These blueberry muffins are perfect- not too sweet, hearty because they are made with oats, and easy to whip up on a weekend morning. While I usually post recipes for the GAPS and Keto diets, I do still enjoy baking for friends and family with wheat flour. This is part of a baking series as I show my children how to bake classic recipes from scratch - most of these recipes are adapted from Joy of Cooking. When adapting recipes, typically I reduce the sugar and change the directions so that both the wet and dry ingredients are done in the same bowl to save dishes.
We always use folic-acid-free flour.
Preheat oven to 425° F. Line 12 muffin cups with parchment paper liners and spray with cooking spray or grease well with butter.
In a stand mixer with a paddle (triangle) attachment, or a mixing bowl with a fork, beat butter until light and fluffy. Scrape sides if needed. Add in sugar, vanilla, and salt and beat again until light and fluffy.
Add in the egg to the butter mixture and again beat until light and fluffy, using a spatula to scrape the sides and bottom as needed.
Stop the mixer and add flour, oats, cinnamon, and baking powder. Mix slowly until almost combined. Do not over mix or your muffins will be tough.
Add in milk and gently mix. Once the milk is almost all mixed add in blueberries and mix by hand to prevent crushing the blueberries with the mixer attachment.
Evenly distribute batter among muffin cups, filling 3/4 full. Bake for 25-30 minutes (may be slightly more if using frozen) or until a knife inserted into the center comes out clean.
Allow muffins to cool slightly before transferring to a cooling rack to cool the rest of the way.
Muffins are best enjoyed within hours of baking, but nobody at my house complains about eating leftovers!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com