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Author Notes: I wanted mint as a vegetable rather than as a spice in a COOL muffin. And summer means blueberries, so I added a whole cup of mint for a clean summery taste to my healthy oat blueberry muffins. The mint in this muffin pairs well with the smoked salmon and cream cheese. If you like a smooth-textured muffin, try my Red, White, & Blue-berry MINT Muffins. —BoulderGalinTokyo
- oil spray
- 1 cup oats (I used Quaker quick oats but old-fashioned will work too)
- 1 1/2 cups organic whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 egg
- 1 cup milk (I use low fat)
- 1/4 cup butter, melted
- 2 teaspoons vanilla essence, (If you want to mess with half a vanilla bean, be my guest)
- 1 1/2 cups fresh blueberries, washed, picked over, and drained well
- 1 cup fresh mint leaves, lightly packed, see Mint Notes (mine is spearmint)
- 12 paper cup liners
- cream cheese
- smoked salmon
- Paper cup liners are recommended for this muffin. Spray inside liners with oil spray. Heat oven to 425°F. (210ºC)
- Combine oatmeal, w.w. flour, baking powder, salt, and brown sugar, mix well.
- In another bowl beat egg with a whisk, then add melted butter, milk and vanilla. Mix well.
- Pour wet ingredients into the dry ingredients and stir just until all is moistened.
- Mix blueberries and mint. Add both to the batter and stir in gently. Mint should not be clumped together.
- Spoon into full-size muffin pan. (Each muffin was about 85% full) Bake for 18 to 20 minutes. (my gas convection oven took 15 minutes, hard to check with a toothpick because so many blueberries)
- Serve warm or at room temperature with cream cheese (and jelly for those who want a sweeter muffin). OR cool the muffins, and serve with cream cheese and a small piece of smoked salmon tucked inside.
- MINT NOTES: Pick mint before the flower buds begin to form. Throw away any leaves with blemishes. Mint will quickly develop blemishes from hitting, cutting, bruising in exactly the same way that basil or shiso leaves will, so prepare a bowl of cold water. Begin pulling mint leaves off, the little one go directly into the water. The medium sized leaves are ripped in half, and the largest leaves just rip into thirds. Quickly put into the cold water. Don't use any stems. (You can cut with a knife but it seemed to take more time, switching from pulling to cutting. Use a stainless steel or ceramic knife) Put mint in measuring cup, and if its not enough, return prepared mint to the cold water bowl, then continue ripping more mint. Drain right before mixing into the batter (Salad spinner works great).
- The rose is 'FOURTH OF JULY' (Wekroalt) introduced by Weeks in 1999, a floribunda.
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for Your Best Recipe with Mint