 | | Directions |
- Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole.
- Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other ingredients.
- Combine the flower baking powder, baking soda, salt, and brown sugar in a large bowl; stir to mix.
- To the oatmeal and buttermilk mixture, add the beaten eggs and melted butter; stir to blend thoroughly.
- Pour this mixture into the dry ingredients and stir together by hand until just blended. Do not over mix.
- Pour the batter into the prepared muffin cups. Fill each cup two-thirds to three-fourths full.
- Go thru the blueberries and remove any that are blemished.
- Add the blueberries by placing them on top of each muffin and press slightly into the batter. The blueberries do not need to be completely covered with batter.
- Distribute the blueberries evenly between all the muffins.
- Place them into a 375° F. preheated oven. Bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
- Remove from the oven and allow to cool before removing from the muffin tin.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: Muffin tin
Servings: 12
|  | | Ingredients | | - | | 1 cup oatmeal |
| - | | 1 cup buttermilk |
| - | | 1 cup flour |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 3/4 cup brown sugar |
| - | | 1 egg |
| - | | 1/4 cup butter |
| - | | 1 cup blueberries |
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