Everyone seems to have a favorite blueberry muffin recipe, I do, too! For me, I think it’s the cup of oats and the just hidden hint of lemon that sets these blueberry muffins above all the others. I just made a batch this morning, so I know what I am talking about!

Don’t overdo it on the blueberries, as too many blueberries makes for a soggy muffin. And I’d like to apologize ahead of time for all the bowls this recipe uses!

Don’t use an electric mixer for these muffins—muffins are delicate! A wooden spoon or a spatula is all that is needed to combine the batter gently. Stop when the batter has no dry patches and looks homogenous.

Blueberry Oatmeal Muffins

INGREDIENTS

• Scant 1 cup of fresh blueberries, mixed with 1 Tablespoon of flour
• 1 cup flour (135g)
• 1 cup oats—old fashioned is the best
• 1 cup buttermilk
• ½ cup canola oil OR ¼ cup oil and ¼ cup applesauce
• 1 large egg
• 1 Tablespoon lemon or vanilla extract—yep, 1 TABLESPOON of lemon extract—I promise that the lemon flavor is not overly pronounced!
• Grated zest of one small lemon, optional
• ½ cup sugar
• ¼ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• Optional sugar or raw sugar, plus an additional 1-2 Tablespoons of raw oats to top the muffins

DIRECTIONS

1. Preheat oven to 350°.
2. In the first (smallest) bowl, mix blueberries with 1 Tablespoon flour and set aside.
3. In the second (slightly larger) bowl, soak oats in buttermilk.
4. In the third (and largest) bowl, mix flour, salt, baking soda and baking powder.
5. In the fourth (slightly smaller bowl) bowl, mix oil and egg until well combined, then add lemon or vanilla extract, and pour in oats and buttermilk.
6. Stir to combine, then add in white and brown sugars.
7. Pour the oat mixture into the flour mixture and stir just to moisten.
8. Gently fold in flour coated blueberries.
9. Spoon batter into paper lined muffin cups, and sprinkle tops with sugar and raw oats.
10. Bake for 25 minutes—makes 12 muffins.

Thanks for dropping in!