BLUEBERRY OATMEAL MUFFINS

When juicy blueberries meet oatmeal muffins you get the best of both worlds. These are super moist, soft, not-too-sweet gorgeous muffins that freeze wonderfully and are ready in under 45 minutes! A great breakfast on the run or an afternoon snack with your favorite beverage.

BLUEBERRY OATMEAL MUFFINS

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INGREDIENTS

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Mix oats with the buttermilk in a large bowl and leave to hydrate while preparing the rest.

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Add the sugar, melted butter, and the egg to the oatmeal mixture.

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Mix everything well without beating.

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Add the rest of the dry ingredients (flour, salt, and baking powder) to the oat mixture together with the blueberries. Mix with a spatula, but without beating and just until blended.

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Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.

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Bake 25-30 minutes, or until a tester comes out dry. Let cool completely on a metal rack.

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BLUEBERRY OATMEAL MUFFINS

When juicy blueberries meet oatmeal muffins you get the best of both worlds. These are super moist, soft, not-too-sweet gorgeous muffins that freeze wonderfully and are ready in under 45 minutes! A great breakfast on the run or an afternoon snack with your favorite beverage.