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:


INGREDIENTS:

• 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)

METHOD:

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 appétit,