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