There is a patience required for these muffins. You cannot rush the oats. They must sit in the buttermilk, softening and absorbing the tang of the cultured milk before they ever meet the flour. This simple step transforms the texture, ensuring the final crumb is tender rather than dry.
The blueberries, thawed from the freezer, offer a burst of summer memory in the quiet of winter. As they bake, they burst and bleed into the batter, staining the pale cake with deep purple ink.
These are heavy, satisfying muffins. They lack the intense sweetness of a bakery confection, relying instead on the earthy oats and the natural tartness of the fruit. They are best eaten warm, when the berries are still molten and the steam rises from the broken crumb.
The Recipe
Yields: 16 muffins | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients
- 1 cup quick-cooking oats
- 1 cup nonfat buttermilk
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 egg, beaten
- 1/4 cup vegetable oil
- 3/4 cup frozen unsweetened blueberries, thawed and drained
- Vegetable cooking spray
Instructions
1. Soak the Oats In a medium bowl, combine the quick-cooking oats and the buttermilk. Let the mixture stand for 5 minutes. This allows the oats to soften and absorb the liquid.
2. Mix the Dry Ingredients In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Stir well to distribute the baking powder and spices. Make a well in the center of the mixture.
3. Combine and Fold Add the beaten egg and vegetable oil to the oat and buttermilk mixture. Stir well to combine. Pour the wet oat mixture into the well of dry ingredients. Stir just until moistened. The batter should be lumpy; do not overmix. Gently fold in the thawed and drained blueberries.
4. Bake Preheat your oven to 425°F (220°C). Coat muffin pans with vegetable cooking spray. Spoon the batter into the pans, filling each cup two-thirds full. Bake for 20 minutes, or until the tops are browned and a toothpick inserted into the center comes out clean.
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Buttermilk & Blueberry Oat Muffins
These Buttermilk & Blueberry Oat Muffins are heavy and satisfying, relying on earthy oats and natural fruit tartness rather than intense sugar. The oats are soaked in buttermilk before mixing to ensure a tender crumb. An ad-free breakfast recipe from Willowgold Farms.
Ingredients
Instructions
Soak the Oats
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In a medium bowl, combine the quick-cooking oats and the buttermilk. Let the mixture stand for 5 minutes. This allows the oats to soften and absorb the liquid.
Mix the Dry Ingredients
-
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Stir well to distribute the baking powder and spices. Make a well in the center of the mixture.
Combine and Fold
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Add the beaten egg and vegetable oil to the oat and buttermilk mixture. Stir well to combine. Pour the wet oat mixture into the well of dry ingredients. Stir just until moistened. The batter should be lumpy; do not overmix. Gently fold in the thawed and drained blueberries.
Bake
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Preheat your oven to 425°F (220°C). Coat muffin pans with vegetable cooking spray. Spoon the batter into the pans, filling each cup two-thirds full. Bake for 20 minutes, or until the tops are browned and a toothpick inserted into the center comes out clean.
