January 30, 2018

Blueberry oatmeal muffins


Blueberries and oatmeal are two current favorites in this house along with muffins, so putting them all together was a necessity. I think I need to change the name of my blog to something like 'muffin queen' because I feel like I'm posting muffins all the time lately. I can't help it - my kiddos are so in love with muffins, so it gives me an excuse to keep trying out new ones for them. We have blueberries in the freezer from picking over the summer, so these were perfect for using some of them up. Our twins just turned 18 months old this week! I can't believe it sometimes. They are getting to be such fun and adventurous little people! There's never a dull moment around here with them. If you aren't already following me on Instagram, you can head over and check out some of the fun stuff we do (along with lots of food and recipe posts, of course). This recipe will make one dozen muffins. They are perfect for a snack or for a breakfast with some scrambled eggs or a bowl of yogurt.

Also, don't forget to enter the Instant Pot giveaway!


Blueberry oatmeal muffins
1 cup old-fashioned oats, plus more for garnish
1 cup buttermilk*
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar, lightly packed
1 teaspoon pure vanilla extract
1 large egg
1/4 cup olive (or vegetable) oil
1 heaped cup frozen (or fresh) blueberries

Preheat the oven to 350 degrees. Grease a muffin tin or place in liners.

In a small bowl or glass measure cup, stir the oats and buttermilk. Set aside.

In a large bowl, whisk together the flour through brown sugar.

Stir the vanilla, egg, and oil into the oat mixture until well-combined. Then stir the mixture into the dry ingredients until combined. Fold in the blueberries.

Divide the batter evenly into the muffin cups. Sprinkle each with a few extra oats. Bake for about 20-22 minutes, or until just golden and an inserted toothpick comes out clean.

Let cool for at least 10 minutes before serving. Store in an airtight container for 1-2 days (they are very moist, so they won't last long).

*If you don't have buttermilk, simply put one tablespoon of lemon juice in the one cup measuring cup, then fill with milk and let sit for 5-10 minutes.


What was I cooking one year ago?: peanut butter banana bread
Two years ago?: banana chocolate chip cake
Three years ago?: simple garlic flatbread
Four years ago?: overnight yeasted waffles
Five?: coconut cream pie
Six?: pistachio-orange-cardamom shortbread bars
Seven?: sweet & sour acorn squash
8?: Tom Kha Gai (Thai chicken & coconut soup)

15 comments:

  1. We adore blueberry and oat too. These muffins look delicious and healthy for my 2nd breakfast!

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  2. They were delicious, thanks for the recipe!

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  3. Mmm, blueberries! Love them, and my favorite flavor in a muffin. Thanks!

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  4. Oh, pass one this way please! Blueberries rule and so do these muffins! Yum!!!

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  5. all good things in these beauts, amy!

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  7. I can't seem to get enough blueberries lately! Eating them in a muffin would be ideal!

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  8. mmmmmm love muffins!
    Thanks for linking up to the Friday Frenzy!

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  9. Blueberry muffins are my favorite and I love that you added the oats!

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  10. These sound like the perfect breakfast muffin, Amy! Love oats and blueberries together. I could use a few of these with my morning coffee :D

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  11. We love muffins too. You should join us on the last Monday of each month for #MuffinMonday.

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  12. You had me at oats and blueberries, but buttermilk cinched it! These look fantastic! <3 P~

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