Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Beside the fact that blueberries are my absolute favorite fruit, and beside the fact that these are so quick and easy to make,  I especially like these muffins because they make a quick and healthy breakfast — great taste and no guilt. They have very little sugar and not much butter, but lots of oatmeal and blueberries and the nutmeg and cinnamon compliment them perfectly. Perhaps best of all — I can make these muffins in the middle of a cold Chicago winter because they taste great using frozen blueberries.

Inspired by 2 recipes in Farm House Cookbook by Susan Herman Loomis

Makes 24 muffins. Preheat oven to 425 degrees.

• Flour -1 1/2 cups
• Baking Powder - 1 tblsp.
• Salt - 1/2 tsp.
• Nutmeg - 1/2 tsp.
• Cinnamon - 1/2 tsp.
• Oats - 1 1/2 cups, rolled or cut
• Buttermilk - 1 cup (can substitute regular milk)
• Vanilla Extract - 1 tsp.
• Egg - 1
• Butter - 4 tblsp. (1/2 stick), melted
• Blueberries - 1 heaping cup, fresh or frozen. If frozen, do not thaw. If fresh, rinse very lightly if at all.

1. In a medium bowl, combine flour, baking powder, salt, nutmeg, cinnamon and oats. Blend well.
2. In a larger bowl, combine buttermilk, egg, vanilla extract and butter. Blend well.
3. Add dry mixture to milk mixture and mix until blended.
4. Add blueberries and mix just enough to distribute evenly (don’t over mix.)
5. Spoon into muffin tins. Fill to the top as they don’t rise too much.
6. Cook for 15 - 25 minutes, or until toothpick inserted into the middle of one comes out clean.

Tags: blueberries, breakfast, oatmeal, quick