Good Morning Muffins

9 Jan

Actually, they are blueberry grapefruit muffins.

But with oats, chia seeds and the unusual but delicious combo of blueberries and fresh-squeezed grapefruit juice, these make for a good morning indeed!

This recipe is loosely based off of a recipe for orange-blueberry muffins I found online, but I made a few tweaks.  I swapped half of the all-purpose flour with rolled oats, decreased the sugar and threw some chia seeds in for good measure.  The result is a hearty, fluffy muffin, with a bright citrus flavor and bursting with juicy blueberries.

Enjoy these with a cup of coffee and a loved one!

Blueberry Grapefruit Muffins

  • 1 cup all-purpose flour, white or wheat
  • 1 cup of rolled oats
  • 2 tbsp chia seeds
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 brown sugar
  • 1 egg
  • 1 tbsp grapefruit zest
  • 3/4 cup fresh-squeezed grapefruit juice
  • 1 1/2 blueberries, fresh or frozen
  1. Preheat oven to 375 degrees.
  2. Place rolled oats into a food processor and process into a course oat flour – about a minute or so.
  3. Add chia seeds, all-purpose flour, baking powder, salt, and pulse a couple of times until combined.
  4. In a separate bowl, cream butter and sugar.
  5. Beat in egg and zest.
  6. Stir in about half of the dry ingredients, then all of the juice, then the remaining dry ingredients.  Stir until just combined, then fold in the blueberries.
  7. Divide batter between 12 muffin cups, and, if you’d like, sprinkle with brown sugar before baking.
  8. Bake for 21-25 minutes or until a toothpick comes out clean.

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