Blueberry Oatmeal Muffins
It's been quite the morning! Chicklet woke me up at around 4 am and then I didn't get back to bed until 7:30 when Jay got up with Ginny. Then I slept until nearly 11. My brain is still mush though.
One thing I did do once I got up was make some muffins. (And Chicklet was happily well enough to eat one no problem.) I had gotten the ingredients all ready before bed since I was going to make them for breakfast. Instead it was more like...brunch. I used this recipe on Epicurious but I made a few changes so I'm going to post my version.
Blueberry Oatmeal Muffins
My changes from the original recipe were to switch to quick oats (since I prefer their lighter texture in baked goods), use all whole wheat, and to punch up the flavor. Also, my oven runs hot so I used 350 but in a cooler oven I would use 375.
1 c quick oats
1 c buttermilk
1 lg egg, beaten lightly
1/2 cup light brown sugar, firmly packed
1 stick (1/2 cup) unsalted butter, melted and cooled
1 tsp vanilla
1 tsp grated orange zest
1 c whole wheat flour (I use King Arthur light whole wheat)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 c blueberries
In a large bowl, combine oats and buttermilk and let stand about 30 minutes so that the buttermilk is absorbed into the oats.
Preheat oven to 350F. Butter and flour twelve 1/2-cup muffin tins.
Add egg, sugar, butter, vanilla, and zest to oat mixture, stirring until combined. Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined.
Divide batter evenly among prepared muffin tins. Press some blueberries into the top of each muffin. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
This entry was originally posted here and has
comments. Comment here or there.
One thing I did do once I got up was make some muffins. (And Chicklet was happily well enough to eat one no problem.) I had gotten the ingredients all ready before bed since I was going to make them for breakfast. Instead it was more like...brunch. I used this recipe on Epicurious but I made a few changes so I'm going to post my version.
Blueberry Oatmeal Muffins
My changes from the original recipe were to switch to quick oats (since I prefer their lighter texture in baked goods), use all whole wheat, and to punch up the flavor. Also, my oven runs hot so I used 350 but in a cooler oven I would use 375.
1 c quick oats
1 c buttermilk
1 lg egg, beaten lightly
1/2 cup light brown sugar, firmly packed
1 stick (1/2 cup) unsalted butter, melted and cooled
1 tsp vanilla
1 tsp grated orange zest
1 c whole wheat flour (I use King Arthur light whole wheat)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 c blueberries
In a large bowl, combine oats and buttermilk and let stand about 30 minutes so that the buttermilk is absorbed into the oats.
Preheat oven to 350F. Butter and flour twelve 1/2-cup muffin tins.
Add egg, sugar, butter, vanilla, and zest to oat mixture, stirring until combined. Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined.
Divide batter evenly among prepared muffin tins. Press some blueberries into the top of each muffin. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
This entry was originally posted here and has
comments. Comment here or there.