Monday, March 13, 2017

Snow And Muffins, Again! Blueberry Oatmeal Muffin Recipe

Last time I shared a muffin recipe I titled the post Snow And Muffins. The recipe in that post is Pumpkin Chocolate Chip Muffins.

This morning we woke up to about 3 inches of snow! There must be something about snow that makes me want to bake muffins. :)

Today I made Blueberry Oatmeal Muffins from a recipe I saw on Sunshine Country Blog a week ago. My sister-in-law is the author of that blog. You should really go check out her blog. :)

Sunshine Country Blog

Her Blueberry Muffin recipe looked so good. I was looking forward to trying it!
I had to make a few adjustments to the original recipe.

Here is the recipe that I followed:

Blueberry Oatmeal Muffins

1 2/3 cup old fashioned oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup sugar or brown sugar
2 tsp. cinnamon
2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups kefir or buttermilk
1/4 cup melted butter
2 tsp. lemon zest (optional)
2 tsp. molasses (omit if using brown sugar)
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

  • Preheat oven to 400°.
  • Place oats in a food processor or blender; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.  Add flours and sugar, cinnamon, baking powder, and salt to the oats in bowl; stir well with a whisk. Make a well in center of mixture. 
  • Combine kefir or buttermilk with the melted butter, lemon zest, molasses, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
  • Toss berries with 2 tablespoons flour, and gently fold into batter. 
  • Spoon batter into 16, greased, muffin cups; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. 
  • Remove from pans immediately; place on a wire rack. Serve
  • Wet ingredients and dry ingredients.

 Dusting the blueberries with flour is an important step. It keeps the blueberries from sinking to the bottom of the batter.

You can also use this technique of dusting frozen blueberries with flour when making blueberry pancakes.

This is the first time I have sprinkled sugar on top of muffin batter before baking. It produces a crisp sugary crust on the finished muffins.

To insure that the bottoms of your muffins don't get soggy always turn them out immediately onto a drying wrack.

When I was girl doing 4-H I can remember the food judges always checking the bottoms of your muffins for marks from the cooling wrack. They explained that was a sign of a well finished muffin. :)


Sunshine Country said...

Thanks for posting this! I'm glad you gave the recipe a try. :) Were you happy with how they turned out?

Sister in the Mid-west said...

I didn't actually taste them due to the Autoimmune Protocol diet that I am on, but Mr. In The Mid-west said they were very good! :)