-20° C today! Oh, baby, it’s cold out there! Makes me think of Ella Fitzgerald https://www.youtube.com/watch?v=tuCO7Kq744U.
So it’s a good day to turn on the oven and bake something. There was a request some days back for blueberry muffins, I’m happy to oblige 🙂 This was a favorite when the kiddies were wee; sort of a no-fail, quick and easy, lunch-box, snacktime, anytime go-to recipe. It’s no less a favorite now. These muffins are so much better (in my opinion) than so many of the cake-like blueberry muffins out there. The buttermilk and rolled oats combine for great effect to keep the muffins moist and tender. As with all muffins, remember to gently stir the batter just until all ingredients are moistened. Overstirring will result in tough muffins, definitely not the result we are after! I hope you will try the recipe and that you will enjoy it as much as my family has done.
Fruity Oat Muffins
1 cup buttermilk
1 cup rolled oats
1 cup flour
1 tsp baking powder
½ tsp baking soda
pinch of salt
¾ cup lightly packed brown sugar
¼ cup canola oil (or other vegetable oil)
1 cup blueberries, fresh or frozen, thawed and drained
In a small bowl, combine buttermilk and rolled oats. Let stand. In a larger bowl, combine the rest of the dry ingredients. Add blueberries and gently toss in the flour mixture to coat the berries. Into oat mixture, stir egg and oil. Add oat mixture to dry ingredients, gently stirring just until moistened. Fill muffins tins/cupcake papers about 2/3 full, dividing batter to make 12 muffins. Bake at 375° F for about 18 minutes until muffins are lightly golden brown. Cool in pan for a couple of minutes, then remove to wire rack to cool completely.
- Instead of blueberries, try other berries and soft fruits – strawberries, raspberries, blackberries, peaches, etc.
- Chopped rhubarb with 1/2 tsp cinnamon is a great combination as is banana/cinnamon (use 2 mashed ripe bananas).