Blueberry Oatmeal Muffins by The Freckled Hen Farmhouse

When we received our package from the lovely Natalie and Luke of The Freckled Hen Farmhouse, they were kind enough to leave us a little note which had a recipe written on the back. How cute is that! It was actually perfect, because we currently have an over abundance of blueberries. You can read about our trip blueberry picking here! It was quick to throw it together, and it was easy to do so. You know how we enjoy our simple, fast recipes over here (;

Natalie and Luke opened their online mercantile store this past year, after living on their own small, sustainable farm. Their store is filled with the most gorgeous tools and goodies for your everyday farming needs. We love their store!! You can read more about them on Natalie's blog or shop their store here.


  • 1 1/2 cups oatmeal
  • 1 cup milk
  • 1/3 cup brown sugar
  • 2 tbsp honey
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 tbsp oil
  • 1 tsp vanilla
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries


  • In small bowl, place the oats and pour the milk over them. Mix thoroughly and let sit for about 30 minutes.
  • Preheat the oven to 400 and spray a muffin tin with oil to fully coat the pan. 
  • In a medium bowl, mix the brown sugar, honey, applesauce, vanilla, eggs, and oil. Mix well. Pour in the oat and milk mixture and mix well. In a separate bowl, mix together the dry ingredients. Slowly add the dry mixture to the wet mixture until just combined. Fold in the blueberries.
  • Divide the batter into the muffin pan and bake for 20-15 minutes (I found mine were better after 30 minutes, and could have probably gone longer). Allow to cool before eating!

These were really tasty! Definitely not what I was expecting. I have not really delved into alternate muffin mixtures much past flour, sugar, salt, etc. Considering these were made with applesauce, whole wheat flour, and oats, they were bound to taste a little different than other muffins I have made. On the whole, I enjoyed them. These are a perfect breakfast muffin as compared to something eaten as a dessert. Because of their ingredients, they were very squishy when first coming out, but tasted much better the day after. They need a little time to set up, so don't worry if you feel like you undercooked them! Thanks so much for sending us this yummy recipe, Natalie and Luke! We enjoyed it immensely (:

xoxo Kayla

This post was sponsored by The Freckled Hen Farmhouse.