Author Notes
These muffins are mildly sweet, oaty and very homey. I’ve made them countless times, and they also work well as a “template” muffin, easily varied. This is my favorite version, but instead of blueberries, you can sub other kinds of berries, chocolate chips, raisins, dried currants, toasted coconut flakes, vary the spices, and/or add chopped toasted walnuts. But then don’t call them 'blueberry muffins', or you'll confuse people. —amysarah
Ingredients
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1 cup
oatmeal
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1 cup
buttermilk*
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1 cup
all purpose flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1 teaspoon
cinnamon
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Pinch
nutmeg (scant 1/4 teaspoon)
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4 tablespoons
butter, melted
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1/4 cup
oil (canola or vegetable)
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1
egg, lightly beaten
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1/2 cup
light brown sugar
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1 teaspoon
vanilla extract
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1 1/2 cups
blueberries, fresh or frozen
Directions
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Mix buttermilk* and oatmeal in a large mixing bowl and let it soak about a half an hour.
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Preheat oven to 400 degrees.
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Sift or whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg.
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Mix the egg, brown sugar, vanilla, butter and oil into the soaked oats. Add the flour mixture, stirring until just combined (don’t over mix.)
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Toss the blueberries with a tablespoon or so of flour to coat lightly, and gently fold them into the batter.
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Butter a muffin pan, or use paper muffin liners. Spoon the batter equally between the cups. Bake for 20 minutes, or until a tester inserted in a muffin in the center of the pan comes out clean, and the tops are golden brown. Remove muffins from the pan and cool on a rack.
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*I often sub a mixture of approximately ½ and ½ yogurt and milk, or sour cream and milk, whichever is on hand.
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