MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Blueberry Oatmeal Muffins
 Categories: Cakes, Grains, Fruits, Spices
       Yield: 12 muffins
 
       1 c  (240ml) milk
       1 c  (85g) old-fashioned whole
            - rolled oats
   1 1/4 c  (156g) A-P flour (spooned &
            - leveled)
       1 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Ground cinnamon
     1/2 ts Salt
     1/2 c  (113g) unsalted butter;
            - melted, slightly cooled
    1/2 c  (170g) honey
      1 lg Egg; room temp
      1 ts Pure vanilla extract
      1 c  (140g) blueberries; see note
           - if using frozen

  Combine milk and oats. Set aside for 20 minutes so the
  oats puff up and soak up some moisture. This is crucial
  to the recipe! (I usually melt the butter now so it has
  a few minutes to cool.) Don’t do this the night before
  as that’s too long for soaking. If you find the oats
  haven’t soaked up any moisture after 20 minutes, give it
  a stir and wait 10 more minutes.

  Set oven @ 425ºF/218ºC.

  Spray a 12-count muffin pan with nonstick spray or use
  cupcake liners.

  Whisk the flour, baking powder, baking soda, cinnamon,
  and salt together in a large bowl until combined. Set
  aside. Whisk the melted butter, honey, egg, and vanilla
  extract together in a medium bowl until combined. Pour
  the wet ingredients into the dry ingredients, stir a few
  times, then add the soaked oats (milk included, do not
  drain) and blueberries. Fold everything together gently
  just until combined.

  Spoon the batter into liners, filling them all the way
  to the top. Top with oats and a light sprinkle of
  coconut sugar, if desired. Bake for 5 minutes at 425
  then, keeping the muffins in the oven, reduce the oven
  temperature to 350°F (177°C). Bake for an additional
  16-17 minutes or until a toothpick inserted in the
  center comes out clean. The total time these muffins
  take in the oven is about 22-23 minutes, give or take.
  (For mini muffins, bake 11-13 minutes at 350°F (177°C).)
  Allow the muffins to cool for 5 minutes in the muffin
  pan, then transfer to a wire rack to continue cooling.

  Muffins stay fresh covered at room temperature for a few
  days, then transfer to the fridge for up to 1 week.

  BERRIES: If using frozen berries, do not thaw and reduce
  the milk down to 3/4 cup (180ml). Frozen berries give
  off so much moisture and the muffins taste a little too
  wet. Reducing the milk helps. No other changes to the
  recipe ingredients or instructions.

  By: Sally McKenney

  RECIPE FROM: https://sallysbakingaddiction.com

  Uncle Dirty Dave's Archives

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