Blueberry Oatmeal Muffins

For those of you who may be new to my blog - allow me to introduce myself.  I'm a food blogger and caterer with a major sweet tooth.  Most days you'll find me in my happy place: the kitchen.  On the rare occasion that I'm not baking up something sweet, you'll probably find me outside with my camera in my hand, taking pictures of food. 📷😂
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That about sums up my food centered life.  My days are spent shopping for it, preparing it, photographing it, delivering it, storing it and consuming it.  I invest a lot of time into creating new recipes and menus because, no one wants to eat the same thing over and over again - especially me.  

Creating new recipes isn't just good for counteracting my food monotony - it's also proven to be a great incentive to get me out of bed in the morning.  You'd be surprised how quickly I can pop out of bed in the morning when there's a blueberry muffin waiting for me to taste test.  😅 I don't make a habit of eating muffins for breakfast but when I bake a recipe for the first time - I HAVE to try it.  Right?    

​It's hard to believe that with as many different types of muffins that I've baked and blogged over the years - I've never explored the blueberry and oatmeal combination.  It seems like a logical merger. I love blueberries and I love oatmeal.  
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​Blueberry muffins are a favorite in this house and I was curious to see how this new blueberry hybrid muffin would be received.   I took it as a good sign when I couldn't get anyone to give me feedback about the muffins because their mouths were too full.  This plate of muffins disappeared in record time so I guess I can assume that these were a hit.

Blueberry Oatmeal Muffins
1 cup milk
1 cup old-fashioned whole rolled oats
1 and 1/4 cups flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted and slightly cooled
1/2 cup honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries 

Combine oats and milk and set aside for 20 minutes. 

Whisk together flour, baking powder, baking soda, cinnamon and salt.

Whisk together butter, honey, egg and vanilla. 

Add to dry ingredients.  Stir a few times.

Stir in milk soaked oats. 

Fold in blueberries. 

Scoop batter into 14 paper lined muffin cups.  (or 7 jumbo muffin cups)

Sprinkle with oats or coconut sugar. 

Bake 5 minutes at 425.  Reduce oven temperature to 350 and bake another 16 minutes.  (8 minutes at 425 and 20 minutes at 350 for jumbo muffins)

If you're a fan of blueberry muffins, I recommend that you give these a try.  They have a little more "chew" to them than my regular blueberry muffins and I really enjoyed them.  I used fresh blueberries in these muffins but you could certainly swap out the fresh for frozen berries if that is what's available.  Hope you enjoy!

Ciao!

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