Blueberry Muffins Recipe

Yesterday I made blueberry “muffins” that tried to be healthy. They turned out more like blueberry pancakes, but they were delicious anyway. They were too liquidy, so next time I might cut the oil to thicken up the batter. Also, the blueberries were frozen so they were slightly watery. I’m not sure how to fix that – maybe rinse and dry them beforehand? That might solve the additional problem of the dough turning blue from watery berries.

Blueberry “Muffins”


  • 1 cup plain, unsweetened Almond milk
  • 2 egg whites
  • 1/3 cup vegetable oil (replace with 2 tablespoons softened butter)
  • 1 cup of flour
  • 1 cup oatmeal
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar (I like the granulated kind by Domino)
  • 1 cup blueberries (use more or less depending on how much you like blueberries)


  1. Mix everything together, adding the blueberries last.
  2. Cook at 400F for…
  3. If you want just muffin tops, spoon then onto a greased baking sheet as though they were cookies and bake for 10-12 minutes. If you want real muffins, put them in muffin cups and bake for 20-25 minutes.
  4. Serve hot, with a pat of butter.