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