MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Oatmeal Muffins
Categories: Cakes, Grains, Fruits, Spices
Yield: 12 muffins

1 c (240ml) milk
1 c (85g) old-fashioned whole
- rolled oats
1 1/4 c (156g) A-P flour (spooned &
- leveled)
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1/2 c (113g) unsalted butter;
- melted, slightly cooled
1/2 c (170g) honey
1 lg Egg; room temp
1 ts Pure vanilla extract
1 c (140g) blueberries; see note
- if using frozen

Combine milk and oats. Set aside for 20 minutes so the
oats puff up and soak up some moisture. This is crucial
to the recipe! (I usually melt the butter now so it has
a few minutes to cool.) Don’t do this the night before
as that’s too long for soaking. If you find the oats
haven’t soaked up any moisture after 20 minutes, give it
a stir and wait 10 more minutes.

Set oven @ 425ºF/218ºC.

Spray a 12-count muffin pan with nonstick spray or use
cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon,
and salt together in a large bowl until combined. Set
aside. Whisk the melted butter, honey, egg, and vanilla
extract together in a medium bowl until combined. Pour
the wet ingredients into the dry ingredients, stir a few
times, then add the soaked oats (milk included, do not
drain) and blueberries. Fold everything together gently
just until combined.

Spoon the batter into liners, filling them all the way
to the top. Top with oats and a light sprinkle of
coconut sugar, if desired. Bake for 5 minutes at 425
then, keeping the muffins in the oven, reduce the oven
temperature to 350°F (177°C). Bake for an additional
16-17 minutes or until a toothpick inserted in the
center comes out clean. The total time these muffins
take in the oven is about 22-23 minutes, give or take.
(For mini muffins, bake 11-13 minutes at 350°F (177°C).)
Allow the muffins to cool for 5 minutes in the muffin
pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few
days, then transfer to the fridge for up to 1 week.

BERRIES: If using frozen berries, do not thaw and reduce
the milk down to 3/4 cup (180ml). Frozen berries give
off so much moisture and the muffins taste a little too
wet. Reducing the milk helps. No other changes to the
recipe ingredients or instructions.

By: Sally McKenney

RECIPE FROM: https://sallysbakingaddiction.com

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