Now the newlyweds are about to celebrate theirfourth wedding anniversary. Time to dust off the and prepare this delicious treat again. Far too much time had lapsed since we’d enjoyed these goodies.
I loved these muffins because they were stuffed with healthy blueberries, had some oatmeal and walnuts stirred in, and were topped with a dusting of brown sugar. (I cannot tell a lie: in my first recent attempt, I got distracted and left out the 1/2 cup brown sugar from the ingredients. I remembered to sprinkle the brown sugar on for the topping, but I knew the insides would be a little lacking. Guess what? They were just as good without it—at least that’s how Hubby consoled me. But I did turn around and make a remediated batch, since we knew Hubby’s brother would be in town last weekend. Wouldn’t want our guest to be served muffins that were less than the best.)
I have a few muffins left over, so I’ve stored them away to pop out for Easter-morning breakfast on Sunday. Oatmeal Blueberry Muffins make a dandy treat that suits for many occasions.
Oatmeal Blueberry Muffins
1 cup flour
1 1/2 cups quick-cooking oats, uncooked
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (or salt substitute)
1 cup low-fat buttermilk (or 1 tablespoon vinegar mixed with enough skim milk to make 1 cup)
1/2 cup brown sugar, packed (or 1/4 cup brown-sugar substitute)
1/4 cup oil
1 egg, beaten (or 1/4 cup egg substitute)
1 cup frozen blueberries
1/2 cup chopped walnuts
2 tablespoons brown sugar
Preheat oven to 425 degrees. Combine flour, oats, cinnamon, baking powder, baking soda, and salt; set aside. In a medium mixing bowl combine buttermilk (or skim milk mixed with vinegar), 1/2 cup brown sugar, oil, and egg; add to flour mixture. Mix just until moist. Fold in blueberries and nuts. Pour batter into greased muffin cups to 2/3 full; sprinkle with remaining 2 tablespoons brown sugar. Bake 20-25 minutes or until done.