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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
Makes 12 muffins
- 1 cup oatmeal
- 1 cup buttermilk*
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- pinches nutmeg (scant 1/4 teaspoon)
- 4 tablespoons butter, melted
- 1/4 cup oil (canola or vegetable)
- 1 egg, lightly beaten
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- Mix buttermilk* and oatmeal in a large mixing bowl and let it soak about a half an hour.
- Preheat oven to 400 degrees.
- Sift or whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg.
- 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.)
- Toss the blueberries with a tablespoon or so of flour to coat lightly, and gently fold them into the batter.
- 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.
- *I often sub a mixture of approximately ½ and ½ yogurt and milk, or sour cream and milk, whichever is on hand.
- This recipe was entered in the contest for Your Best Berry Recipe