Blueberry Oatmeal Muffins
Description
Sally has really nailed down her hearty muffin recipes. Full flavor, super moist and no mixer required, these are brilliant out of the freezer for a grab-and-go breakfast or anytime snack. Make sure you note the milk measurements if using fresh or frozen berries – enjoy!
Ingredients
1 c. (240 g) whole milk (measure 3/4 cup if using frozen blueberries)
1 c. (85 g) large flake oats
1 1/4 c. (156 g) flour AND 1 t. baking powder
1/2 t. EACH baking soda, ground cinnamon AND salt
1/2 c. (114 g) butter, melted but not hot
1/2 c. (170 g) honey
1 egg, room temperature AND 1 t. vanilla
1 c. (140 g) fresh (or frozen) blueberries – 140 grams is a heaping cup
Instructions
In a small bowl, stir together the milk and oats and set aside for 30 minutes.
Preheat the oven to 425 and spray a 12 cup muffin tin. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, set this aside, and in a separate medium bowl, whisk together the warm butter, honey, egg and vanilla.
Scrape the wet ingredients into the dry and stir to mostly combine, then add in the milk soaked oats (with all of the liquid) and blueberries and fold all together.
Evenly spoon the batter into your prepared muffin tin (attempting to evenly disperse the blueberries) – the cups will be full right to the top! Bake for 5 minutes at 425, then without opening the oven door, reduce the temperature to 350 and bake for an additional 17 minutes, or until the middles reach 200 degrees with an instant thermometer. The total baking time will be 22 to 25 minutes. Leave the hot muffins to rest in the tin for 5 minutes before removing to a rack to cool. These are wonderful fresh but equally as tasty when thawed from the freezer.
