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   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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