Oatmeal muffins with oats, honey and blueberries.

 

Makes 12

1 cup (240ml ) milk. If using frozen blueberries, reduce the amount of milk to 3/4 cup. (I forgot this step and they turned out fine)

1 cup (85g) old-fashioned whole rolled oats (I used large flake)

1 1/4 cup a156g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup (113g) butter, melted and slightly cooled

1/2 cup (170g) honey

1 egg, at room temperature

1 tsp vanilla extract

1 cup (140g) fresh or frozen blueberries (I used frozen)

1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some of the milk. This step is crucial to the recipe.

2. While waiting for the oats, melt the butter so it has time to cool.

3. Preheat oven to 425°F. Spray a muffin tin of use liners.

4. 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 together in a medium bowl until combined. Pour the wet ingredients in the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together until just combined.

5. Spoon the batter into the liners, filling them all the way to the top. Top with oats and light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F and bake for an additional 16-17 minutes or a toothpick inserted comes out clean. The total time for baking is about 25 minutes, give or take.