Blueberry Muffins | Blueberry Oat Muffins

2 ½ cups flour
2-½ tsp. Baking powder
¼ tsp. salt
½ cup Sugar
2 eggs, beaten
½ cup butter, melted
1-cup buttermilk
1 ½ cups washed, fresh blueberries

Sift flour, baking powder, salt and ½ cup sugar. Add next 3 ingredients and mix only until dry ingredients are dampened. Fold in floured berries. Spoon into greased muffin pans, filling two-thirds full. Sprinkle with sugar (optional). Bake in hot oven 400 for 20-25 minutes. Makes 16-24 muffins. I add a bit of nutmeg and cinnamon for tastier muffins.

Blueberry Oat Muffins

1 cup rolled oats
1-cup buttermilk

1-cup flour
¾ cup brown sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Salt

¼ cup butter or margarine melted
1 egg, beaten

1-cup blueberries fresh or frozen

Combine oats and buttermilk in small bow. Let stand for 5 minutes. Combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture and mix well. Add oat mixture, all at once, to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well greased muffin cups ¾ full. Bake at 400 degrees for 15-22 minutes. Makes one dozen.

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