Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins

Ever have left over oatmeal that you don't want to throw away, but definitely don't want to eat as a bowl of mush again?  I know I sometimes do, so when that happens and I know I will have time within the next couple of days to do some baking, I turn to a recipe like this one. I actually made this on request from my sister in law in Canada who loved my recipe for Blueberry Steel Cut Oatmeal Scones last year.  I had planned to just make the same thing again, but to be honest, I didn't feel like grating up a stick of butter. I usually get my husband to do that task, but he was busy helping his dad on a construction job, so I made up a muffin recipe instead.  I totally made this one up out of my head using left over steel cut oats from breakfast, adding a little of this and a little of that until the batter looked right, and they turned out fantastic.  To be honest, when they first came out of the oven and then fell apart when I tried to take them out of the pan too soon, I got worried.  But once they cooled completely, they came out of the papers just fine and were extremely moist, sweet and amazingly popular with my four year old nephew.  They honestly taste like a mini bowl of oatmeal in portable cupcake form, so they were an easy way to get my kids and my nephew to eat a healthy breakfast while running around dressed in superhero costumes.  I am sure you could easily substitute regular oats and could definitely use canola oil instead of butter, and the end result would be just as good. And the best part is that it uses frozen berries so there is no excuse as to why you can't make them in the middle of the winter as well!

Oatmeal Blueberry Muffins

2 C. cooked steel cut oats
4 organic eggs
1 1/2 C. organic buttermilk
2 tsp. vanilla
1 1/2 C. organic whole wheat flour
1 C. organic white sugar
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 C. organic unsalted butter, melted
2 C. frozen wild blueberries

In a large mixing bowl whisk together the oats, eggs, buttermilk and vanilla.  In a small bowl, sift together the flour, sugar, cinnamon, baking soda, baking powder and salt.  Slowly stir into the oatmeal mixture, then add in the melted butter.  Fold in the blueberries.  Pour batter into paper lined muffin tins and bake at 350F for 30 minutes.  Makes 24 muffins.