Soaked Oatmeal Blueberry Muffins

Local, organically grown and certified blueberries

We've been thoroughly delighting ourselves in the seasonal goodness of fresh blueberries. So much so, that we've almost eaten through the entire bucket we picked last Friday! I did manage to set aside a quart bag full of berries for the freezer. But nothing beats the taste of fresh berries in the summertime!

Fresh blueberries in the kitchen means waking up to the smell of soaked oatmeal blueberry muffins in the morning for our family. The recipe is simple, which makes it easy for me to put together before work in the mornings. And the muffins make a great on the go breakfast or afternoon snack later in the day.

Soaked Oatmeal Blueberry Muffins

1 1/4c organic rolled oats

1 c whole wheat flour

1/3 c organic sucanat

1 tbsp baking powder, aluminum-free

1 egg, lightly beaten

1/4 c butter (I use Kerrygold), melted

1 tsp vanilla

1 c fresh (or frozen) organic blueberries

1 tbsp lemon juice or whey (for soaking)


The night before, soak rolled oats and whole wheat flour in 1 - 1 1/4 c water with a tablespoon of lemon juice or whey added. I leave my oats and flour soaking overnight in a plate covered bowl on the counter.

Soaking? According to Nourishing Traditions, soaking neutralizes phytic acid and other enzyme inhibitors in whole grains allowing for better digestion and mineral absorption. Read more about soaking grains here.

The next morning, add the egg, sucanat, baking powder, vanilla and melted butter to the soaked oats and flour mixture. Blend ingredients together. Then slowly fold in a cup of fresh or frozen organic blueberries.

Fill greased muffin cups and bake at 425 for 20 -25 minutes.

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Balancing Beauty and Bedlam - Tasty Tuesday