Oatmeal Blueberry Muffins

Blueberries are on sale in my area right now. Not sure if it's a regional thing or what, because I thought Summer was the season for blueberries... but maybe it was Fall? Anyways. We love blueberries! James eats them fresh by the pound, but he also likes them (just like his Daddy) in his pancakes and pretty much any other baked good I make.

I was thumbing through my old recipe book looking for a yummy muffin recipe the other night when I stumbled across this one. It is dated 3/26/2005 and rated a 9 1/2 (out of 10 stars). I don't remember making these in 2005, but boy oh boy am I glad I made them the other night! I made them again the next day because we ate them all up between breakfast and tea time. Sadly, even though I made these twice, I managed to forget to take a picture both times... maybe next time!

Oatmeal Blueberry Muffins

Makes 6 jumbo or 12 regular muffins

Ingredients:

1 1/2 cups all purpose flour (I used half whole wheat)
3/4 cup rolled oats (quick cooking)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla
3/4 cup fresh or thawed blueberries

Directions:

Grease your pan or use baking cups and pre-heat the oven to 400 degrees.

In a mixing bowl, stir flour, oats, baking powder, baking soda, and salt and mix well.

In a larger mixing bowl, combine the egg, milk, brown sugar, oil and vanilla and mix with fork until smooth. Add flour mixture and stir just until moistened, batter should be lumpy. Gently fold blueberries into the batter and spoon into muffin cups, filling each about three-quarters full.

Bake for 16-18 minutes or until lightly browned on top. Serve warm with butter. Enjoy!


this recipe is from Better Home and Gardens.