No picture today as my camera is out of juice and I am super lazy.
I wanted a new muffin recipe to try — I’ve done apple and banana fairly recently, so I thought it was time to try a blueberry recipe. I also needed it to use buttermilk because, well, I have buttermilk and that stuff needs to be used up pronto. I found this recipe and made a few tweaks. They turned out to be delicious. But I think next time I would use frozen blueberries rolled in flour. I used fresh blueberries and they are freaking gigantic, so the berry-to-muffin ratio is a little off. Although you do get these awesome pockets of blueberry jam-like bursts. Freaking great.
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 cup brown sugar, packed
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 cup canola oil
- 1 cup blueberries
Grease muffin tins and preheat oven to 400 degrees.
Combine oats and buttermilk. Set aside.
Mix together dry ingredients. Set aside.
Add vanilla, egg, and oil to the oats/buttermilk combo.
Fold in the dry ingredients.
Fold in the blueberries.
Bake for about 12-15 minutes. Yield is approximately one dozen muffins.
