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Blueberry Oat Muffins
Heat oven to 400F
1 cup oats
1 cup buttermilk or sour milk
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup lightly packed brown sugar
1 egg, beaten
1/4 cup melted butter
1 cup blueberries (frozen or fresh)
12 muffins
Combine oats and buttermilk in small bowl.
Let stand.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl.
Stir well to blend.
Add egg and melted butter to oat mixture.
Mix well.
Add oat mixture all at once to dry ingredients.
Stir just until moistened.
Gently fold in blueberries.
Fill greased muffin cups 3/4 full.
Bake for 15 to 22 minutes or until top springs back when lightly touched.
Heat oven to 400F
1 cup oats
1 cup buttermilk or sour milk
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup lightly packed brown sugar
1 egg, beaten
1/4 cup melted butter
1 cup blueberries (frozen or fresh)
12 muffins
Combine oats and buttermilk in small bowl.
Let stand.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing bowl.
Stir well to blend.
Add egg and melted butter to oat mixture.
Mix well.
Add oat mixture all at once to dry ingredients.
Stir just until moistened.
Gently fold in blueberries.
Fill greased muffin cups 3/4 full.
Bake for 15 to 22 minutes or until top springs back when lightly touched.
