Blueberry-Oatmeal Muffins with Lemon and Thyme
June 25, 2012 • Breads, Breakfast,
Have you ever created a recipe in your sleep? That’s exactly what happened to me the other night, as I struggled to remain asleep while adjusting to the time zone change after returning from Italy. As I tossed and turned, I was worrying over getting some new recipes posted before my surgery (I’m getting a brand new knee today!), and thinking about the olive oils I had purchased on my trip. What I consider a miracle is that I still remembered this when I woke up the next morning, so I figured that was a sign that I should make these right away.
Whenever I return from a trip, I’m a bit fixated for awhile on the dishes I enjoyed on my trip, the ingredients used, or the ways I might recreate some of those tastes at home. On this trip, I had enjoyed tasting this delicious lemon infused extra virgin olive oil from the Sabina Hills, and I felt I needed to make something with it.
I also happened to have returned to exceptionally warm Colorado weather and my herbs, including this lovely thyme, were just bursting over the tiny fence I use to keep my dog out.
Being not much of a baker, I rely on other recipes I’ve done before – other muffins or quick breads – to get the ratio of flour, leavening, liquids and fats correct in a recipe, then add in the special things I want. Lemon and thyme go great together, as do lemon and blueberries, so I figured the three of them would be happy together in this little muffin.
Turns out I was right about that. I also found that getting ready to go in for surgery, knowing your activities will be limited coming out the back end, is a bit like nesting before having a baby.
So putting a dozen or more of these muffins away into the freezer to keep me happy while recuperating just seemed like the right thing to do. I won’t be back in the kitchen for a bit, but not to worry – I’ll be sharing some of the recipes from my trip to Italy with you over the next couple of weeks, along with a couple of other things I’ve already made and posted. In the meantime, make these muffins. They are really good!
- 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)
- 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.
- 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.
- Scoop into muffin liners and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before serving.
Comments
5 Comments • Comments Feed
Katie says:
I HAVE thought of recipes in my sleep – but they never make much sense when I wake up – nothing like these, they look awesome!
June 25, 2012 at 5:39 am
Karen Harris says:
These muffins do look like a dream indeed. I hope you sail through your surgery and the recovery afterward. Let’s do have lunch when you get better. I’ll be thinking of you.
June 25, 2012 at 2:46 pm
Jenny says:
I’ve never thought of a recipe in my sleep, but these look lovely!
June 26, 2012 at 4:52 pm
Marie says:
Well, I am nesting, with a baby due soon. I baked these today, but decreased the thyme to 1 teaspoon, as 1-2 tablespoons just seemed like it would overwhelm the muffin. I would keep it to 1 teaspoon, as it was a perfect hint of thyme & did not overwhelm the blueberries. I also added chopped walnuts.
Best of luck with your surgery!
April 29, 2013 at 6:52 pm
Denise Markovich says:
Michele,
Thank you for this recipe I make it once a month and LOVE it! I use almond, oat, chestnut flours and ground flax seed to make it gluten free and the texture is really nice. I love your use of lemon infused olive oil. I use one from Trader Joes that I love. Lemon Greek Olive Oil. I also add lemon zest. Thank you and I’ll have to look at your other recipe’s as well. Al the best.
Denise
January 3, 2016 at 9:15 am