Monday, July 6, 2009

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.

Kelly the Kitchen Kop - Real Food Wednesdays
Balancing Beauty and Bedlam - Tasty Tuesday


  1. brilliant, i love blueberry muffins and this makes them so much healthier! thanks for the recipe

  2. Now these look lovely! It's always sooo good to come across soaked grain replacements for baked goods. Thanks for sharing.

    (AKA FoodRenegade)

  3. Yum.
    I've just started soaking grains, so this is a recipe I must add to my repertoire.

    Do you find you can adapt most any recipe to soaked grains? Do you have to adjust the liquid content?

  4. Those sound great. I have almost exactly 1 c. of blueberries leftover from making a desert that I was trying to figure out how to use. I am baking these tomorrow morning. I have never tried (or even heard of) soaking grains before but think it sounds like a good plan.

  5. Is it really 2 TABLEspoons of baking powder?