The blueberries, here in B.C., are gorgeous! It’s great to make these muffins when the berries are in season. I freeze them for later use so I can make these muffins at other times of the year. I usually double the recipe just to have a bunch on hand in the freezer.
Makes 9 – 10 Medium Size Muffins
1 cup oatmeal, not quick cooking
1 cup buttermilk
1 cup unbleached flour (or ½ cup each unbleached & whole wheat)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup lightly packed brown sugar
1 egg, beaten
¼ cup melted butter
1 cup blueberries
Preheat the oven to 400 F.
Combine oatmeal nd buttermilk in a small bowl; let stand. Combine the flour, baking powder, baking soda and brown sugar in a large bowl; stir well to blend. Add the egg and melted butter to the oatmeal mixture, stir to combine. Add oatmeal mixture, all at once, to flour mixture; stir just until all ingredients are moistened. Gently fold in the blueberries. Either grease muffin cups well or line with muffin liners and place the batter into the cups. Place in the oven and bake 20 – 25 minutes, until a skewer, or toothpick inserted into the middle of a muffin comes out clean.
Tip: an ice cream scoop really helps when putting the batter into the cups.
