Blueberry Oat Muffins
Submitted by pschafer
Hearty blueberry oat muffins with brown sugar and a homemade buttermilk base. Tender inside with a springy golden top. Makes a dozen in under 45 minutes.
YIELD
12 servingsPREP
25 minCOOK
20 minREADY
45 minThese aren’t your fluffy, cakey muffins. These have some backbone.
Oats soaked in homemade buttermilk (just milk and lemon juice, no special trip to the store) give these muffins a hearty, satisfying chew. Brown sugar adds a deeper sweetness than white, and the blueberries burst into little jammy pockets as they bake.
They come together quickly, bake in 20 minutes, and they’re sturdy enough to toss in a bag for breakfast on the go.
Variations
- Swap blueberries for cranberries (no need to thaw if frozen) for a tart, seasonal twist
- Add a teaspoon of cinnamon to the dry ingredients for a warm spice note
- Top with a sprinkle of raw oats and turbinado sugar before baking for a crunchy lid
Kitchen Tips
- Let the oats soak in the soured milk for at least 10 minutes. This softens them so the muffins aren’t gritty.
- Stir the wet and dry ingredients together until just barely combined. Overmixing makes tough, dense muffins every time.
- Fill the cups three-quarters full for muffins that dome nicely without spilling over the edges.
Ingredients
Directions
Add milk to lemon juice in 4 cup measure. Let stand, combine oats.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl, stir well.
Add egg and melted butter to oat mixture. Mix well.
Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries.
Fill prepared muffin cups ¾ full. Bake at 400℉ (200℃) for 20 min or until top springs back and is lightly browned.
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