blueberries with some oatmeal muffin
I call these “blueberries with some oatmeal muffin” because there are so many blueberries that it’s complete blueberry overload. The muffin part is really only there to hold the blueberries together after baking.
I’ve made these twice in the past two days. This wasn’t intended but…sometimes things go wrong in the kitchen. And sometimes you want something badly enough that re-baking is the only possible choice.
I woke up the other morning to find Alan quietly sitting out on our deck. Which doesn’t sound that unusual except that it was Thursday. At 6:45 am. And he normally leaves the house for work around 5:30 so he can beat all that DC traffic.
He’d locked himself out of the house. But he didn’t want to wake us so he patiently waited until someone came downstairs so he could get back into the house to get his keys. Outside. Alone. With, as my friend Beth pointed out, no coffee.
Which is why you’re getting this recipe for blueberry muffins. The man loves these muffins and it’s the least I could do in exchange for that blissful hour of sleep.
Sometimes, I don’t have to think too hard about what I’m grateful for.
I make these muffins often, which is why I’m puzzled as to how I could have forgotten to add the whole wheat flour the first time around. And not only that, but the batter was a much different consistency than normal, so you’d think I would have caught on. The moment I pulled them from the oven – I knew something was not right. Although these muffins aren’t your fluffy, high-rise variety, this batch was flatter than pancakes. Of course, Katie begged me to let her eat them anyway. Bless that child, she sees the good in everything!
These muffins are not sweet, bakery-types. They’re on the healthier side and have a lot of blueberry flavor. If you prefer a sweeter muffin, try sprinkling some turbinado sugar onto the batter after you put them into the tins. It adds a pretty, shiny top, too!
Blueberry Oatmeal Muffins
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups buttermilk
- 2/3 all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup brown sugar
- 2 t cinnamon
- 1 t baking powder
- 1 t baking soda
- 1 teaspoon salt
- 1/4 cup vegetable or canola oil
- zest and juice of one lemon
- 2 eggs
- 2 pints fresh blueberries
- cooking spray
- Preheat oven to 400° F.
- Combine oats and buttermilk in large mixing bowl. Allow to sit for at least 5 minutes.
- In another bowl, combine all dry ingredients (flours through salt).
- Add all remaining ingredients except blueberries to oat mixture; stir well.
- Add to flour mixture; stir just until moist. Gently fold in blueberries.
- Place liners into 18 muffin tins and spray with cooking spray. Scoop batter into liners (a 1/3 cup measuring cup is perfect).
- Bake at 400° for 18-20 minutes or until muffins are golden brown and cooked through. Enjoy!
What’s happening in your life right now that you’re grateful for?