Joanna’s Favorite Recipes—#12: Oatmeal Blueberry Nut Muffins

Writer, counselor, and healer Joanna Quargnali-Linsley’s The Seasonal Table collection of cookbooks is now complete! Quargnali-Linsley believes food is medicine and encourages us to think about our physical and mental health in what we eat. In her series, she shares her favorite recipes throughout the four seasons. Follow along as we share one recipe a month in our blog, or get them all by purchasing your own copy of her books.

Oatmeal Blueberry Nut Muffins by Joanna Quargnali-Linsley

I love “base recipes” where once you learn how to make the recipe, you can swap out flavors and ingredients to your heart’s content.

These muffins are filling, and so versatile.

I have made them as chocolate chip muffins, jam muffins, apple and nut muffins and as the original recipe, and I have loved them every time.

Oatmeal Blueberry Nut Muffins from The Seasonal Table: Spring
1 cup cold milk (whole cow’s milk or nut milk)
1 cup rolled oats
⅓ cup chopped almonds (or other nuts)
1 tablespoon sugar
1 cup flour
¼ cup almond flour 
1 cup fresh blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup olive oil
½ cup maple syrup
1 teaspoon vanilla
1 teaspoon apple cider vinegar

Combine the milk and oats in a bowl and let them soak for 30–60 minutes.

In a small dish, combine the chopped nuts and 1 tablespoon of sugar. Set aside.

Preheat the oven to 425°F. Prepare the muffin tins by greasing them well, or using liners.

In a large bowl, toss the flour, almond flour, and blueberries to coat the blueberries in the flour. Add the baking powder, baking soda, and salt and stir to combine. Set aside.

In a medium bowl, beat the egg and olive oil for 60–90 seconds. Add the maple syrup, vanilla, and apple cider vinegar and beat until the mixture is well combined.

Gently pour the wet mixture into the flour mixture and stir, breaking up any clumps. Add the milk and oats and stir until the mixture is combined. 

Pour or spoon the batter into the prepared tins. Sprinkle the nuts and sugar mixture on the tops of the muffins.

Bake for 5 minutes, then lower the temperature in the oven to 350°F and bake for another 15–17 minutes until a toothpick comes out clean from the center of the muffins.

Leave a Reply

Your email address will not be published. Required fields are marked *