blueberry muffins

i don't know about you, but we were up to our ears in blueberries a few weeks ago! between good sales at the local grocery, discovering a blueberry park where you can pick blueberries for free (!), and a little toddler who could eat blueberries three meals a day-- let's just say we have had a lot of berries!

 

i was looking for a good blueberry muffin recipe and found this one on my favorite recipe website. it is oatmeal-blueberry muffins and since i am wanting to put oats in everything these days, i knew it was a winner! i tweaked it just a bit to suit our tastes and they are yummy! so, if you're looking for a way to use up some berries (i'm sure it would work for blackberries or raspberries, too), try it out! we have eaten them for breakfast and as a go-along with dinner as well! i mean, is there ever a time when blueberry muffins aren't delicious?



going in the oven

 

 

here's the recipe:

 

1 1/4 cups quick cooking oats (i think i used whole oats, cause that's what we had)

1 cup all-purpose flour (i used whole-wheat flour)

1/3 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (i used about 1/2 cup of milk and 1/2 cup of orange juice)

1 egg

1/4 cup vegetable oil

1 cup blueberries, rinsed and drained (i used more than 1 cup, maybe 1 and 1/2 cups)

 

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.

 

Bake at 425 degrees for 20 to 25 minutes.



 

the finished product