Oat Bran Blueberry Muffin Recipe

Oat Bran Blueberry Muffins

¾ cup oats
¼ cup oat bran
1 cup buttermilk or sour milk (see * below)
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup lightly packed brown sugar
1 egg, beaten
¼ cup melted butter or margarine
1 cup blueberries, fresh or frozen. If using frozen blueberries, make sure they are completely thawed and well drained.

Preheat oven to 400°F.

Combine oats and buttermilk or sour milk in a bowl. Let stand.

Combine flour, baking powder, baking soda, salt and brown sugar in a larger bowl. Stir to mix well.

Add egg and melted butter to oat and milk mixture. Add this mixture to the dry ingredients. Stir only until all ingredients are moistened.

Carefully fold in blueberries, stirring only to distribute them evenly through the mixture.

Fill 12 muffin cups ¾ full and bake for 15-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins

Silicone muffin liners make sure your muffins and cupcakes never stick again! Muffin Liners Silicone

• The secret to great tender muffins is to mix the dry ingredients and the wet ingredients well separately, but once you put the wet ingredients into the dry, stir to mix just until the dry ingredients are moistened. Over mixing will give you a heavier, less tender muffin.

• Omit the blueberries and add 1 medium apple, peeled and chopped, plus ½ teaspoon of cinnamon to turn this treat into a delicious oat bran apple muffin recipe.

• To make this oat bran blueberry muffin recipe into apricot oat muffins, omit the blueberries and add 1 cup of chopped dried apricots. Soften in warm water before adding to the mix for added tenderness.