The blueberries, here in B.C., are gorgeous! It’s great to make these muffins when the berries are in season, but we can get good, local, frozen ones from the Gelderman’s farm to make these muffins with other times of the year. I often 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 & buttermilk in a small bowl; let stand. Combine the flour, baking powder, baking soda & brown sugar in a large bowl; stir well to blend. Add the egg & 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 & place the batter into the cups. Tip: an ice cream scoop really helps when putting the batter into the cups. Place in the oven & bake 20 – 25 minutes, until a skewer, or toothpick inserted into the middle of a muffin comes out clean.
If you would like to get blueberries from Gelderman’s, click My Source List.
