Hello friends–I’m admitting I have a minor addiction. When I pass through the market and blueberries are on sale (again!) I can’t pass by without dropping a box in my cart. I know that in a few weeks the price will jump up to it’s winter peak and stay there until next summer. So I’m getting my fill now. Blueberry cobbler, blueberries in salads–and what’s better than a blueberry muffin?! Loving those blueberries.
BLUEBERRY BUTTERMILK OATMEAL MUFFINS
1 cup oatmeal*
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/2 cup canola oil**
6 oz. carton of blueberries
Stir together the oatmeal, flour, brown sugar, baking powder and salt. Then mix in the buttermilk, egg and oil. And lastly, fold in the blueberries.
Spoon the batter into 12 muffin cups lined with paper liners. And pop them into a 375 degree oven for about 20 minutes, until they are golden and firm to the touch.
Eat at least one right out of the oven when they are their hot, tender best!
*I used whole old fashioned oats, but quick (1 minute) oats are great too.
*The recipe I worked from called for melted butter, but I substituted canola oil and it worked just fine. But you can butter it up if you like!!