Nutritious, tasty blueberry oat muffins, paired with fresh fruit, make a perfect snack. Not too sweet, the combination of oats and brown sugar with the blueberries gives you that great feeling of eating something satisfying and delicious without guilt. Health-giving nutrition rather than empty calories. Long-lasting energy so you won’t feel hungry again right away. Did you know that blueberries are good for your eyes?
Ingredients
- 1 cup oats
- 1 cup buttermilk
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
- 3/4 cup lightly packed brown sugar
- 1 egg, beaten
- 1/4 cup melted butter or margarine
- 1 cup blueberries
Method
Preheat oven to 400 degrees F.
Combine oats and buttermilk in a small mixing bowl. Let stand. If you don’t have any buttermilk on hand, just add a tablespoon of vinegar to regular milk. If using large flake oats, I recommend allowing them plenty of time to soak in order to soften them.
In a larger mixing bowl, combine the flour, baking powder, soda, salt and brown sugar. Stir well to blend.
Add egg to oat mixture and stir. Keep stirring while drizzling in the melted butter. Add this mixture all at once into the dry ingredients and stir just until all ingredients are moistened. Gently fold in blueberries.
Grease muffin tin and fill cups to 3/4 full. Bake 15-22 minutes. Test with a toothpick. Makes one dozen muffins.
Enjoy!
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