Blueberry Oat Muffins

These were really tasty, quick & easy, and low in fat/cholesterol free. (This recipe came from a Taste of Home cookbook)

1 1/4 c flour
1 c oats
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 egg whites (or 1 egg if you don't mind a little cholesterol)
1/2 c water
1/3 c oil
1 c blueberries (if using frozen, don't thaw)

TOPPING (I didn't add the topping)
2 tbls sugar
1/4 tsp cinnamon

In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400 degrees for 18 to 22 minutes. Makes 1 dozen.

Bert's Best Blueberry Oatmeal Bars

We're talking Bert as in Bert & Ernie...this recipe also comes from "C is for Cooking: Recipes from the Street". I had blueberries that I needed to use up AND I was looking for something that Ellie could help me with.

1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 c brown sugar
1/2 c granulated sugar
1 stick butter or margarine
1/2 c oil
2 eggs
1 tsp vanilla
3 c oats
1 pint fresh blueberries

Cream together sugars and butter until fluffy. Beat in oil, eggs, and vanilla. Add flour, cinnamon, baking soda, and salt. Mix in oats gently. Then carefully mix in blueberries as to not "smoosh" them.

Spread batter into greased 9 X 13 pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into 24 bar cookies.

*note: even though is says "bar cookies", they are very moist and cake like. Not condensed like a bar cookie.

Blueberry Coffee Cake

I found this in a Taste of Home magazine a few years back. There was a whole section on blueberries and I had blueberries to get rid of. This is such a good coffee cake (especially served warm). What I like best about it is it only makes an 9 X 9 which is perfect for our family of 4. So many coffee cakes are 9 X 13 which is too much for us, so I either avoid them or make them and end up wasting half of it.

2 c flour
3/4 c sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 c milk
1/2 c butter, softened
1 c blueberries
1 c chopped pecans (I usually leave these out because of my husband/kids)


STREUSEL TOPPING:
1/2 c sugar
1/3 c flour
1/4 c cold butter
(this seems like too much topping for us, so I use about half and it is plenty)

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add egg, milk, and butter. Beat well. Fold in blueberries and pecans. Spread into a greased 9 inch square baking pan. (I actually like to put it in a 9 inch round instead and cut into wedges...)

For topping, combine sugar and flour in a bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 35 to 40 minutes.