Oatmeal Blueberry Muffins
- 2 cups quick oats
- 2 cups buttermilk
- 1/2 cup butter (1 stick), softened
- 1/2 cup coconut oil
- 1 cup sucanat (or packed brown sugar)
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries (frozen or fresh)
Combine oats and buttermilk in a small bowl. Allow to stand for a few minutes while you mix the rest of your muffins. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt; stir to mix. In a large bowl, cream butter and sucanat. Add eggs; mix well. Add milk and oats mixture and mix well. Add the dry ingredients, stirring just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.
The original recipe was raisin muffins: Substitute 1 C raisins for frozen blueberries
Other alterations:
Banana Muffins: Substitute 1 1/2 bananas for blueberries.
Apple Muffins: Substitute chopped apples for blueberries and substitute applesauce for coconut oil.
adapted from tammysrecipes.com