Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten
2/3 cup dried blueberries
How to Make It
Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
Preheat oven to 350°.
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.
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.
I made these Sunday morning and they kept quite well. I used Quick Cooking Oats and sour milk (instead of buttermilk) and only let them soak as long as it took me to mix the dry ingredients together. I made half a recipe and added 1/2 tsp vanilla and 1/2 tsp cinnamon. I also used frozen blueberries..right out of the freezer instead of the dried blueberries. I will certainly make this again.
I disagree with raters who found the muffins too moist - mine were tasty but on the dry side, and I did soak the oats and buttermilk a full 8 hours! I might let them refrigerate a full 12 next time. You could definitely taste that these were "healthy" - the whole wheat and oats, but I loved the rich dried blueberry flavor, and they were the perfect on-the-go breakfast!
I think they're very good and will make a good mid-morning snack. I halved the recipe and got 10 muffins out of it. I used some molasses in place of part of the sugar because I ran out. I used 2/3 cup raisins instead of blueberries and added 1/4 cup chopped pecans & 1/2 t cinnamon. Had to bake them for 20 minutes, not 15.
My family loves these muffins. As other readers mentioned, this is a great WW 2 point muffin. I added 2 t. cinnamon and increased the fruit to 1 cup dried cranberries. Made 24 muffins and they were gone in three days. I have another batch of oatmeal and buttermilk in my refrigerator from last night and by request will be making more today.
I tried the recipe as is first, then took on the suggestion from other reviewers to only soak the oats and milk for four hours to reduce the moisture issue and was very pleased. I give these muffins to 18 mos to 5 yr old children daily as a part of a morning snack - they love them! I use organic milk and eggs to take it up a notch on the healthy scale. Fresh blue berries work also...great muffin recipe.
Very tasty. I only soaked the oats for 4 hours and it turned out great...not to moist. I added 1 tsp of cinnamon and 2 tsp of vanilla for extra flavor. I did also have to up the bake time to 22 min as they were not done in 15 min. My kids have been enjoying them as well!
I've experimented with this versatile recipe and found that one of the most effective ways to enjoy the taste is to forego forming the batter into muffin shapes. This is because as muffins they get a bit on the soggy side as they age. What I do instead is take two flat baking sheets, cover them with wax paper, and drop the batter as though to form 'cookies'. As they bake they flatten nicely and the result is moist and dense; yet the greater area allows the excess moisture to evaporate better, enabling the muffins to keep better also. My experience shows that fresh raspberries work best hands-down, because their tang helps to balance out and compliment the preexisting flavor from the buttermilk and the baking soda! :)
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