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BHH Blog | a toronto food blog

Buttermilk Oat Blueberry Muffin

Something for the weekend.

They’re best eaten right away because the granola topping will soften after one day, but if you don’t mind that then it’s all good. If you want to save them for the week, wrap each muffins tightly in a plastic wrap (cling film) after they’ve cooled down.

Buttermilk Oat Blueberry Muffin 3
Buttermilk Oat Blueberry Muffin 2

Buttermilk Blueberry Oat Muffins
adapted from The 250 Best Muffin Recipes by Esther Brody

Muffins
1 cup rolled oats
1 cup buttermilk
1 egg, beaten
1/4 cup butter or margarine, melted
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup lightly packed brown sugar
1 cup fresh blueberries or frozen blueberries, thawed and drained

Optional – ‘Granola’ Topping
1/2 cup of rolled oats
1 tbsp honey
1 tbsp vegetable oil
Combine the oats, honey and vegetable oil in a bowl and set aside until ready to use.

Preheat oven to 400F
12-cup muffin tin, greased and floured

In a bowl combine oats and buttermilk, mix well. Let stand for 5 to 10 minutes. Add egg and butter, blend well.

In another bowl combine flour, baking powder, baking soda, salt and brown sugar. Add oat mixture, stir gently until moist and blended. Fold in blueberries.

Spoon batter into prepared muffin tin. Top the batter with your granola. Bake in a preheated oven for 15 to 20 minutes.

Enjoy!

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Comments

7 Comments

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  1. April 19, 2013

    Love the photos! Seems like something wonderful to have for breakfast…lunch…snack…post-dinner…pre-bed…;)

  2. April 22, 2013

    Wooow!!! I love blueberries and I was looking for a perfect breakfast recipe. I think I found it ;)

  3. Sally #
    January 5, 2014

    LOVE this recipe! I have made the muffins often and they are always a BIG hit. I had a similar recipe a few years ago and have lost it over the years and several moves. Thanks for sharing yours so I can make the blueberry oatmeal muffins I remember :)

    • January 5, 2014

      Hi Sally, thanks for your comment! Glad you enjoyed the recipe. :)

  4. Leanne #
    April 3, 2015

    I didn’t thaw the frozen blueberries because I didn’t want to turn the batter blue. I used 100% barley flour and also added a tsp ground flax/chia seed. They turned out nicely, not too sweet. I would use unsalted butter next time though or decrease the salt to 1/4tsp if using regular butter.

Trackbacks & Pingbacks

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