa-area blogger, Jessica Sprenkel, came over to run around my little country neighborhood here in Owasso, OK. Part of my favorite route was cut short because of the crazy over flooded creeks we’ve had from the non-stop rain here in Oklahoma lately, but we made it work!IMG_9922

She lives in Tulsa and is a fitness trainer who has really inspired me to stay focused with my running and overall healthy living. Venture on over to her blog, Sprenkled, to get yourself inspired as well on this glorious Memorial Day! We finished our workout with a smoothie: frozen bananas, spinach (never tried it in a smoothie before…and LOVED it!), frozen blueberries, milk, and ice. Highly recommended ‘lil post workout refreshment.

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I sent her home with some blueberry oatmeal muffins. Enjoy, Jess! Some of you on Instagram asked for the recipe. Here it is!

Blueberry Oatmeal Muffins

1 & 1/2 cups Quaker Quick Oatmeal
1 cup Milk (skim or almond milk if you have it)
1/2 cup Brown Sugar, packed
2 Tbsp Honey
1/2 cup Applesauce (or the puree from 1 Apple)
2 Egg Whites
1 Tbps Oil
1/2 tps Vanilla Extract
1/4 tsp Cinnamon
3/4 cup White Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Blueberries (I used frozen)
Baking Spray

Mis 'en place

Step 1

Preheat oven to 400 degrees

Step 2

Place the oats in a food processor & pulse 5-7 times. Remove from food processor and mix with milk. Let the chopped oats soak in the milk for at least 20 min.DSC02834

Step 3

If making sauce from 1 apple, remove peel & core, and slice into cubes. Puree until it looks juuuust like apple sauce 😉 Easy peezy!

Step 4

Combine the applesauce with the brown sugar, vanilla extract, honey, oil, and egg whites in one bowlDSC02841

Step 5

Mix the salt, cinnamon, baking soda, and baking powder into the flour in a separate bowl.DSC02831

Step 6

Once the oats are soaked well (like, 20+ minutes well) add in everything but the dry ingredients. Soooo basically just your saucy little applesauce mixture 🙂

Step 7

Add half of the dry mixture to the sauce mixture, stir slowly, then add the other half of the dry mixture until it’s blended.DSC02866

Step 8

My favorite step! Add in those beautiful blueberries. I prefer frozen, but if you have some delicious durable fresh berries – go for it. Fun fact – did you know that Target sells some DELICOUS fresh blueberries? I ate all of them at work but luckily I had these frozen bad boys ready on stand-by. Fold them in to your mixture – mine turned blue like…immediately. I think that’s perfectly fine. If it doesn’t, even better.DSC02873

Step 9

Divvy up the mixture evenly into a muffin tin for exactly 12.

Step 10

Into the oven @ 400 degrees it goes! Keep a close eye on it. I set my timer for 24 minutes and that was PERFECT! Wanna see?DSC02894

Blueberry Pie

Hmmmm 🙂

I’m head over heals for weekends like this where cozy evening thunderstorms are frequent, the sunshine pops out for much of the day, I’ve put in a good solid 5+ mile run with Stella along our local path by the river, Sean’s hysterically laughing to T.V. downstairs, and I made a delicious pie. There’s about a million more happy things I could add to what makes this weekend so heartedly happy…but that would just be an improper run-on sentence.

Ooooohhh the storm’s picking up! We have nearly every window in the house open tonight (it’s the coziest way to save money on AC!), and I’m listening to the thunder roll and the lightening crack. One one-thousand…two one-thousand…three one-thousand…HAH! It’s about 3 miles away.

Anywho…can I tell you how scrumptious my new(lie) made Blueberry Pie recipe is?! It’s like…off the chain, as my sister loves to say about scrumptious food. She really does say that. My favorite story of when she recently said that was when she was in a health food store and asked for a specific kind of cheese. When the store manager asked her why it was so good, she goes “……because it’s off the CHAAAIIIN!” Love her. Can you tell that our humor is the same yet?!

Okay sorry, BACK to my point, seriously. This recipe is SO good. I’m especially excited that I’m finally getting to the point where I can create new recipes on my own. I haven’t quite gotten down the ratios just yet. I still research multiple recipes until I finally have a good idea of how much sugar vs flour vs whatever else is needed. I’m getting way better though, and I been inspired to make my own Katherine-style recipes thanks to the site “Tasty Kitchen.” Have you seen this site yet? It’s a great website for cooking enthusiasts to share their recipes. Check out my page: http://tastykitchen.com/recipes/members/misskatherine/! If you decide to create your own profile in there, be sure to “friend” me. I have like…3 friends so far. I’m guessing that’s not cool enough yet.

So, without further babble, here’s my very own recipe for blueberry pie:

  • Pre-heat the oven to 400 degrees (this will cook for 35 minutes)
  • Frozen Blueberries – 5 1/2 cups (I really recommend frozen. They really keep their shape and natural flavor that way while cooking)
  • Lemon Juice – 2 tbsp (freshly squeezed is the best!)
  • Vanilla Extract – 1/4 tsp (this was secret weapon #1)
  • White Sugar – 1 cup
  • Flour – 1/2 cup
  • Salt – 1/4 if you’ll be using unsalted butter…but only 1/8 if you’re using salted butter (it makes a difference, trust me)
  • Cinnamon – 1 tsp
  • Nutmeg – 1/2 tsp (secret weapon #2)
  • Brown Sugar – 1 tbsp (secret weapon #3…oh yeah!!!)
  • Egg –  1 egg, beaten
  • Butter – 2 tbps
  • Pie Crusts – 2 pre-made crusts (I recommend the pre-made box of two that Trader Joe’s sells – I have two more boxes stored for a rainy day…and it IS raining! How fitting 😉

So that’s what you’ll need. You ready?! Here we go:

Step 1:

After you’ve pre-heated the oven for 400 degrees, start by pouring both the vanilla extract and the lemon juice over the frozen blueberries.

Step 2:

In a separate bowl, stir together the dry ingredients – sugar, flour, salt, cinnamon, nutmeg, and brown sugar.

Step 3:

Combine the blueberry mixture with 1 of the 2 teaspoons of butter, as well as the entire dry mixture – altogether in a pot on the stove. Stir this very gently on medium heat until the juices and dry ingredients are well mixed, but so there are plenty of un-broken blueberries still goin’ strong.

Step 4:

Remove that mixture from the stove. While that cools, prepare the pie crust in the pan and spread the other teaspoon of butter along the base of the crust. Then, pour the blueberry mixture over the crust.

Step 5:

Carefully layer the 2nd pie crust over the entire pie…and trim away the excess dough. You’ll likely need that excess to carefully “plug up” some of the holes on the top of the pie. Then, score the middle of the crust to allow it to breathe. Add a fun little design to the edge as well! I just used a fork to create the design.

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Step 6:

Into the oven it goes! Again – 400 degrees for 35 minutes. About halfway through you’ll probably want to put aluminum foil around the edges so that they won’t burn.

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Tadaaaaaaaaa! Hope you enjoy. Sean and I did!

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Happy pie-making.