Blueberry Oat Muffins

Blueberry Oat Muffins

The perfect balance of sweet and hearty, we often eat these muffins for breakfast or as an afternoon snack. Growing up, Mom usually made this muffin recipe as a healthier dessert option when she brought dinner to families welcoming a new baby into their home. We were never upset when the recipe made more than she needed(; Try these out with your frozen Oregon blueberries for a burst of juicy, delicious goodness in every bite!

The Recipe:

Yield: 12 muffins

1 c. Oats (can use quick or rolled)

1 c. sour milk* (to sour milk, place 1 T. vinegar in a measuring cup; add enough milk to fill 1 cup)

1 c. flour

3/4 c. brown sugar or pure maple syrup

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 egg, beaten

1/4 c. butter, melted

1 1/2 c. fresh or frozen blueberries

Preheat oven to 400 degrees. Line muffin tin with paper liners. In a bowl, combine oats and milk; let stand for a few minutes until oats have absorbed some of the milk and are softened. In another bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt; mix well. Stir egg and melted butter into oat mixture. Add oat mixture all at once to dry ingredients. Stir just until moistened. Gently fold in the blueberries. Fill muffin tins 3/4 full. Bake for 15-20 minutes or until a toothpick comes out of muffin clean.