Summer’s going by fast, isn’t it?
There’s a lot of stuff in the works over here.
What started out as a little project to catalog my recipes has turned into something I’m incredibly proud of.
That’s about all that I can say right now. More later.
Blueberry oatmeal muffins
These muffins are based on the raspberry oatmeal muffins in The Hadassah Everyday Cookbook. I’ve been involved with Hadassah on and off for the past few years through their Young Hadassah International group, including traveling to Rome with them for a conference. I was even asked to contribute a few recipes to the cookbook – how cool is that?! This recipe made exactly a dozen muffins.
- 1/2 C (1 stick) unsalted butter
- 1/2 C brown sugar
- 1 egg
- 1/2 C milk (I used skim)
- 1 t vanilla
- 1 C flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 C instant/quick cook oats
- 1 C fresh blueberries
Prep. Preheat oven to 375°F. Line cupcake tray with cupcake liners.
Melt and Mix. Melt butter on stovetop or in microwave. Mix with brown sugar until fully combined (I used my mixer). Add egg, milk, and vanilla and mix until thoroughly combined.
Mix again. Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in a few batches, mixing in between. Add oats and mix again. Add the blueberries now and mix very gently. If you want your muffins a bit neater, add the blueberries to the batter once it’s been scooped into the tins and press them down into the batter.
Scoop and Bake. Scoop the batter equally into the 12 cupcake liners. I used a 1/4 C scooper which made this a cinch. Add a few extra blueberries if you’d like. Bake 18-20 minutes. You can try to use a toothpick to test whether the muffins are done, but mine just came out blue. If the muffins are dry on top and a little bit springy, they should be good. Cool on a rack.