Oatmeal and Blueberry Muffins
If you’re investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what’s left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don’t think of yourself as a baker, these are easy and come together quickly — a second day breakfast off the first day’s work.
MAKES: 12 muffins
PREP/COOK TIME: 30 minutes
1 ½ cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups buttermilk
¼ cup canola oil
¼ cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Storage: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Adapted from Martha Rose Shulman's fantastic recipes