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
all purpose flour
nutmeg (scant 1/4 teaspoon)
oil (canola or vegetable)
egg, lightly beaten
light brown sugar
1 1/2 cups
blueberries, fresh or frozen
In This Recipe
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.