Well, I really didn’t intend to be away for two months. I suppose I could give you a bunch of lame excuses, but what does it matter. There were muffins. Muffins are good.
I made these so long ago that I can’t remember for sure why I chose to put oatmeal in blueberry muffins. I think I wanted oatmeal muffins, but I also wanted simple blueberry muffins. Sometimes compromise is so good, I wonder why everybody in the world doesn’t do it all the time!
These muffins are moist and dense without being heavy. The blueberries give what they always give to muffins: a burst of juicy fruitiness. The oatmeal tastes hearty and wholesome, and gives the muffins a less cake-like texture than they would have with flour alone. The muffins really were like portable breakfast, and a halfway healthy one at that.
I’d like to promise that I’ll be here more often in the months to come. I’ve promised myself that very thing, and if I can put together some recipes that are as simple and delicious as this one, it should be easy to keep that promise. Wish me luck with that!
Coming soon: Strawberry Rhubarb Crisp and Cheesy Spring Vegetable and Noodle Casserole
Blueberry Oatmeal Muffins
Based on a recipe in The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
1 ¼ cups plus 1 tablespoon all-purpose flour, divided
2 cups blueberries (fresh or frozen)
1 cup regular rolled oats
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1stick (8 tablespoons) unsalted butter, melted
½ cup plain or vanilla yogurt
¼ cup milk
1 teaspoon vanilla extract
1. Preheat oven to 400 F. Spray a 12-cup muffin pan with cooking spray or line it with cupcake liners. Set aside.
2. In a small bowl, combine the 1 tablespoon flour and blueberries. Toss to coat. Set aside.
3. Combine the 1 ¼ cup flour, oats, sugar, baking powder, and salt in a medium-size bowl. Set aside.
4. In another medium-size bowl, combine the egg and the melted butter. Whisk together until smooth. Whisk in the yogurt, milk and vanilla extract.
5. Pour the liquid mixture into the flour mixture. Stir until the dry ingredients are just moistened. Gently stir in the flour-coated blueberries.
6. Scoop the batter evenly into the muffin pan. Bake at 400 F about 20 minutes or until a wooden pick inserted in the center comes out with just a few moist crumbs attached.
7. Cool the muffins in the pan on a wire rack for 10 minutes. Remove from the pan and let stand until cool enough to eat. Keep leftovers in an airtight container or wrap well and freeze.
Makes 12 muffins
Another recipe like this one: Blueberry Coconut Muffins
One year ago: Curry Chutney Egg Salad