Blueberry Oatmeal Muffins

Muffins have been a bit of a morning and snack staple in our house lately.  My three year old loves to be in the kitchen with me, helping mix, smash, measure and pour.  These delicious blueberry oatmeal muffins have that perfect bit of sweetness from the juicy blueberries and the heartiness from the oatmeal. They freeze well (if they last that long), are delicious at room temperature, warmed up or right out of the fridge, whatever your preference is.  They are a hit with the kids and adults alike!  The perfect summer morning alternative to your oatmeal in a bowl.

INGREDIENTS:

1 1/2 cups Whole Wheat Flour
1 cup quick cooking oats
2 1/4 tsp Baking Powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 cup light brown sugar
1 stick unsalted butter softened
1 very ripe banana
1/2 cup whole milk
2 eggs
1 tsp vanilla
1 1/4 cup fresh blueberries

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl mix the flour, oats, baking powder, salt and cinnamon.

In a separate bowl whisk the butter and brown sugar together.  Add the banana and mash until creamy.  To the mixture add the eggs, vanilla and milk and whisk until smooth.  Stir the wet ingredients to the dry ingredients, then fold in the fresh blueberries. 

Divide the batter evenly into muffin cups. 

For large muffins bake for 15-18 minutes or until the tops spring back when lightly touched.
For mini muffins bake for 12 minutes or until the tops spring back when lightly touched. 

Let them cool completely before storing in an airtight container or in a freezer ziplock bag.