You know it’s gonna be a successful baking day when upon opening the oven door you’re greeted with a blueberry that had burst while baking and is bubbling at the top of a muffin.

I laughed in the midst of making this recipe because my students and I were just studying the ‘oa’ vowel team.  You know, “Two vowels go walking, the first one does the talking and says it’s name!”  When I pulled the oats from my pantry this morning, I smiled thinking of the children happily chanting the vowel team cheer and doing all the moves that go with it.

These are your average breakfast muffins but sometimes simple is exactly what you’re looking for.  You might not blow the socks off of your audience but everyone will enjoy them.  I would serve them warm with a lovely slab of butter on top.  Enjoy!

Blueberry Oatmeal Muffin with Granola Crumb Topping (recipe care of damndelicious.net)

INGREDIENTS:  1 cup all-purpose flour, 1 cup old fashioned oats, 1/2 cup brown sugar, packed, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup 2% milk, 1/2 cup unsweetened applesauce, 1 tablespoon vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup blueberries, 1 cup granola

DIRECTIONS:  Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, oats, sugars, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, applesauce, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle with granola. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.