Oat & Blueberry Muffins
There’s a few recipes I know by heart because I’ve made them so many times for my family over the years. These muffins are amazing with chocolate chips as well, but seeing as it’s January and we just binged on Christmas treats, blueberries pack in more nutritional goodness and are just as tasty in their own way.
1 cup rolled oats
1 cup milk (not skim)
1 tbsp white vinegar
1 cup flour (or ½ white, ½ whole wheat)
1 tbsp bran
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup oil
½ cup brown sugar
OR sub 1/3 cup honey for sugar and reduce the amount of oil to 1/3 cup
1 egg, beaten
¾ cup frozen or fresh blueberries
Add vinegar to milk and let stand 6-8 minutes to sour. Then stir oats into the milk/vinegar.
Combine dry ingredients (not sugar). Make a well.
Stir oil, egg and sugar (or honey) into buttermilk mixture.
Add wet to dry. Mix only until the dry is mostly gone.
Fold in blueberries (or chocolate chips).
Drop into muffin papers.
Bake 375 degrees for 15-18 min. Makes 12.