Monday, March 21, 2011

Muffin Monday: Blueberry Oatmeal

Here's a recipe that Mom and I have been making for years, and it's better than ever! The recipe is wrinkly and spattered with batter from much use. We live near a U-Pick blueberry farm (Fisher's Blueberries) and pick gallons every year, so this is a great way for us to utilize the tasty things.  

If you're in the mood for a classic blueberry muffin--with a little twist--then this is the muffin for you. It's very moist, and I adore the knubbly texture and nutty flavor that the oats give it. Extremely quick and simple to prepare, I just whipped some up tonight for an easy meal since Mom isn't feeling well.

Here you are:


  • 1 cup oats (regular or quick, depends on what texture you prefer)
  • 1 cup milk
  • 1 cup buttermilk (or do what we do: 1 cup milk + 1 Tbsp. white vinegar)
  • 1 cup whole wheat flour + a little more (judge by consistency, should be a bit runny but not too much)
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup brown sugar
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 cup blueberries (fresh or frozen)


  1. Preheat oven to 400 degrees Fahrenheit and grease a 12 cup muffin tin.
  2. In a small bowl combine oats and buttermilk (or milk/vinegar) and let stand. 
  3. Combine the flour, baking powder, soda and berries. Stir well to blend.
  4. Add egg, brown sugar, and melted butter to oat/milk mixture. Mix well.
  5. When oven has come to temperature, add the wet ingredients to the dry and mix just until combined. Fill muffin tins 3/4 full.
  6. Bake 15-20 minutes.

                                                                                                                     Bon app├ętit,

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