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

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