Blueberries, oatmeal, walnuts, sweet topping: these muffin gems have it all

I could barely believe it: four years had gone by since I last made Oatmeal Blueberry Muffins. The notation on my recipe card recorded that I previously had baked these for our family to enjoy while we were on the way to Renée and Andy’s wedding in the summer of 2007. The roommate of our daughter was marrying her sweetie in Colorado Springs. Our daughter and son-in-law in the back seat and Hubby and I in the front of our car had munched on Oatmeal Blueberry Muffins while we motored up to the lovely setting for the nuptials.

Now the newlyweds are about to celebrate theirfourth wedding anniversary. Time to dust off the muffin recipe 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.