Sadness's "Blue Period" Blueberry Oat Muffins
Even a blue mood can inspire something delicious! These tender, deeply hued blueberry oat muffins are comforting and subtly sweet. The combination of plump blueberries and wholesome oats creates a satisfying texture, perfect for a cozy afternoon snack or a thoughtful breakfast.
Directions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
- 2
In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- 3
In a separate medium bowl, combine the beaten egg, buttermilk, melted butter, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- 5
Gently fold in the fresh or frozen blueberries and lemon zest until evenly distributed throughout the batter.
- 6
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 7
Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9
These muffins are best enjoyed warm or at room temperature, and can be stored in an airtight container for up to 3 days.
- 10
For an extra touch of sweetness, sprinkle a little coarse sugar on top of the muffins before baking.