Simply a delicious breakfast muffin.
Ingredients:
Ingredients:
- 1 1/2 c rolled oats
- 1 1/4 c buttermilk
- 1 egg, beaten with fork
- 1/4 cup oil or melted butter
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
Method:
- Combine oats and buttermilk in small bowl. Add beaten egg and oil. Set aside.
- Combine dry ingredients, stirring to blend well.
- Add wet ingredients to dry, stirring until just moistened, then fold in blueberries.
- Fill greased or paper lined muffin tins.
- Bake at 400° F 25 - 30 min. Yield: 12 large or 18 medium.
how much blueberries are needed?
ReplyDeleteI make these with chocolate chips sometimes.
ReplyDeleteIf you don't have buttermilk, is there something you can substitute? TIA! This looks yummy!
ReplyDeleteI am just a big fan of this blog and seldom write but I wanted to tell Amy that most stores now carry powdered buttermilk in the baking section and it works great!
ReplyDeleteI believe you can even make a homemade Ranch typy dressing with it.
Cheers,
Jo
Hi Amy,
ReplyDeleteIn recipes that call for buttermilk you can make your own by adding a Tbsp of vinegar of lemon juice to a cup of milk and let it sit for a few minutes, although I still prefer the real thing ... but this works. You can also use plain yogurt, maybe dilute it some with milk if its a very firm type.
On a side note: buttermilk lasts way beyond the date on the carton... therefore it is so nice to alwasy have on hand in the fridge. It adds a nice texture to muffins and pancakes.
I made these this morning with plain yogurt and a bit of milk.... they're great!
ReplyDeleteEating one of these great muffins as I type. They're great! Thanks for ALL your wonderful recipes.
ReplyDeleteI work at a nursing home and on Friday mornings in August we do our own version of a "Farmers Market". Our staff and residents families bring in garden produce and baked goods to sell and our residents make crafts. This recipe looked easy and delicious so it met the criteria of something I could bake for our Farmers Market after a long day at work. The last batch just came out of the oven. I hope I have some left to take to the Farmer's Market in the morning!!!
ReplyDeleteI love your blog and read it daily. I'm a Mennonite Girl myself having grown up in eastern Pennsylvania and am now living in Ohio. My mother loved to cook and passed that passion on to me. "God is on His throne and all is right with the world" when I'm in my kitchen cooking.
Do you have the nutritional value of these muffins.
ReplyDeleteBrenda ... I don't - but you could probably go on-line to sites such as http://www.ehow.com/how_4773974_nutrition-label-recipe.html - You would have to type in the recipe.
ReplyDeleteThanks for the wheat free recipe that my whole family can enjoy! It sounds delicious!
ReplyDeleteI made these yesterday and they are a hit! When I saw the wonderful berry juices flowing when I removed the muffins from the oven I knew they would become a favorite and they are.
ReplyDeleteI made these muffins just yesterday and they are now a family favorite....with those juices bubbling and the flavor just right oh my what a treat.
ReplyDeleteMade these today as mini muffins. Baked them @ 375 convection for about 12 min.
ReplyDeleteThanks!
DeleteHey am I able to use frozen blueberries for this recipe?
ReplyDeleteKendra... yes.... I always use frozen.
ReplyDeleteI added some toasted nuts and lemon rind to the mix. Yummmmmm!
ReplyDeleteare u sure 400 degrees for 25-30 minutes? seems like a high temp and a long time
ReplyDeleteI made these tonight. I cut back on the sugar,used whole wheat pastry flour and added cinnamon,vanilla and orange rind. Yum!
ReplyDeleteCan I use quick oats instead of rolled oats?
ReplyDelete