Description
Blueberry Steel Cut Oat Muffins that feel like comfort food, but smarter
Ingredients
Units
Scale
- 1 cup steel-cut oats (I used ROGERS blend)
- 1 cup water
- 3/4 cup buttermilk (No buttermilk? Mix 3/4 cup milk with 2 tsp lemon juice or vinegar and let sit for 5 mins)
- 1/3 cup melted butter (I used low-fat margarine, and it worked just fine!)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup brown sugar (I prefer to use raw brown sugar)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup blueberries (fresh or frozen, no need to thaw)
Instructions
- Mix the oats with water in a bowl. Let them sit for 10 minutes to soften up.
- Preheat your oven to 375°F (190°C). Line a muffin pan or grease it well.
- In a bowl, combine the soaked oats, buttermilk, melted butter, egg, vanilla, and brown sugar.
- Stir until smooth.
- In a separate big bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the blueberries to the dry mix.
- Toss to coat, this helps stop them from sinking to the bottom of the muffins.
- Pour the wet mixture into the dry ingredients.
- Stir just until combined, don’t overmix.
- Spoon the batter into your muffin pan. Fill each cavity about ¾ full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
