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. 📷😂
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.
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
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!
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