Slightly Healthier Muffins: Blueberry Peach Oatmeal Muffin Recipe

Today I'm taking a short break from recapping my trip to Asheville (Part 1, Part 2) to share with you a recipe for slightly healthier muffins.

These muffins are definitely not diet food, but they don't have a ton of fat or sugar in them. Also, they use almost the same amount of oats as they do flour.

This is not the first time I'm making this recipe. Almost two years ago I made Blueberry & Raspberry Oatmeal Muffins and liked them so much, I decided to use the same recipe but make a few changes.

This time around, I used frozen hand-picked (by me!) blueberries and fresh peaches. I also left out lemon zest.

Although I planned on baking solo as usual, the lovely (not!) weather in DC area changed my plans. My friend Cindy came over with her two teenagers and a 3 year old to my condo yesterday to cool off since they've been without power and Laila helped me make these muffins!

Slightly Healthier Muffins: Blueberry Peach Oatmeal Muffin Recipe
makes 12 muffins

Ingredients

1 cup flour
1 1/2 cups oatmeal, quick or regular
1/2 cup sugar
1 tablespoon baking powder
1 cup milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla (did you know you can make your own vanilla extract at home?)
3/4 cup blueberries (frozen or fresh)
3/4 cup chopped peaches

topping
1/4 cup oatmeal
2 tablespoons sugar

Even 3 year olds like them! :)

Directions

1. Preheat oven to 400F. Line muffin tins with paper cups.

2. Combine dry ingredients in a large bowl.

3. In a separate bowl mix together milk, egg, oil, and vanilla.

4. Incorporate wet ingredients into the dry ones, but be careful not to over mix.

5. Carefully blend in blueberries and peaches.

6. Divide the mixture amongst 12 muffin tins.

7. In a small bowl combine 1/4 cup oatmeal with 2 tablespoons of sugar and sprinkle on each muffin.

8. Bake in the oven for 20-25 minutes. {I found it easiest to put the muffin tin on a cookie sheet so that in case anything spills, the clean up will not be a total mess.}

And now some photographs!

I served the muffins with iced hibiscus tea {notice the beautiful Russian tea glass with a metal holder Cindy gave me for my last birthday}.

These are great for a snack or as breakfast. If you like the blueberry and peach combination, make sure to check out my Blueberry & Peach Cake.

What did YOU cook or bake this past weekend?