Yield
24 servings (serving size: 1 muffin)
Karry Hosford

How to Make It

Step 1

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Step 2

Preheat oven to 350°.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

Step 4

Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

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