Blueberry Oat Breakfast Muffins

I like to grab a muffin of two for a quick breakfast with coffee. Really want it to be as healthy as possible. This recipe fits the bill for me. The recipe is a large one and is meant for Jumbo muffin tins but can be used in regular size muffin tins as well. It yields about 21 regular sized muffins. Despite the oats, oat bran and flax meal, the muffins are light. They are not particularly sweet. If you like it sweeter, the sugars may be increased to 1/2 cup each OR just add about 1/4 cup good quality Maple Syrup. Either way will work. Just don't do both! They freeze well.I wrap them in foil and store in a freezer bag in the freezer. To reheat, take down the night before and keep in the refrigerator. Reheat in a microwave on low power until reheated through (remove the foil wrap and the foil liner before putting in the microwave). I wrap the muffin in a damp paper towel to reheat in the microwave.

 1 1/2 cups whole wheat flour

1 ½ cup all-purpose flour

½ cup oats

½ cup oat bran

1/3 cup brown sugar 

1/3 cup white sugar

2 tbsp baking powder

1/4 cup ground flax

2 tsp salt 

2 tsp vanilla

2 eggs

1 1/2 cups half and half

1 tbsp Molasses

1/2 cup oil

1/2 cup yogurt

1 cup blueberries

½ cup Craisins (or Raisins)

1 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

Instructions

1. Preheat oven to 375 degrees.
2. Mix the flours, oats, oat bran,  Craisins, baking powder, spices, salt and flax together.
3. In a separate bowl (large), whisk the eggs, vanilla, yogurt, half and half, sugars, and oil.
4. Add the mixed dry ingredients, and the blueberries to the wet. Use a wooden spoon to do this by hand. Do NOT overmix. The batter should be slightly lumpy and the flour mixture just moistened.
5. Spoon batter into muffin tins lined with foil liners.
6. Bake for 18-20 minutes, or until the tops barely start to brown and a skewer inserted in the center comes out clean.
7. Makes 18 large muffins or 21 regular-sized muffins.