I had some blueberries leftover in the fridge that I desperately wanted to use before they went bad, so I searched a healthy sweets recipe on Pinterest. After pinning about 4 different blueberry recipes, I settled on making Blueberry Oatmeal Muffins as I figured they were kind of breakfast-y.
Now I’m not going to lie, the other reason I chose this recipe was its simplicity and the other ingredients. I knew I had everything else I needed in the house, including the buttermilk which was leftover from recipes of last week.
Step one, mix oatmeal and buttermilk together and set aside. I can only assume this adds to the fluffiness of the muffins later – but pretty easy step!
Next as with almost all baking recipes, mix dry ingredients together in a bowl. Then, in separate bowl, mix egg and sugar, then add milk/oat mixture. Top off with mixing in your melted coconut oil and finally add the dry to wet.
Pour in the blueberries and fold until evenly distributed. I used a 1/4C measure to easily scoop my batter into the muffin tray, and I came out with exactly 12 even muffins (this doesn’t happen very often!!!). Throw them in the oven and in 20 mins I pulled them out to be baked to perfection.
Golden brown on the tops, and yet moist throughout. I found these had the perfect amount of blueberries, pretty much one (or more) in every bite! They didn’t last long as my husband took them for breakfast, and I ate a few too 😉