Blueberry Oat Muffins

I bought 5 lbs of blueberries at Hen House on Monday and have been thinking of ways to use them. I really like making these muffins because they are healthy and hearty enough to eat for breakfast along with a hard boiled egg or something. I craved hard boiled eggs when I was pregnant with Ainsley. Isn't that gross?

I found this recipe a long time ago on a blog, and I apologize that I don't remember which one. Please don't sue me for copyright infringement!

Blueberry Oat Muffins

1 c. oats
1 c. whole wheat flour
1/2 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white (I just used two eggs)
1 c. milk (I used 1%)
2 T. butter, melted
1 tsp. grated lemon peel (optional)
1 tsp. vanilla extract
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

Topping:
1/2 c. oats
2 T. brown sugar
1 T. butter, softened

In a bowl, combine the first five ingredients. In another bowl combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter in muffin tray. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool five minutes.

Note: Last time my batter seemed overly thick, so I added in some unsweetened applesauce. It made these muffins a little sweeter and a little more moist. I have no idea how much I put in; just kind of threw some in there.

Enjoy.