Whole Grain Blueberry Muffins



A "berry eggcellent" breakfast, thanks Babble for the recipe!

  • Yield: 24 muffins
  • Prep time: 15 min
  • Bake time: 25 min
  • Total time: 40 min.


  • 1 cup quick cooking oats
  • 1 cup hot tap water
  • 2 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup agave nectar or honey
  • 1/2 cup organic sugar
  • 1 cup plain yogurt (or soy yogurt)
  • 2 Braswell Family Farms eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup flax seed meal
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees.
  2. Spray the top of 2 standard size muffin tins with non-stick cooking spray and line with 24 paper liners. Set aside.
  3. In a large liquid measuring cup, combine oats and water. Set aside.
  4. In a medium sized bowl, whisk together flour, baking soda baking powder, and salt.
  5. In a large bowl, whisk together agave nectar, sugar, yogurt, eggs, vanilla, oil, and flax meal. Add in oatmeal and dry ingredients, and stir until just combined. Fold in blueberries.
  6. Fill liners about three fourths of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center muffins comes out clean.