Blueberry-Oatmeal Muffins with Lemon and Thyme
 
Prep time
Cook time
Total time
 
Recipe type: Breads
Serves: 20
Ingredients
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup whole oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-2 tablespoons minced fresh thyme
  • 2 large eggs
  • ½ cup (1 stick) butter, melted
  • ½ cup lemon infused extra virgin olive oil (see note)
  • ¼ cup nonfat plain Greek yogurt
  • 1 cup sugar
  • 6 ounces fresh blueberries (1 small container)
Instructions
  1. Preheat oven to 375 degrees. Line muffin tins with paper liners and spray insides with baking spray. Stir together the flour, whole what flour, baking soda, baking powder, and thyme; set aside.
  2. Beat eggs lightly in a medium bowl and add butter, oil, yogurt and sugar; stir until well combined. Pour into flour mixture and mix with a spoon until just combined, then gently stir in blueberries.
  3. Scoop into muffin liners and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before serving.
Notes
You can find lemon infused olive oils at most grocery stores, but you may also use regular olive oil and add the zest of 1 lemon to infuse the lemon flavor.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/06/blueberry-oatmeal-muffins-with-lemon-and-thyme/