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!!
Hi all– Blue berries, blueberries– just love ’em! When we lived in Spain, there was a friend who asked, “What can I send you as a treat from home?” Of all things, I longed for a box of blueberry muffin mix! (no blueberries in Andalucia then). Well, I promise that these blueberry muffins are better than any that ever came from a mix in a box! Perfect with a big summer salad– and better toasted up for breakfast the next day…
ALMOND BLUEBERRY MUFFINS
4 tab. butter, melted
6 tab. brown sugar
2 tab. white sugar
6 tab. flour
4 tab. sliced almonds
Melt the butter in the microwave and then stir in the other ingredients. Set this aside.
2 cups flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
1/3 cup canola oil
1 tsp. vanilla
2 tsp. amaretto
1 1/2 cups blueberries
Mix together the flour, sugar, baking powder and salt. Then stir in the buttermilk, eggs, oil, vanilla and amaretto. Finally fold in the blue berries. Spoon the batter into muffin tins lined with muffin papers. Cover the muffin batter with spoonfuls of the streusel. Bake at 400 degrees for 15 to 17 minutes until the edges are browned and firm to the touch. Makes 12 standard muffins.
*When I don’t have buttermilk (like today!), I pour a couple tablespoons of cider vinegar in the cup and add regular milk. Let it sit a couple minutes to thicken.
This morning I met up with a group of friends to walk around Laguna Lake, and so I made this recipe into 24 mini muffins for a little “muffin & coffee picnic” before we set off — and 4 regular muffins to leave Larry for breakfast (and snacks).