Blueberry Oat Muffins

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Simple, moist, slightly sweet with wild blueberries folded in at the end.  These muffins require 9 ingredients in total (counting the salt!) and a few minutes of time you will be glad you set aside to bake these.

Before you get going on these muffins I thought I’d share a little information.  Did you know 95% of the world’s crop of oats is animal feed.  They have limited use in ‘raised’ bake goods and it is difficult to separate the husk from the grain making them hard to process, limiting their use.

Ever wonder what the difference is between the bags of Oats on the grocery shelf? Basically the difference between old fashioned, quick cooking and instant is how flattened they become after the whole oats (which have been quartered or halved and then steamed) are pressed between steel rollers.  The thinner they are the faster they cook!

For these muffins I used frozen Canadian wild blueberries.  BlueberriesThey are the nice small blueberries.  I find the larger blueberries to be less sweet and have a tougher skin.  Buy a bag of the frozen berries and use the leftovers the day after next for another batch of these muffins or to top your yogurt or throw in a smoothie.

To avoid a purple looking muffin fold in the berries straight from the freezer (don’t allow to thaw) with as few strokes as possible.

Blueberry Oat Muffins

1 cup oats (not quick cooking or instant)

1 cup buttermilk

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup packed brown sugar

1 egg, slightly beaten

1/4 cup butter, melted

1 cup blueberries (fresh or frozen)

Preheat oven to 375F.  Paper line or grease a 12-cup muffin tin.

Combine the oats and buttermilk in a medium bowl and let stand for a couple of minutes.

In a medium mixing bowl combine the flour, baking powder, salt and brown sugar.

To the oat mixture add the egg and butter and mix together well.

Add the dry ingredients next and stir to combine.  Gently fold in the blueberries.

Fill the muffin cups about 2/3 full and bake for 20-25 minutes or until tops spring back when lightly touched.

Now brew some coffee or a ‘cuppa’ and enjoy a warm muffin, maybe with a little spot of butter on top!  Heavenly and  just sweet enuf to make your morning, or afternoon, or snack a little nicer.image

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