Everyone gets "the blues" now and then. To bring back smiles, I always prescribe delicious blueberries. My husband, Dave, and I grow the berries, and I often share our favorite recipes, such as this one, with customers at our roadside market.—Connie Sanders, Belle River, Prince Edward Island
- 1 cup quick-cooking oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- In a bowl, combine oats and milk; let stand for 5 minutes.
- In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Stir the egg and butter into oat mixture; add to dry ingredients. Stir just until moistened. Gently fold in blueberries.
- Fill well-greased muffin cups 3/4 full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
Originally published as Blueberry Oat Muffins in Taste of Home June/July 1993, p65
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