MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Blueberry Oatmeal Muffins
 Categories: Cakes, Grains, Fruits, Spices
       Yield: 12 Muffins

       1 c  Milk (240 ml)
       1 c  Old-fashioned whole
            - rolled oats (85 g)
   1 1/4 c  A-P flour (156 g);
            - spooned & leveled
       1 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Ground cinnamon
     1/2 ts Salt
     1/2 c  Unsalted butter (113 g);
            - melted, slightly cooled
     1/2 c  Honey (170 g)
       1 lg Egg; room temperature
       1 ts Pure vanilla extract
       1 c  Blueberries (140 g); see note
            - if using frozen

  Combine milk and oats. Set aside for 20 minutes so the oats puff up
  and soak up some moisture. This is crucial to the recipe! (I
  usually melt the butter now so it has a few minutes to cool.) Don't
  do this the night before as that's too long for soaking. If you
  find the oats haven't soaked up any moisture after 20 minutes, give
  it a stir and wait 10 more minutes.

  Set oven @ 425°F/218°C.

  Spray a 12-count muffin pan with nonstick spray or use cupcake
  liners.

  Whisk the flour, baking powder, baking soda, cinnamon, and salt
  together in a large bowl until combined. Set aside. Whisk the
  melted butter, honey, egg, and vanilla extract together in a medium
  bowl until combined. Pour the wet ingredients into the dry
  ingredients, stir a few times, then add the soaked oats (milk
  included, do not drain) and blueberries. Fold everything together
  gently just until combined.

  Spoon the batter into liners, filling them all the way to the top.
  Top with oats and a light sprinkle of coconut sugar, if desired.
  Bake for 5 minutes at 425°F then, keeping the muffins in the oven,
  reduce the oven temperature to 350°F (177°C). Bake for an
  additional 16 to 17 minutes or until a toothpick inserted in the
  center comes out clean. The total time these muffins take in the
  oven is about 22 to 23 minutes, give or take. (For mini muffins,
  bake 11 to 13 minutes at 350°F (177°C).) Allow the muffins to cool
  for 5 minutes in the muffin pan, then transfer to a wire rack to
  continue cooling.

  Muffins stay fresh covered at room temperature for a few days, then
  transfer to the fridge for up to 1 week.

  Berries:

  If using frozen berries, do not thaw and reduce the milk down to
  3/4 cup (180 ml). Frozen berries give off so much moisture and the
  muffins taste a little too wet. Reducing the milk helps. No other
  changes to the recipe ingredients or instructions.

  Recipe by Sally McKenney

  Recipe FROM: https://sallysbakingaddiction.com

  Uncle Dirty Dave's Archives

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